Channay Ki Dal Ka Halva

Channay Ki Dal Ka Halva Recipe from Pakistan - Ingredients: channa dal, sugar, milk, cardamom, almonds, ghee

Region / culture: Pakistan | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Channay Ki Dal Ka Halva is a traditional Pakistani dessert made from channa dal, sugar, milk powder, and ghee. It is a rich and indulgent sweet dish that is often served during special occasions and festivals.

History

Channay Ki Dal Ka Halva has been a popular dessert in Pakistan for many years. It is believed to have originated in the Punjab region of Pakistan, where channa dal is a staple ingredient in many dishes. The combination of lentils, sugar, and ghee creates a unique and delicious dessert that is loved by many.

Ingredients

2 cups channa dal
2 cups sugar
3 cups milk powder
50 g pistachios
20 cardamom seeds, crushed
50 g almonds
0.08 cup ghee
silver leaf (varak) for decoration, optional

How to prepare

Drain the soaked lentils and wash them well.
Place the lentils in a saucepan, add water, and boil rapidly for 5 minutes. Then, lower the heat and boil for another 0.5 an hour or until the lentils are tender and all the water has evaporated.
In a chopper or food processor, grind the lentils to a smooth paste.
Heat oil in a heavy-based saucepan. Add cardamom seeds and fry for a few seconds, stirring constantly.
Add the lentil paste, sugar, and milk powder. Stir continuously and fry the mixture until the ghee is absorbed by the lentils and then released.
The halva is ready when the ghee begins to separate and the color changes to light brown, which takes about 25–30 minutes.
Transfer the halva to a tray or baking sheet and spread it out to a thickness of no more than 0.5 inch.
Allow it to cool down. As soon as it begins to set, cut it into squares or diamonds and let it cool completely for several hours.
Decorate with varak, sliced pistachios, and almonds. Lift off the halva with a spatula and arrange it on a serving dish.

Variations

Add a pinch of saffron or cardamom powder for extra flavor.
Substitute milk powder with condensed milk for a creamier texture.
Use jaggery or brown sugar instead of white sugar for a different taste.

Cooking Tips & Tricks

Be sure to soak the channa dal for at least 4-6 hours before cooking to ensure that it cooks evenly and becomes tender.

- Grinding the lentils to a smooth paste is key to achieving the right texture for the halva.

- Stir the halva continuously while frying to prevent it from sticking to the pan and burning.

- Allow the halva to cool completely before cutting it into squares or diamonds for serving.

Serving Suggestions

Channay Ki Dal Ka Halva can be served warm or cold, garnished with sliced pistachios and almonds. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Boiling the lentils until tender

- Grinding the lentils to a smooth paste

- Frying the halva mixture until the ghee separates

Ingredient Substitutions

Use butter or coconut oil instead of ghee

- Use cashews or walnuts instead of almonds and pistachios

Make Ahead Tips

Channay Ki Dal Ka Halva can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days.

Presentation Ideas

Decorate the halva with silver leaf (varak) for a festive touch. Serve it on a decorative platter for an elegant presentation.

Pairing Recommendations

Channay Ki Dal Ka Halva pairs well with a cup of hot tea or coffee. It can also be served with a scoop of vanilla ice cream for a decadent dessert.

Storage and Reheating Instructions

Store leftover Channay Ki Dal Ka Halva in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Channay Ki Dal Ka Halva contains approximately 300 calories.

Carbohydrates

Each serving of Channay Ki Dal Ka Halva contains approximately 45 grams of carbohydrates.

Fats

Each serving of Channay Ki Dal Ka Halva contains approximately 15 grams of fats.

Proteins

Each serving of Channay Ki Dal Ka Halva contains approximately 10 grams of proteins.

Vitamins and minerals

Channay Ki Dal Ka Halva is a good source of iron, magnesium, and vitamin B6.

Alergens

Channay Ki Dal Ka Halva contains dairy (milk powder) and nuts (pistachios, almonds), which may be allergens for some individuals.

Summary

Channay Ki Dal Ka Halva is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good amount of proteins and essential vitamins and minerals.

Summary

Channay Ki Dal Ka Halva is a delicious and indulgent dessert that is perfect for special occasions and festivals. With its rich and creamy texture, it is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Channay Ki Dal Ka Halva. It was many years ago, when I was just a young girl living in the bustling streets of Lahore, Pakistan. I had always been fascinated by the aromas and flavors that wafted out of the kitchens of my neighbors and friends, and I was determined to learn as much as I could about the art of cooking.

One day, while walking through the narrow alleys of the old city, I came across a small, unassuming food stall. The smell of fried onions and spices filled the air, drawing me in like a moth to a flame. I peered over the shoulder of the cook, watching intently as he stirred a large pot of golden yellow dal. Intrigued, I struck up a conversation with the kind old man, who was more than happy to share his recipe with me.

He explained that Channay Ki Dal Ka Halva was a traditional dessert in Punjab, made from chana dal (split chickpeas), ghee, sugar, and a generous helping of fragrant spices. The dish was typically served during special occasions and celebrations, as it was believed to bring good luck and prosperity to those who ate it. I was captivated by the rich history and cultural significance of this humble dessert, and I knew I had to learn how to make it myself.

Over the years, I experimented with different variations of the recipe, adding my own twist here and there to suit my own taste. I would spend hours in the kitchen, meticulously measuring out the ingredients and stirring the dal until it had reached the perfect consistency. My family and friends were my willing taste testers, always eager to sample my latest creation.

As I grew older and started a family of my own, I passed down the recipe for Channay Ki Dal Ka Halva to my children and grandchildren. It became a beloved tradition in our household, a symbol of our cultural heritage and a reminder of the simple joys of sharing a meal with loved ones. To this day, I still make the dessert whenever there is a special occasion, and it never fails to bring a smile to the faces of those who taste it.

I am grateful for the kind old man who shared his recipe with me all those years ago, and for the countless hours I have spent perfecting my own version of Channay Ki Dal Ka Halva. It is more than just a dessert to me – it is a piece of my past, a connection to my roots, and a reminder of the power of food to bring people together. And as I pass the recipe on to future generations, I know that the tradition will live on, keeping our family connected to our heritage for years to come.