Chana Dal Halwa
|Chana dal||8 Ounce (250 Gram)|
|Water||1 1⁄2 Pint (900 Milliliter)|
|Pure ghee||5 Tablespoon|
|Green cardamoms||3 , crushed|
|Ground almonds||6 Ounce (175 Gram)|
|Sugar||12 Ounce (375 Gram)|
|Saffron strands||1 Teaspoon|
|Sultanas||3 Ounce (75 Gram)|
|Slivered almonds||1 Tablespoon (For Garnish)|
Wash the dhaal and pick over for any stones etc.
Place in a medium heavy-based saucepan with the water.
Bring to the boil, lower the heat and cook until the dhaal is soft enough to be mashed.
Drain well and discard the water, then transfer the dhaal to a liquidizer or food processor and blend to form a paste-like consistency.
If necessary, add up to 150 ml (1/4 pint) water to form the required consistency.
Heat the ghee in a large saucepan, then add the crushed cardamom seeds and cloves.
Lower the heat and add the chana dhaal paste and start stirring and mixing together gently, using the bhoono-ing method.
Continue to stir-fry, scraping the bottom of the pan, for about 5-7 minutes.
Gradually fold the ground almonds into the mixture and continue to stir-fry for a further 5-7 minutes.
Next fold in the sugar, saffron and sultanas and mix well.
The halva should now have become darker.
Continue to stir-fry for another 2 minutes.
Remove the pan from the heat and transfer to a serving dish.
Decorate the halva with slivered almonds.
It may be served hot or cold, with cream if preferred.