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Chane Ki Dal Ka Halwa
- Duration: 30 minutes
- Serves: 3 people
Spice Level: Zero
For that authentic Kashmiri flavour, roast the dal on low flame till it turns light pink in colour.
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Chane Ki Dal ka Halwa is a traditional Kashmiri dessert. Delicately flavoured with cardamom, keora (exotic Indian plant also known as kevda) and saffron, this halwa tastes best when eaten hot and fresh. A heavy-bottom pan is required to cook the halwa.
- Bengal gram (chane ki dal) (250 gm)
- Clarified butter (ghee) ( 250 gm)
- Sugar (250 gm)
- Green cardamom (elaichi) (10)
- Buchanania lanzan (chironji) (1 tsp)
- Almonds (badam), skinned and sliced (1 tbsp)
- Raisins (kishmish) ( 1 tbsp)
- Keora water (1 tsp)
- Soak dal in water for 2–3 hr, drain and grind coarsely. Set aside.
- Heat ghee in a heavy-bottom vessel, and once hot add the ground dal.
- Stir continuously till it is lightly fried.
- Add sugar and a cup of water. Stir again.
- Crush cardamoms lightly to a coarse powder. Add the ground cardamom powder along with chironji, a few sliced almonds and raisins.
- When the water is absorbed and ghee floats to the surface, add a drop of keora water and mix.
- Serve the halwa onto a plate, garnish with the sliced almonds and serve warm.