|
| |
Channay ki Daal ka
(Gram Lentil) Halwa Recipe
|
|
 |
|
|
| |
|
| |
Recipes in English
>>
/dessert-recipes/ >>
Gram Lentil Halwa |
| |
|
| |
|
 |
 |
1 kg channa
daal/gram lentil |
|
|
6 kg milk (or
1/2 kg powder milk) |
|
|
11/4
kg sugar |
|
|
11/4
kg ghee |
|
|
|
250 g
desiccated coconut |
|
|
15-20
cardamoms, coarsely pounded
|
|
|
150 g
pistachio and almond slivers |
|
- Soak
the lentils overnight in plenty of water. Then pick out the
black lentil husks. Boil lentils with milk on low heat till
soft and the milk is absorbed.
- In a
separate pan heat the ghee, add the cardamom seeds and
cooked lentils and fry. Add sugar and continue to cook,
stirring constantly, until the ghee separates from the
lentils. This takes approximately 30 minutes. Add the
desiccated coconut a minute or two before the ghee
separates.
-
Decorate with almonds and pistachios.
- Serve
warm.
-
Chef’s tip: This halva freeze well. After defrosting if
the halva appears dry add a little milk and cook for a
couple of minutes.
Serves
15 -20
Preparation Time: 12 hours
Cooking Time: 30 minutes
1) Soak Gram Lentil Overnight
2) Boil Lentil in Milk
3) Halwa Almost Ready
|
|
|
|
|
|
