Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge
Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge is a dessert made especially on Shab-e-Barat night. It is my most favourite halwa. It is delicious by itself, but can be eaten with luchi, rice flour bread or paratha.
- 1 and ½ cups Split yellow Chickpeas
- 2/3 cup ghee and more for brush the serving plate
- 1” cinnamon sticks
- 2 cardamoms
- 1 bay leaf
- 1 and ½ cups sugar or to taste
- ¼ cup chopped nuts and raisins
- ½ cup milk powder
- Soak Split yellow Chickpeas in water for 4 hours to overnight.
- Wash and Boil it in water till it becomes tender and make paste of it to use food processor or traditional way (sheel pata).
- Heat a pan if possible non-stick with 1 tablespoon ghee and fry nuts and raisin for minute. Remove it for ghee and keep aside.
- In same pour rest of ghee and add cinnamon sticks, bay leaf and cardamoms. Stir for a bit and add chickpeas paste. Cook it on medium heat and stir constantly so that the dal does not stick to the bottom of the pan.
- When ghee is absorbed by chickpeas and cooked about 10-15 minutes, start adding sugar. I prefer to add sugar ½ cup at a time and stir constantly. If you stop stirring , halwa will burn and you will not good colour or taste
- When all sugar has been added and mixed; add milk, 2/3 nuts and raisin.
- When halwa comes off from the pan and moves easily in circles with the cooking stick. The halwa will not be spread all around in the inside of the cooking pot, but will rather adhere to the cooking stick like dough.
- Pour in ghee greased serving plate or garnish Chana Dal Halwa / Cholar Daler Halwa/ Booter Dal Halwa/ Split Chickpeas Fudge with rest of nuts and raisin and give your desired shape traditionally in diamond shape.
- I prefer to use pressure cooker to boil the chickpeas.
- Stirring and pure ghee are two main keys for good halwa.