Chanay ki daal ka halwa is a rich, indulgent Pakistani dessert made from split chickpeas, slow-cooked with ghee, milk, and sugar. Known for its grainy texture and deep, nutty flavor, this halwa is often prepared during winter, weddings, and festive occasions like Eid. Though it requires a bit of patience, the result is a luxurious, melt-in-the-mouth sweet that’s truly worth it.
Wash and soak chana dal for 2–3 hours. Boil until soft but not mushy. Drain excess water.
Grind the boiled dal into a coarse paste without adding water.
Heat ghee in a heavy pan and add the ground dal. Cook on medium heat, stirring continuously.
Keep roasting until the mixture turns golden and releases a rich aroma (this step is key for flavor).
Add milk and sugar, mix well, and cook until the mixture thickens.
Stir in khoya and cardamom powder. Cook until ghee starts separating from the sides.
Garnish with chopped nuts and serve hot for the best taste.
Chana dal (split chickpeas) – 1 cup
Cardamom powder – ½ tsp
Milk – 2 cups
Khoya (mawa) – ½ cup
Sugar – 1 cup
Mixed nuts (almonds, pistachios) – 2 tbsp
Ghee – ½ cup
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