Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa )

Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa ) ... Traditional dessert made with gram lentils, milk, sugar, ghee and nuts. It is made specially in the winter season. You can serve it warm in a bowl ( to be eaten with a spoon ) or cold ( cut into shapes ). The halwa takes a long time to cook, but the effort is well worth it. It can be made in a large quantity and can be kept in the refrigerator for several weeks.

Chanay Ki Daal Ka Halwa ( Bengal Gram Lentil Halwa )
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Ingredients :

• 1 kg.  split Bengal gram lentils ( Chanay ki daal )
• 1 litre milk
• 125 gm.  ghee / cooking oil
• 8 green cardamoms, seeds crushed
• 1 kg.  sugar
• Almonds / pistachios, chopped

Method :

• Wash the split Bengal gram and soak for at-least 2 hours or overnight.
• Drain water. Combine lentil and milk in a large pan. Cook on low flame, stirring occasionaly until the lentils are tender and the milk dries. If lentil is not done, add some hot water and cook until completely tender.
• Cool and then grind lentil in a food processor or on grinding stone.
• Heat ghee / oil in a thick bottomed pan. Add cardamoms and ground lentils and cook, stirring continuously until the color changes to golden brown.
• Add sugar and cook, stirring well until the sugar melts. At this stage, the mixture will become thin but keep cooking, stirring continuously until the halwa becomes thick. Be careful after adding sugar as it will bubble and splash.
• Remove from heat when the halwa leaves the sides of the pan and the ghee separates.
• Spread the halwa on a greased tray, and flatten by pressing with a wooden spoon. 
• Garnish with almonds. Allow the mixture to cool, then cut into square or diamond pieces.

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Thank you for stopping by. Hope you enjoy the recipe!!!