a decadent classic halwa that is irresistible in the winter months!
SImmer the chanay ki daal in the milk until tender, this can take a few hours.
Cook down the milk on low flame (milk boils over fast) so it is an inch above the chanay ki daal
Let cool then puree. If the chana daal does not have any liquid left in it it will not puree since it is naturally thick .
Heat ghee in a non stick wok and add cloves and cardamom
When they start to sputter add your chana daal puree.
Stir vigorously, first you will see the ghee absorb into the daal, but the mixture will still be beige in color
Add the cardamom powder, salt, and saffron into the halwa, keep stirring
When the halwa gets to a caramelly color, about 15-20 minutes then add the sugar. Make sure you to stir the halwa contiuously.
Once the sugar goes in it will thicken the halwa, but as it cooks the halwa will become more liquid-y. Keep cooking (and stirring) till it reaches the a rich caramel.
If the mixture looks thick or chewy then add a splash of milk to loosen it then press into a plate.
Scatter blanched sliced almonds over top and cut into pieces.
You can also freeze the halwa for upto 3 months!
The trick to getting a chanay ki daal ka halwa right is muscle work, keep cooking and keep stirring to get that rich caramelly deliciousness!