How to make Chana Dal and Khajur Halwa -

This is a sweet dish you will not be able to resist.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Seedless dates (बीज रहित खजूर)

Cuisine : Indian

Course : Desserts

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For more recipes related to Chana Dal and Khajur Halwa checkout Chanadal Halwa, Madgane, Coconut Parippu Payasam, Kadala Paruppu Payasam . You can also find more Desserts recipes like Jumbo Sundae Chocolate Cups Medley Of Fruits With Candied Rose Fruity Cream

Chana Dal and Khajur Halwa

Chana Dal and Khajur Halwa Recipe Card

Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chana Dal and Khajur Halwa Recipe

  • Split Bengal gram (chana dal) cooked 1 1/2 cups

  • Seedless dates roughly chopped 6-8

  • Ghee 2 tablespoons

  • Cashewnuts 20

  • Raisins 2 tablespoons

  • Desiccated coconut 1/2 cup

  • Poppy seeds (khuskhus/posto) 3 tablespoons

  • Cloves 4-5

  • Jaggery (gur) grated 1 cup

Method

Step 1

Heat ghee in a non-stick pan, add cashewnuts and sauté till golden brown. Drain on absorbent paper. Add raisins to the ghee remaining in the pan and sauté for a minute. Drain on absorbent paper.

Step 2

Grind together coconut and poppy seeds to a fine powder.

Step 3

Put the same pan back on heat, add cloves, cooked Bengal gram, four cups water, dates ground powder and mix well. Cook till the mixture comes to a boil.

Step 4

Add jaggery and keep stirring till the jaggery melts.

Step 5

Add fried cashewnuts, reserving some for garnishing, and fried raisins. Mix well and simmer for a minute.

Step 6

Transfer into a serving bowl, garnish with the reserved cashewnuts and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.