Chanay ki Daal ka Halwa

Ultra rich and flavorful chana dal halwa that is luxurious in texture and taste - tips and tricks in post!

If you're in the mood for a rich, comforting dessert that marries tradition with flavor, look no further than Chanay Ki Daal Halwa. This sweet dish, made with chickpeas (chanay ki daal), whole milk, and ghee, is a staple in many South Asian kitchens especially around auspiscious occasions.

A little Halwa History

The term "halwa" is derived from the Arabic word halwa, meaning "sweet," and is used to describe a variety of dense, sweetened desserts. Historically, the concept of halwa spread across various cultures due to the influence of Persian, Mughal, and Central Asian culinary traditions on the Indian subcontinent. Most halwa's have in common a ghee and sugar base, quite often accompanied by nuts. They are quite popularly made with sooji (semolina), atta (flour), moong ki daal (mung beans), and of course, chanay ki daal.

What does it taste like?

If you have never had chanay ki daal ka halwa, I would liken it to a soft subtly caramelly fudge.

It does not, and I repeat does not, actually taste like chanay ki daal. The daal here adds both body and nuance but no one will confuse this dessert for their dinner!

Chana dal halwa: recipe inspiration

I'm a terrible liar so let me confess that Chanay ki Daal ka Halwa has been my nemesis for many years in no small part because one of my aunts makes it exceptionally well. After trying a few recipes, I took hers and wasn't as successful as I hoped.

When I thought about what made that recipe sing, it was her use of Khoya, a cooked down milk solid that adds creaminess without any overt sweetness.

Now friends, you know me - I am the person who spent months perfecting this Instant Pot Kheer, who makes my magic crunch kulfi only because it's easy, makes a quick jalebi, and who loves plating some pretty low effort shahi tukray. I am NOT the person whose making their own khoya and storebought khoya is mid at best as the kids say. So I thought hard and solved that problem in a way that is *chefs kiss*.

Process Explained

In this version I cook the chanay ki daal in milk until its absolutely tender and then cook the liquid down so I have just enough to make a blendable paste. Not draining the milk from the boiled daal improved both the texture and flavour of the halwa. It also saved me from making Khoya, my previous attempt with a store bought one was disappointing.

While the pinch of saffron isn't a traditional addition I love what it does for the flavor of the Chanay ki Daal ka Halwa.

(Also one of my aunts told me I was stupid not to put it in earlier attempts. Nothing like some classic Pakistani honesty)

Perfect Halwa Must Know

Patience. That's what this halwa needs.

You need lackadaisical patience for when it's simmering, something resembling utter indifference when it is cooling, but be ready for an arm workout when it's sauteing. As the halwa sautes - on low to medium heat - it will sputter, it will darken, it will require some doing and when it's all done your sore arms will thank you because it tastes absolutely glorious.

Pro tip: save some for yourself in the corner of your freezer as a bonus reward for a job well done!

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