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Chanadal Halwa/Chanadal Barfi

Chanadal Halwa/Chanadal Barfi

Prep Time 25 mins
Cook Time 30 mins
Soak time 8 hrs
Total Time 55 mins
Cuisine India
Calories 245 kcal


  • 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


  • 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.