Chana Dal Halva

• chana dal↗400g g

  soaked overnight

• whole milk↗750ml ml

  (can use soy or almond milk)

• ghee↗2 tbsp tbsp

  or 1 tbsp unsalted butter and 1 tbsp sunflower oil

• green cardamom pods6

  lightly crushed

• cloves↗6
• golden sugar↗340g g
• saffron↗small pinch of pinch
• pistachios↗2 tbsp chopped tbsp

  chopped

• almonds↗2 tbsp chopped tbsp

  chopped

Step-by-step instructions

1. 1

   Place the chana dal in a large bowl, cover with water so that the beans are submerged, and let it soak overnight. Drain, then transfer to a large pot. Add the milk, bring to a boil, then reduce heat to medium and simmer, stirring frequently, for 25‑30 minutes until the milk is fully absorbed.

2. 2

   Let it cool for 20‑30 minutes until it reaches room temperature. Transfer to a food processor bowl and blend to a smooth paste – add a drop of water if it’s too thick.

3. 3

   Heat the ghee (or oil and butter) in a saucepan over low‑medium heat. When hot, add the cardamom and cloves, fry for a few seconds until fragrant.

4. 4

   Add the ground lentil paste and cook for 15 minutes, stirring constantly, until a nutty aroma appears and the colour turns light brown. Remove the pan from the heat.

5. 5

   In another saucepan (or clean the one used for the milk) heat the sugar and 100 ml water over medium heat for 10‑12 minutes until the sugar dissolves and the temperature reaches 104 °C on a candy thermometer. The mixture should look like a syrup. Remove from heat.

6. 6

   Pour the mixture into the lentil mixture, add the saffron and mix well until homogeneous. Let the halva cool in the pan for about 30 minutes until it is cool enough to handle.

7. 7

   Shape the halva onto tablespoonfuls into cylindrical forms with your hands, place them on a plate and sprinkle with chopped nuts. Serve immediately or fully cool and store in the refrigerator for up to four days.