Authentic Chana Dal Recipe – Wheat & Coconut Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Chana Dal Recipe – Wheat & Coconut Indian Dessert

Introduction

Oh, this dessert! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The sweet aroma of cardamom and coconut simmering on the stove… pure bliss. This Chana Dal recipe – a delightful blend of Bengal gram, wheat, and coconut – is a comforting Indian sweet that’s surprisingly easy to make. It’s a little different from your typical mithai, but trust me, it’s a winner. You’ll love how warmly satisfying it is!

Why You’ll Love This Recipe

This isn’t just another dessert; it’s a hug in a bowl. It’s subtly sweet, wonderfully textured, and packed with flavour. Plus, it’s relatively quick to put together – perfect for when you’re craving something homemade but don’t want to spend hours in the kitchen. It’s a lovely treat to share with family and friends, or honestly, just enjoy all by yourself!

Ingredients

Here’s what you’ll need to create this deliciousness:

• ½ cup Bengal gram (chana dal) – about 100g
• ⅔ cup whole wheat – about 100g
• 2 cups grated coconut – about 200g
• 3 cups water – 720ml
• ¾ cup sugar – about 150g
• ¼ tsp salt – about 1.5g
• 1 tsp cardamom powder – about 2.5g
• 1 ⅓ cup milk – about 315ml

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Bengal Gram (Chana Dal) – Significance & Selection

Chana Dal isn’t just a tasty ingredient; it’s a staple in Indian cooking, often associated with auspicious occasions. Look for bright yellow, split Bengal gram. It should be free of any stones or debris. A quick rinse before soaking is always a good idea.

Whole Wheat – Types & Nutritional Benefits

I prefer using atta (whole wheat flour) for this recipe, as it gives a lovely texture. You can use regular whole wheat flour too, but atta has a slightly nutty flavour that complements the other ingredients beautifully. Plus, it’s a healthier option!

Coconut – Fresh vs. Dried & Regional Variations

Freshly grated coconut is always best, if you can get it. The flavour is so much more vibrant. If you’re using dried coconut, make sure it’s unsweetened. In some regions of India, they add a touch of nutmeg along with cardamom – feel free to experiment!

Spices – Cardamom & its Aromatic Profile

Cardamom is the star spice here. It adds a beautiful fragrance and warmth. I always use freshly ground cardamom powder for the best flavour. A little goes a long way, so don’t overdo it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the Bengal gram with about 1 cup of water until it’s tender but still holds its shape. This usually takes about 2-3 whistles. Once cooked, drain the water and set the chana dal aside.
2. Now, in a blender, combine the soaked wheat, grated coconut, and half of the water (1 ½ cups). Blend until you have a really smooth paste. Don’t rush this step – a smooth paste is key!
3. Strain the mixture through a fine-mesh sieve, pressing down to extract as much liquid as possible. Return the residue to the blender with the remaining water and blend again. Strain it one more time. This ensures a silky-smooth texture.
4. In a saucepan, pour in the strained coconut-wheat mixture. Add the sugar, salt, cardamom powder, and milk.
5. Cook over low heat, stirring constantly to prevent sticking and lumps. It will start to thicken gradually.
6. Once it reaches a nice, pudding-like consistency, add the cooked Bengal gram. Mix well to combine everything.
7. Continue to cook for another 2-3 minutes, stirring continuously. Serve warm and enjoy!

Expert Tips

• Don’t skip the straining step! It really does make a difference in the final texture.
• Keep the heat low and stir constantly. Patience is key here.
• If you find the mixture is getting too thick, add a splash of milk.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

To make this vegan, simply substitute the milk with any plant-based milk like almond, soy, or coconut milk. It works beautifully! My friend, Priya, swears by using cashew milk for an extra creamy texture.

Gluten-Free Adaptation (Using Alternative Flours)

If you’re gluten-free, replace the whole wheat with sorghum flour or millet flour. You might need to adjust the amount of liquid slightly.

Spice Level Adjustment

If you like a bit more spice, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.

Festival Adaptations (Holi, Diwali)

During festivals, I like to garnish this dessert with chopped nuts like pistachios and almonds. It adds a festive touch!

Serving Suggestions

This Chana Dal dessert is delicious on its own, but you can also serve it with a dollop of yogurt or a sprinkle of chopped nuts. It’s lovely with a cup of masala chai.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can gently reheat it on the stovetop or in the microwave.

FAQs

What is the origin of this Chana Dal dessert?

This dessert has roots in North Indian cuisine, particularly in regions like Punjab and Haryana. It’s a traditional recipe passed down through generations.

Can I use pre-cooked Chana Dal to save time?

You can, but the texture won’t be quite as good. Freshly cooked chana dal holds its shape better.

How can I achieve a smoother texture in the final dish?

The key is thorough blending and straining. Don’t skip those steps!

What is the best way to grate fresh coconut?

A traditional coconut scraper works best, but a box grater can also be used. Be careful not to grate your knuckles!

Can this dessert be made ahead of time?

Yes, you can make it a day ahead. The flavours actually develop even more overnight. Just reheat gently before serving.