Chana Dal Halwa
Prep time
Cook time
Total time
A protein rich fudge like treat made of split pea (chana dal). Great during Ramadan iftar or teatime. Makes a fabulous after school snack.
Author: Lail Hossain
Recipe type: Dessert
Serves: 24-28 pcs
Ingredients
- 2 cups split pea
- 6 cups milk
- 1 cup powdered milk
- 1 cup water
- 1¾ cups sugar
- 2-3 cardamom
- 3-4 cinnamon, each about inch
- ½ cup butter or ghee
- Pinch of saffron (optional)
- Cashews, raisins for garnish (optional)
Instructions
- Soak split pea in water for at least 2 hours.
- Wash and boil split pea starting with 4 cups of milk. Add the remaining milk as needed to soften the split pea. You may not need all the milk or need more depending on the split pea quality.
- In a food processor, puree the cooked split pea to a silky smooth paste. If too dry, you may need to add some milk.
- In a thick bottomed or non-stick pan, make syrup with sugar and water in medium heat.
- Add split pea puree and saffron.
- Cook in low heat stirring constantly, scrapping the pan bottom.
- Add the powdered milk.
- Cook until the mixture is sticky and a mass pulls away from the bottom and sides of the pan.
- Remove from heat. Spread in a serving platter. Let cool.
- Add cardamom and cinnamon to the syrup.
- Add butter/ghee.
- Cut into diamond-shaped barfi(or any other shape) and garnish with cashews and/or raisins.
Notes
You may boil the split pea with water instead of milk. My mom always uses milk so I do too.
Make sure the split pea is not too dry when done cooking. If dry, you may need to add milk when pureeing. However, do not add too much milk as the cooking time will be longer to dry up the added milk.
Use a thick bottomed or non-stick pan for ease of cooking and avoid burnout.
As the puree thickens on stove, the halva needs to be stirred consistently to achieve a smooth texture.
Few drops of rose-water is a delightful option to add a light rose flavor to the barfi.
Make sure the split pea is not too dry when done cooking. If dry, you may need to add milk when pureeing. However, do not add too much milk as the cooking time will be longer to dry up the added milk.
Use a thick bottomed or non-stick pan for ease of cooking and avoid burnout.
As the puree thickens on stove, the halva needs to be stirred consistently to achieve a smooth texture.
Few drops of rose-water is a delightful option to add a light rose flavor to the barfi.
Recipe by WithASpin at https://withaspin.com/2013/09/08/split-pea-fudge/