• 1 cup chana daal (soaked overnight)
  • 1 litre whole milk
  • 1 1/4 cup ghee (or butter, or combination)
  • 3-4 whole cloves
  • 3-4 whole cardamoms, slightly smashed
  • 1/2 tsp cardamom powder
  • small pinch Saffron (optional)
  • 1 1/2 cup sugar
  • 1/8 tsp salt


  • SImmer the chanay ki daal in the milk until tender, this can take a few hours.

  • Cook down the milk on low flame (milk boils over fast) so it is an inch above the chanay ki daal

  • Let cool then puree. If the chana daal does not have any liquid left in it it will not puree since it is naturally thick .

  • Heat ghee in a non stick wok and add cloves and cardamom

  • When they start to sputter add your chana daal puree.

  • Stir vigorously, first you will see the ghee absorb into the daal, but the mixture will still be beige in color

  • Add the cardamom powder, salt, and saffron into the halwa, keep stirring

  • When the halwa gets to a caramelly color, about 15-20 minutes then add the sugar. Make sure you to stir the halwa contiuously.

  • Once the sugar goes in it will thicken the halwa, but as it cooks the halwa will become more liquid-y. Keep cooking (and stirring) till it reaches the a rich caramel.

  • If the mixture looks thick or chewy then add a splash of milk to loosen it then press into a plate.

  • Scatter blanched sliced almonds over top and cut into pieces.

  • You can also freeze the halwa for upto 3 months!

Recipe Notes
The trick to getting a chanay ki daal ka halwa right is muscle work, keep cooking and keep stirring to get that rich caramelly deliciousness!