Name: Chana Daal Halva Infused with Saffron, Cloves & Cardamom Recipe
Prep time: 12 h 15 min
Cook time: 50 min
Total time: 13 h 5 min
Cuisine: Indian
Ingredients: 400g chana daal, soaked overnight; 750ml whole milk (or soya or almond milk); 2 tbsp ghee or 1 tbsp unsalted butter and 1 tbsp sunflower oil; 6 green cardamom pods, lightly crushed; 6 cloves; 340g golden caster sugar; small pinch of saffron; 2 tbsp chopped pistachios; 2 tbsp chopped almonds

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Introduction

Chana daal halva is a rich and comforting Indian dessert made from split chickpeas, infused with aromatic saffron, cloves, and cardamom. This creamy, nutty sweet treat is perfect for special occasions or whenever you crave a warming dessert with a delicate, fragrant twist.

A round rustic tray holds about thirteen golden-brown, oval-shaped sweets arranged in a loose circle, each topped with a sprinkle of chopped white nuts and green pistachios with some saffron threads. Two small paper cups, one light blue and one light yellow, rest on the tray, filled with chopped nuts. Behind the sweets are two glasses of light brown tea with frothy tops, slightly misted with condensation. The tray sits on a white marbled surface, set against a rough yellow wall in the background, creating a warm and homely setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g chana daal, soaked overnight
750ml whole milk (or use soya or almond milk)
2 tbsp ghee or 1 tbsp unsalted butter and 1 tbsp sunflower oil
6 green cardamom pods, lightly crushed
6 cloves
340g golden caster sugar
Small pinch of saffron
2 tbsp chopped pistachios
2 tbsp chopped almonds

Instructions

Step 1: Drain the soaked chana daal and place it in a large saucepan. Pour over the milk and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 25–30 minutes until the milk is fully absorbed.
Step 2: Let the mixture cool for 20–30 minutes until it reaches room temperature. Transfer to a food processor and blend until smooth. Add a splash of water if it is too thick to blend.
Step 3: Heat the ghee (or butter and oil) in a saucepan over low-medium heat. Add the crushed cardamom pods and cloves, frying for a few seconds until fragrant.
Step 4: Add the blended lentil paste to the spiced ghee and cook for 15 minutes, stirring constantly, until it smells nutty and light brown. Remove from heat.
Step 5: In another saucepan, warm the sugar and 100ml water over medium heat for 10–12 minutes until the sugar dissolves and the syrup reaches about 104°C (220°F) or becomes syrupy. Remove from heat.
Step 6: Pour the sugar syrup into the lentil mixture, add the saffron, and stir well until smooth. Let cool in the pan for about 30 minutes until cool enough to handle.
Step 7: Shape tablespoonfuls of the halva into cylinders with your hands. Arrange on a plate and sprinkle with chopped pistachios and almonds. Serve immediately or cool completely and chill if preferred.

Tips & Variations

Use almond or soya milk for a dairy-free version without compromising creaminess.
Lightly toast the chopped nuts before sprinkling for added crunch and flavor.
Adjust the sugar quantity to taste if you prefer a less sweet dessert.
For a richer taste, add a teaspoon of rose water along with the saffron.

Storage

Store the halva in an airtight container in the refrigerator for up to four days. Bring it to room temperature or warm gently before serving to enjoy its soft texture and full flavors.

How to Serve

A round tray holds about a dozen golden brown, oval-shaped sweets, each topped with a mix of finely chopped white and green nuts scattered over their smooth, slightly grainy surface. Two small white bowls with ruffled edges sit on the tray; one bowl contains small white grains, the other holds chopped pistachios in green and light brown hues. Around the tray are four transparent glasses filled with a frothy, light brown drink. The whole setup is placed on a surface with white marbled texture and a yellow wall background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils for halva?

While chana daal is traditional and has the perfect texture, you can experiment with yellow moong dal for a slightly different taste and texture, but soaking and cooking times may vary.

What if I don’t have a sugar thermometer?

You can judge the syrup readiness by cooking the sugar and water until it becomes thick and syrupy, coating the back of a spoon. Avoid overcooking to prevent crystallization.