Wednesday, March 6, 2013

Channa Dhal (Kadalai paruppu) Halwa

This is my first recipe for SNC challenge. I got really hooked when I got to know about SNC. I am surprised to find the group to be more helpful and it is really fun to join the group. 

This month, Kirti of flavors from my kitchen has challenged the southern group with this channa dhal halwa, a Mughal recipe. She has explained it so well that I had no confusions or doubts to ask others. Actually, I've never heard of this recipe. I am glad that it turned out so well. 

I gave this to my tamil neighbors here; they too loved it. I thought of making burfies too; but it vanished as soon as I prepared. The taste was so good; that reminded me of the pooranam that we keep inside kollukattai. I think someone from the southern group mentioned the same. Well, anyway, kirti, very thanks for this wonderful, easy and tasty recipe.




Here it goes. I followed the exact proportions as mentioned by kirti except for cardamom powder.

Ingredients:

1 cup Channa Dhal
3/4 cup Ghee
2 1/2 cups milk
1/2 cup sugar
1/4 tsp cardamom powder
Nuts for garnishing

Preparation:

Soak Channa Dhal for 4-5 hours. 

Method:


Remove the excess water and cook only with one cup of water in a pressure cooker for just 2 whistles and 5 minutes of simmering.

Remove again the excess water and gently mash it with a back of a large spoon. Make sure the cooked dhal doesnt go mushy. It needs to remain grainy.

Now heat Ghee in a wide mouthed pan, preferably non-stick. Pour in the cooked dhal and fry till the ghee separates.

Now add 1/2 cup of milk and continue stirring till dhal absorbs the milk and goes dry. Now add another 1/2 cup of milk and continue stirring until the dhal completely absorbs the milk.

Repeat the same procedure until 2.5 cups of milk gets used up in parts. When the dhal goes dry and completely absorbs the entire milk, add cardamom powder, sugar and chopped nuts. Fry for some more time until sugar is completely absorbed. Halwa is now ready.

This can be served hot. If need to prepare as a barfi, cut into desired shapes and then refrigerate for 3-4 hours so that it can be set in.

Notes: 

Add milk in parts; that prevents from halwa getting soggy. 
Never go unattended otherwise it may get stuck at the bottom.




12 comments:

Meena Selvakumaran said...

delicious halwa.looks yum

Ramya Krishnamurthy said...

yummy halwa.well done sis:)

Priya said...

Who can resist to this beautiful bowl,inviting halwa.

Sangeetha said...

sounds very delicious..me too joined the group recently, have to try this halwa soon...ur got it perfectly n looks yumm!!

Vimitha Anand said...

Halwa looks so delicious

Helen Prabha said...

Wow....channa dhal halwa looks delicious... :-)

thelady8home said...

Very inviting :) Great work.

Manju said...

Oh your right lakmi It tasted liked that filling.

Ruxana Gafoor said...

yummy halwa..first time here.. following you...do visit my blog...

Manju said...

Hi Lakmi
There is an award waiting for your blog please grab that.
http://samachuruchikalam.blogspot.com/2013/03/liebster-award.html
Regards
Manju

Manju said...

Hi Lakmi
There is an award waiting for your blog please grab that.
http://samachuruchikalam.blogspot.com/2013/03/liebster-award.html
Regards
Manju

Dipti Joshi said...

I will try this with moong dal since I can not have channa dal.