Description
A rich and aromatic Chana Daal Halva infused with the warm flavors of saffron, cloves, and cardamom. This decadent Indian dessert features slow-cooked chickpea lentils blended smooth and sweetened with golden caster sugar, then finished with chopped pistachios and almonds for a crunchy contrast. Perfect for festive occasions or when craving a comforting, spiced sweet treat.
Ingredients
Scale
Main 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
Instructions
- Soak and Cook the Daal: Place the chana daal in a large bowl and cover with water. Leave to soak overnight. Drain the soaked daal and transfer it into a large saucepan. Pour over the milk and bring to a boil. Reduce to medium heat and simmer, stirring frequently, for 25-30 minutes until the milk is fully absorbed.
- Blend the Cooked Daal: Set the cooked daal mixture aside to cool for 20-30 minutes until it reaches room temperature. Transfer it to a food processor and blend until smooth, adding a splash of water if the paste is too thick.
- Prepare the Spiced Ghee: In a saucepan over low-medium heat, warm the ghee (or butter and oil). Add the crushed cardamom pods and cloves, and fry for a few seconds until fragrant.
- Cook the Lentil Paste: Add the blended daal paste to the spiced ghee and cook for about 15 minutes, stirring constantly, until it turns light brown and emits a nutty aroma. Then remove from heat.
- Make the Sugar Syrup: In another saucepan, combine the sugar and 100ml water. Warm over medium heat for 10-12 minutes, stirring until the sugar dissolves and the syrup reaches 104°C (219°F) on a sugar thermometer. Remove from heat once syrupy.
- Combine Syrup and Halva: Pour the sugar syrup into the lentil mixture, add the saffron, and stir well until the mixture is smooth. Allow it to cool in the pan for about 30 minutes until cool enough to handle.
- Shape and Garnish: Using your hands, shape tablespoonfuls of the halva into cylindrical shapes. Arrange on a plate and sprinkle with chopped pistachios and almonds. Serve immediately or cool completely and refrigerate for up to four days.
Notes
- Soaking the chana daal overnight ensures it cooks evenly and softens properly.
- You can substitute whole milk with plant-based milks like soya or almond for a dairy-free option.
- Maintaining low to medium heat while cooking prevents the mixture from burning and helps develop its nutty flavor.
- The sugar thermometer ensures the syrup reaches the perfect consistency for halva texture.
- Chilling the halva after shaping enhances its firmness and flavor.
- Use fresh saffron for the best color and aroma.
- Store the halva in an airtight container in the refrigerator and consume within four days.
- Prep Time: 12 hours 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Keywords: Chana dal halva, Indian dessert, saffron halva, cardamom sweets, lentil halwa, festive dessert, nutty sweet treat
