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Chane Ke Dal Ka Halwa
Method
- Drain the soaked lentil and wash well.
- Place lentil in a sauce pan.
- Add water and boil rapidly for 5 minutes.
- Lower the heat and boil for a further 1/2 an hour or until tender and all the water from the lentil has evaporated.
- In a chopper or food processor, grind the lentil to a smooth paste.
- Heat oil in a heavy- based sauce pan.
- Add cardamom seeds, stirring all the time - fry it for a few seconds.
- Add lentil, sugar and milk powder, stirring continuously.
- Fry the mixture until ghee is first absorbed by lentil and then released.
- The halwa is ready when ghee begins to separate and colour changes to light brown in about 25-30 minutes.
- Transfer halwa to a tray or a baking sheet.
- Spread it out into a thickness of no more than 1/2 inch.
- Leave it to cool down.
- Cut it into squares or diamonds, as soon as it begins to set.
- Leave it to cool completely for several hours.
- Decorate with sliver wark, sliced pistachios and almonds.
- Lift off the halwa with a spatula and arrange on a serving dish.
Ingredients:
2 cups Channa dal
2 cups Sugar
3 cups Milk powder
50 g Pistachios
20 Cardamom seeds, crushed
50 g Almonds
1&1/2 cup Ghee
Silver wark for decoration, optional
2 cups Channa dal
2 cups Sugar
3 cups Milk powder
50 g Pistachios
20 Cardamom seeds, crushed
50 g Almonds
1&1/2 cup Ghee
Silver wark for decoration, optional
RECIPES BY REHANA KHAMBATY
