{"id":311223,"date":"2025-11-22T13:02:31","date_gmt":"2025-11-22T13:02:31","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chana-dal-halwa-katli\/"},"modified":"2025-11-22T13:02:31","modified_gmt":"2025-11-22T13:02:31","slug":"chana-dal-halwa-katli","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=311223","title":{"rendered":"Chana Dal Halwa – Katli"},"content":{"rendered":"


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Chana ki dal ka halwa is a traditional Pakistani sweet and is often made in winter months. It is made with chane ki daal, also known as split gram. It is an indulgent dessert usually made on special occasions and is considered a little tricky and time consuming to prepare. But here is the perfect recipe, passed on to me by my mom and I have written down each and every detail so you can make it easily.<\/strong><\/em><\/p>\n

\"chana\"chana<\/figure>\n

What are the ingredients in Dal Halwa?<\/h2>\n

There are only few ingredients required to make this amazing halwa.<\/p>\n

Chanay ki daal or Split gram Lentil<\/em><\/strong><\/p>\n

Milk \u2013 full fat<\/em><\/strong><\/p>\n

Sugar \u2013 granulated<\/em><\/strong><\/p>\n

Ghee\/Clarified Butter<\/em><\/strong><\/p>\n

Flavorings<\/em><\/strong> \u2013 grounded green cardamom and saffron strands<\/p>\n

How to make Chana dal halwa at home?<\/h2>\n

Since this a time taking recipe, breaking it into phases helps.<\/p>\n

Day 1 <\/em><\/strong><\/p>\n

Wash and soak Chanay ki Daal for atleast 2-4 hours.<\/p>\n

Boil Milk in a large pan and add saffron strands. Add chanay ki daal and cook on low heat for couple of hours stirring in between until the daal is tender soft.<\/p>\n

Cover with a kitchen towel to let the heat evaporate and cool completely.<\/p>\n

Cover and store in fridge.<\/p>\n

Day 2<\/em><\/strong><\/p>\n

Make daal paste by processing in a food processor. You can store in air tight container to make the halwa same day or next day.<\/p>\n

Day 3<\/em><\/strong><\/p>\n

Heat ghee in a large pot, add grounded cardamom and then add the daal paste.<\/p>\n

Bhoono\/Stir frequently for good 30 minutes on low heat until fragrant and changes color.<\/p>\n

Add sugar and bhoono again for 30 minutes. You will see sugar crystallization on edges once done.<\/p>\n

Take it out on a large sheet tray and let it set.<\/p>\n

Cut into slices or katlis when cooled.<\/p>\n

FAQs<\/h2>\n
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\n\t\t\tWhich halwa is best in taste?<\/span><\/div>\n
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Common perception is that chana daal halwa is the royal halwa and is best in taste. It takes time to prepare and is a delicacy and is also considered epitome of perfection in world of halwas.<\/p>\n<\/div>\n<\/div>\n

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Chana dal can be considered a healthy food if consumed in moderation as it has significant share of carbs. However, chana dal halwa is definitely not heathy and should be considered an occasional treat.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Substitutions and Variations<\/h2>\n

You can make the halwa in oil, but ghee has unmatched flavor.<\/p>\n

If you would like to make quicker halwa, this 3 minute sooji halwa<\/a> is the best recipe.<\/p>\n

Same flavor profile with nuts saffron and cardamom, try my sheer khurma <\/a>or instant blender qulfi recipe.<\/a><\/p>\n

Serving Suggestions<\/h2>\n

Serve the halwa, warm or cold but I like it slightly warmed which you can do in microwave for a couple of seconds.<\/p>\n

Serve it with garnishing of sliced pistachios and almonds. (blanched)<\/p>\n

Storage and Make ahead<\/h2>\n

This halwa can be stored in fridge for upto a week, covered in an air-tight container.<\/p>\n

Chana Dal halwa can also be frozen for upto a month. When serving, either bring it to room temperature or microwave for a couple of seconds.<\/p>\n

It can be prepared a couple of days advance before serving.<\/p>\n

Recipe<\/h2>\n
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\t\t\tYield: 1 kg approximately<\/span><\/p>\n

Chanay Ki Daal Ka Halwa<\/h2>\n
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\t\"chanay\"chanay
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A traditional indulgent Pakistani sweet made with chanay ki daal or split gram<\/p>\n<\/p><\/div>\n<\/header>\n

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\n\t\t\tPrep Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tCook Time<\/strong>
\n\t\t\t1 hour<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tAdditional Time<\/strong>
\n\t\t\t8 hours<\/span> <\/span>\n\t\t<\/p>\n

\n\t\t\tTotal Time<\/strong>
\n\t\t\t10 hours<\/span> <\/span>\n\t\t<\/p>\n<\/div>\n

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Ingredients<\/h3>\n
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  • \n\t\t\t\t\t\t250 grams Split Gram Lentils or chanay ki daal soaked for 4-6 hours\n\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t250 grams Sugar\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t150 grams clarified butter or ghee\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t1\/2 liter milk\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\tsaffron few strands (optional)\t\t\t\t\t<\/li>\n
  • \n\t\t\t\t\t\t1\/2 teaspoon Green cardamom powder\u00a0\t\t\t\t\t<\/li>\n<\/ul><\/div>\n
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    Instructions<\/h3>\n
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      1. Drain water from the soaked lentils.<\/li>\n
      2. Boil milk and add lentils and saffron.<\/li>\n
      3. Cook on medium heat till the milk dries and lentils are tender. This takes about 1.5-2 hours for this quantity. There should be a little milk remaining.<\/li>\n
      4. Cool and blend. There should be no lumps.<\/li>\n
      5. In a separate pan, heat clarified butter or ghee. Do not heat too much. Add cardamom powder and then add lentil paste.<\/li>\n
      6. Fry for 20 minutes till light brown on slow heat, stirring continuously. The aroma will start to come.<\/li>\n
      7. Add sugar and continue to fry until it forms a ball and fat is separated. The color will be changed. This will take about another 20-30 minutes.<\/li>\n
      8. Remove it on a lightly greased square\/rectangle dish and sprinkle nuts.<\/li>\n
      9. Allow to cool before cutting diamond shaped pieces.<\/li>\n<\/ol>\n<\/ol><\/div>\n
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        Notes<\/h3>\n
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        They keep well in a air tight container for up to a week.
        The stirring part is crucial, before and after adding sugar. It will also help in no sticking in the pan.
        Use a non-stick pot if available.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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