Chana Dal Halwa
- 1 cup gram lentil (soaked in lukewarm water for 3 to 4 hours)
- 2 cups of water
- 2 cups whole milk
- 3/4 cup condensed milk
- 1/2 cup sugar
- 1 stick butter
- 1/2 teaspoon cardamom seeds, crushed
- Soak the lentil in warm tap water for 3 to 4 hours; Drain.
- Warm water and whole milk in a 4 to 5-quart saucepan. Add one tablespoon butter to the mixture.
- Put lentils in the warm mixture, and let it boil on low heat until the lentils are completely cooked and soft. It will take around 2 to 3 hours, make sure there is some milky liquid left.
- Once the lentils are cooked, use a hand blender to blend the lentils into a smooth textured paste.
- Melt the remaining butter in a large non-stick saucepan on medium heat, when the butter is melted sprinkle crushed cardamom. As soon as you smell the aroma of cardamom pour the lentil paste in the melted butter.
- Now comes the part which is a little tedious, what is required now is almost constant stirring so that it won’t burn on the bottom and cooks evenly.
- The moment you notice the color changing from pale mustard to brown, mix in the sugar and stir.
- When the mixture starts to gather in the middle of the pan that is a sign that it’s done.
- Pour In a dish and press down with a wooden spoon.
- Decorate with peeled and sliced almonds, dried coconut slices, and pistachios. I only used almonds.