Village Journals
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Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
channay ki dal ka halwa ( pakistani desserts )
Channay Ki Dal Ka Halva
(Split, black chickpea halva)
Ingredients:
2 cup daal channa (gram lentils)
2 cup sugar
3 cup milk powder
50 grams pista (pistachio)
20 whole cardamoms seeds, crushed
50 grams almonds
12 cup ghee
- For Decoration silver leaves (varak) optional
How to Cook:
1. Soak lentil in plenty of water for several hours or over night. Drain the soaked lentil and wash well. Place lentil in a saucepan, add 2 cups water and boil rapidly for 5 minutes then lower the heat and boil for a furthur 20-25 minutes or until tender and all the water from the lentil has evaporated.
2. In a chopper or food processor grind the lentil to a smooth paste.
3. Heat oil in a heavy- based saucepan. Add cardamom seeds, stirring all the time fry it for a couple of minutes.
4. Add lentil, sugar and milk powder and stirring continuously cook the mixture until ghee is first absorbed by lentil and then released. The halva is ready when ghee begins to separate and color changes to light brown.
5. Transfer halva to a tray or a baking sheet and spread it out into a thickness of no more than 12 inch. Leave it to cool down. as soon as it begin to set, cut it into squares or diamonds and leave it to cool completely for several hours.
6. Decorate with varak, sliced pistachios and almonds. Lift off the halva with a spatula and arrange on a serving dish.
(Split, black chickpea halva)
Ingredients:
2 cup daal channa (gram lentils)
2 cup sugar
3 cup milk powder
50 grams pista (pistachio)
20 whole cardamoms seeds, crushed
50 grams almonds
12 cup ghee
- For Decoration silver leaves (varak) optional
How to Cook:
1. Soak lentil in plenty of water for several hours or over night. Drain the soaked lentil and wash well. Place lentil in a saucepan, add 2 cups water and boil rapidly for 5 minutes then lower the heat and boil for a furthur 20-25 minutes or until tender and all the water from the lentil has evaporated.
2. In a chopper or food processor grind the lentil to a smooth paste.
3. Heat oil in a heavy- based saucepan. Add cardamom seeds, stirring all the time fry it for a couple of minutes.
4. Add lentil, sugar and milk powder and stirring continuously cook the mixture until ghee is first absorbed by lentil and then released. The halva is ready when ghee begins to separate and color changes to light brown.
5. Transfer halva to a tray or a baking sheet and spread it out into a thickness of no more than 12 inch. Leave it to cool down. as soon as it begin to set, cut it into squares or diamonds and leave it to cool completely for several hours.
6. Decorate with varak, sliced pistachios and almonds. Lift off the halva with a spatula and arrange on a serving dish.
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