Last Updated on 6 months ago by Neha Deshmukh

Authentic Channa Dal Halwa Recipe – Easy Indian Sweet Recipe

Okay, let’s be real. Halwa is comfort food defined, right? And this Channa Dal Halwa… it’s just special. I remember the first time my grandmother made this for me – the aroma filled the entire house, and the taste? Pure magic. It’s a little bit of work, but trust me, every single spoonful is worth it. This recipe is a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Channa Dal Halwa is more than just a dessert; it’s a hug in a bowl. It’s rich, subtly sweet, and has this incredible, melt-in-your-mouth texture. Plus, it’s surprisingly easy to make, even if you’re new to Indian sweets. It’s perfect for festivals, special occasions, or just when you need a little something to brighten your day.

Ingredients

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

• ½ cup Channa Daal (Split Chickpeas)
• 3 cups Milk (Full Fat recommended)
• ⅓ cup Sugar (Adjust to taste)
• ½ cup Ghee (Clarified Butter)
• ¼ teaspoon Cardamom Seeds Powder
• Cashews (to taste)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Channa Daal: Type and Quality

Using good quality channa daal is key. Look for bright yellow, split chickpeas that are relatively uniform in size. Older daal can take longer to cook and might not give you that smooth texture we’re after.

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk really is the way to go here. It adds richness and helps create that creamy, luxurious texture. You can use low-fat milk, but the halwa won’t be quite as decadent.

Ghee: The Importance of Traditional Ghee

Ghee is non-negotiable in my opinion! It imparts a unique flavor that you just can’t replicate with oil or butter. If you can, use homemade ghee – it’s so much more flavorful. (About 125g ghee)

Cardamom: Freshly Ground vs. Store-Bought

Freshly ground cardamom is always best. The aroma is so much more vibrant. If you’re using store-bought powder, make sure it’s relatively fresh. (About 0.6g cardamom powder)

Sugar: Adjusting Sweetness Levels

I’ve specified ⅓ cup of sugar, but feel free to adjust this to your liking. Start with less, taste as you go, and add more if needed. Remember, you can always add, but you can’t take away! (About 67g sugar)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Daal: First, give the channa daal a really good rinse under cold water. Then, place it in a bowl and cover it with the 3 cups of milk. Let it soak for at least 3 hours, or even better, overnight in the refrigerator. This is a crucial step for a smooth halwa!
2. Pressure Cook: Transfer the soaked daal and milk to a pressure cooker. Cook for 2 whistles – one on high flame, and one on low.
3. Natural Release: Once cooked, let the pressure release naturally. Don’t try to force it open!
4. Cook & Mash: Pour the mixture into a non-stick pan and place it over medium heat. Now, the stirring begins! Cook, stirring constantly, until the mixture starts to thicken. Gently mash the daal with a spatula as you stir.
5. Add Sugar: Reduce the heat to low and add the sugar. Continue stirring until the sugar is completely dissolved.
6. Ghee Time: This is where the magic happens. Gradually add the ghee, a little at a time, while stirring continuously. Make sure each addition of ghee is fully absorbed before adding more.
7. Glossy Perfection: Keep cooking and stirring until the halwa achieves a beautiful glossy texture and reaches your desired consistency. This takes patience, but it’s so worth it!
8. Final Touches: Just before serving, mix in the cardamom powder and cashews.

Expert Tips

A few little secrets to halwa success!

• Soaking the Channa Daal for Optimal Texture: Don’t skip the soaking! It softens the daal and helps it break down easily, resulting in a smoother halwa.
• Achieving the Right Consistency – Avoiding a Grainy Halwa: Continuous stirring is your best friend here. It prevents the daal from sticking and ensures a smooth, creamy texture.
• The Role of Continuous Stirring: Seriously, don’t walk away from the pan! Constant stirring is key to preventing sticking and achieving the right consistency.
• Knowing When to Add the Ghee: Add the ghee gradually. This allows it to emulsify properly and creates a richer, more flavorful halwa.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Channa Dal Halwa: Substitute the ghee with coconut oil and the milk with plant-based milk (almond or cashew work well).
• Gluten-Free Adaptation (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.
• Spice Level Adjustment – Adding a Hint of Saffron: My friend, Priya, loves to add a pinch of saffron strands soaked in a tablespoon of warm milk for a beautiful color and subtle flavor.
• Festival Adaptations – Diwali, Holi, and Special Occasions: For Diwali, I like to garnish with a few silver varak (edible silver leaf). For Holi, a sprinkle of pistachios adds a festive touch.

Serving Suggestions

Channa Dal Halwa is delicious on its own, but it’s also lovely served with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s a perfect ending to any Indian meal.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is the best type of channa daal to use for halwa?

Bright yellow, split chickpeas are ideal. Make sure they’re relatively fresh for the best texture.

Can I make this halwa without a pressure cooker?

Yes, but it will take much longer. You’ll need to cook the daal in a pot on the stovetop until it’s very soft and mushy – about 45-60 minutes.

How do I prevent the halwa from sticking to the pan?

Use a good quality non-stick pan and stir constantly. That’s the key!

What if my halwa is too grainy?

Continue cooking and stirring. The longer you cook it, the smoother it will become. You can also try blending it briefly with an immersion blender (be careful, it will be hot!).

Can I add other nuts or dry fruits to this halwa?

Absolutely! Almonds, pistachios, raisins, and dates all make delicious additions.

How long does Channa Dal Halwa stay fresh?

Stored properly in the refrigerator, it will stay fresh for 3-4 days.