Chane ki Daal ka Meetha

This is the first sweet dish that I made from my Sasuraal side. Coming from Rajasthan, I was in love with Moong ki daal ka Halwa and when I heard about Chane ki daal ka Halwa, I was super excited and loved the taste when I tried it. Once we moved to USA, I started trying to make it on home.

The first try was something I did by myself, without asking my Mother in law for the recipe, but for some reason it wasn’t as good as what we had eaten and neither me, nor Mr. Parveez was able to figure out what went wrong or what was missing. And, that’s when my Mother in law came to the rescue. I spoke to her over the phone, giving her details about how I tried making the “meetha” and that I didn’t understand what went wrong. She patiently explained the over all recipe and the “magic ingredient” that I missed was Cinnamon and cloves.

Little did I think that Cinnamon and clove make so much difference to this Halwa. I could never imagine adding these 2 ingredients will actually add so much flavor and fragrance to this sweet.

This sweet dish is one of the easiest sweets I have ever made and it has always impressed everyone. The best part that I like about this sweet dish that, it’s mistake proof. Having said that, I mean that there is no mistake that you make while cooking this, that cannot be fixed and that too easily. So, if you are new at making Indian sweet dishes, this is your go to dish. It’s great for beginners and also great if you have to make something in a jiffy.

Print Recipe

Chane ki Daal ka Meetha

Lentil based sweet dish

Votes: 1
Rating: 5
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Rate this recipe!

Cuisine

Indian

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1.5 cups Chana daal Soaked for 4 hours, boiled and made into a puree
• 1 No. Cinnamon stick medium size
• 2 No. cloves
• 1/2 tsp cardamom powder
• 3 tbsp Ghee
• 1 cup Khoya Powder You can substitute with grated Khoya if you don't find Khoya Powder
• 2 cups Sugar More or less according to your taste
• 1 cup Whole Milk
• 1/8 tsp Orange/yellow food color optional
• 1/8 tsp saffron strands
• 4 tbsp Crushed Nuts Almonds + Pistachios
• 2 No. Silver leaves optional

Cuisine Indian Prep Time 20 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1.5 cups Chana daal Soaked for 4 hours, boiled and made into a puree 1 No. Cinnamon stick medium size 2 No. cloves 1/2 tsp cardamom powder 3 tbsp Ghee 1 cup Khoya Powder You can substitute with grated Khoya if you don't find Khoya Powder 2 cups Sugar More or less according to your taste 1 cup Whole Milk 1/8 tsp Orange/yellow food color optional 1/8 tsp saffron strands 4 tbsp Crushed Nuts Almonds + Pistachios 2 No. Silver leaves optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add Ghee to a pan. Add 1/4 tsp of Cardamom powder, cloves and cinnamon stick and saute for 2 minutes.

   
2. Add the pureed Chana daal. Keep stirring and cook for around 10 minutes till the puree turns a little thick. At this point if you want, you can take the cinnamon stick and cloves out.

   
3. Add the Khoya Powder amd mix well. Continue stirring and cooking for 10 minutes.

   
4. Add sugar. I use granulated sugar and it melts and mixes in pretty quickly. If you are using regular sugar, grind it a little since this sweet dish cannot take chashni.

   
5. Add Milk and mix.

   
6. Add the saffron strands and food color. Keep cooking and stirring till the consistency is a little thick, around 10 minutes on medium heat. This halwa is thick and runny. This is not like a traditional Halwa, its more like a very thick soup. So, don't work on cooking it for too long.

   
7. Decorate with silver leaves and crushed nuts.