Daal Ka Halwa: Subcontinent Favorite Dessert2018-02-21
- Servings : 4
- Prep Time : 6:00 h
- Cook Time : 15m
- Ready In : 6:15 h
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Sweets from the subcontinent are generally made from milk products, fresh fruits, whole grains, chickpea flour, lentil flour, and nuts. Of all the sweets in the subcontinent, milk sweets are the most delectable, and with traditional cooking methods, you can make them in a great variety. Another group of sweets are the ones made from toasting and roasting chickpea flour, lentil flour, and dried fruits in a base of milk. There are various kinds of halaWa (no resemblance to the Turkish variety). These are made from combinations of nuts, semolina, hazelnuts, fresh fruits, carrots, lentil flour, and chickpea flour.
The shared food heritage between Pakistan and India is fascinating: we share the same food stories and love the same foods, and can rightfully lay claim to most foods as our own. This not only makes for a delightfully interesting dinner conversation with friends, but also a common ground to share family recipes and stories.
- 2 cups daal of chana
- 1 cup milk
- sugar to taste
- 1/2 cup oil
- 1/4 cup pistachios
- 1/2 cup blanched almonds, chopped.
- 15 green cardamoms
Soak daal 6 to 8 hours. Drain and grind in a food processor until fine.
Pour the ground daal into a heavy based pan and cook on low heat, adding milk and stirring periodically. Once the milk starts evaporating, add oil, cardamom and sugar to taste.
Now begins the heavy stirring, keep stirring and adding oil until the consistency is right.
As you keep stirring, the color of the halwa starts changing to a golden brown. Do not lose heart, keep stirring, adding oil if required, and slowly but gradually the oil will separate.
Keep stirring until oil separates, and the color is a rich beautiful golden.
Garnish with nuts, and serve.