Channa Dhal halwa / Burfi

   Channa dhal ( Kadalai  paruppu ) halwa was the challenged posed by Kirti of Flavours from my kitchen for our south team of SNC.  To know more about SNC go to Divya’s space , click here.

   This was the six challenge in this series. I am happy to participate in all the challenges.

I made this halwa yesterday , everyone in my family enjoyed it.

   Kirti had mentioned in her post that , she learned this recipe from her mother , and I am happy to dedicate this post to my mom and all other moms worldwide.

   This halwa was easy to make with few ingredients which are readily available in everyone’s pantry.

Milk plays a main role in this halwa , as it gives a unique flavor and taste. I liked it very much.

Requirements :

Channa dhal – 1 cup

Ghee – ½ cup

Sugar -1/2 cup

Milk – 2 cup

Cardamom powder -1/2 tsp

Pistachios – 6

 

Method :

Wash and soak the dhal in two cups of water for 2 hours.

Drain the excess water , as the water used for soaking can’t be used in cooking.

Add a cup of water and cook in low flame for ten minutes.

Pressure cook can be done for 2 – 3 whistles. I didn’t pressure cook.

Drain the excess water. Let it cool.

Mash with the ladle or wooden masher. I used the mixer to mash , just 2 turns is enough , or else it will become soft.

Melt the ghee in a pan , add in the mashed dhal and fry well.

Ghee will separate on top.

Add a cup of milk and mix well. Keep stirring.

After few minutes the milk will be absorbed .

 Add the remaining milk and keep cooking till all the milk is absorbed.

Add the cardamom powder and sugar , mix well.

Take off from flame , when the halwa won’t stick to the pan.

Add the chopped pistachios.

Channa dhal halwa is ready to serve.

If you want to cut into pieces , cook for another five minutes.

Pour into a greased tray and cut into desired shape.

 

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