Chanadal Halwa/Chanadal Barfi

This delicious Chanadal Halwa is one of my favourite Halwa. It has a nutty flavour with a warm taste of Ghee and cardamom.

Halwa is a very traditional dessert not only in the Indian kitchen but also in the Asian and Middle Eastern kitchen. Chanadal Halwa is usually prepared for festive such as Diwali, Navaratri, Holi or Ramadan.

You can cut them in square or diamond, also serve them in a small bowl. Today I make them with a Shandesh mould.

Instructions:

-Soak Chanadal overnight. Then drain them well.

-Cook them in a pot over medium heat with milk and put the lid.

-When they are well cooked, let them cool down and blend them to a fine paste.

-Soak the saffron strands in a little water and set aside.

-Put a non-stick pan over medium-high heat. Add Ghee (clarified butter) and the whole spices (cardamom, cinnamon and bay leaf). Add Chanadal paste and mix well.

-Cook for two or three minutes, then add sugar and saffron mixture.

-Mix and let it cook until the mixture thickens. When the mixture is thickened lower the heat and stir continuously till the mixture leaves the sides of the pan.

-Pour the mixture in a greased and press it to level.

-Decorate with sliced almond and let it cool.

– When it is completely cool slice into the desired shape.

Tips and Tricks:

• Before adding Halwa to the tray remove all the whole spices.
• If you don’t want to use the whole spices you can add cardamom powder.
• If you want to use a Shandesh mould, first make small balls of Halwa and place them on the greased mould, press them gently and remove them carefully.

Chanadal Halwa/Chanadal Barfi

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Soak time 8 hours hrs

Total Time 55 minutes mins

Cuisine India

Calories 245 kcal

Ingredients

  

• 1 cup Chanadal
• 1 cup sugar
• 2 cups whole milk
• 1/2 cup of Ghee (clarified butter)
• 2-3 green cardamoms
• 1/2 cinnamon stick
• 1 bay leaf
• 5-6 strands of saffron
• Dry nuts for garnish

Instructions

 

• Soak Chanadal overnight. Then drain them well.
• Cook them in a pot over medium heat with milk and put the lid.
• When they are well cooked, let them cool down and blend them to a fine paste.
• Soak the saffron strands in a little water and set aside.
• Put a non-stick pan over medium-high heat. Add Ghee (clarified butter) and the whole spices (cardamom, cinnamon and bay leaf). Add Chanadal paste and mix well.
• Cook for two or three minutes, then add sugar and saffron mixture.
• Mix and let it cook until the mixture thickens. When the mixture is thickened lower the heat and stir continuously till the mixture leaves the sides of the pan.
• Pour the mixture in a greased and press it to level.
• Decorate with sliced almond and let it cool. When it is completely cool slice into the desired shape.

Notes

Tips and Tricks:

• Before adding Halwa to the tray remove all the whole spices.
• If you don't want to use the whole spices you can add cardamom powder.
• If you want to use a Shandesh mould, first make small balls of Halwa and place them on the greased mould, press them gently and remove them carefully.