CHANA DAL KATLI HALWA

Step 1: Boil Chana Dal

Take 500g chana dal and add 2 cups of full-cream milk to it. Place the pot on the stove and boil until all the milk is absorbed and the dal is soft enough to mash easily. The dal should be tender and easily mashable between your fingers.

Step 2: Grind the Dal

Allow the boiled chana dal to cool down completely. Once cooled, transfer it to a mixer grinder and grind it into a fine powder. Ensure there are no large chunks left.

Step 3: Roast the Dal Powder

Heat 1/2 cup of ghee in a large pan or kadai. Add the ground chana dal powder to the ghee. Roast the dal powder on medium-low heat, stirring continuously, until it turns golden brown and aromatic. This process might take about 10-15 minutes. Roast in two batches if necessary to ensure even roasting.

Step 4: Prepare the Setting Plate

While the dal is roasting, prepare a plate or tray for setting the halwa. Grease it generously with ghee. Sprinkle some chopped dry fruits (cashews, almonds, raisins) and grated coconut evenly over the greased surface. Set aside.

Step 5: Make the Sugar Syrup (Chashni)

In a separate pan, add 1 1/2 cups of sugar and 1 cup of water. Heat it on medium flame, stirring until the sugar dissolves completely. Add 1 teaspoon of elaichi (cardamom) powder and a pinch of orange food color (optional) to the syrup. Continue to boil the syrup until it becomes slightly sticky, forming a 'one-string' consistency (or just a thick, sticky syrup without a strong thread).

Step 6: Add Mawa and Dry Fruits to Syrup

Once the sugar syrup reaches the desired consistency, add 200g of mawa (khoya) to it. Stir continuously until the mawa melts and blends smoothly into the syrup. Then, add a portion of the chopped dry fruits and grated coconut to the syrup and mix well.

Step 7: Combine Halwa Mixture

Add the roasted chana dal powder to the sugar syrup mixture. Mix everything thoroughly until well combined and the mixture starts to thicken. Add 1 tablespoon of ghee and continue mixing until the mixture comes together and leaves the sides of the pan. The mixture should be slightly moist, not completely dry.

Step 8: Set the Halwa

Quickly transfer the hot halwa mixture onto the prepared greased plate with dry fruits. Using a rolling pin or your hands (greased with ghee), spread the halwa evenly to your desired thickness. Sprinkle additional grated coconut and chopped dry fruits on top and gently press them into the halwa with the rolling pin.

Step 9: Cut and Serve

Let the halwa cool down at room temperature for about 10-15 minutes until it sets. Once set, use a knife to cut it into diamond shapes (katli). Carefully remove the pieces and arrange them on a serving plate. Enjoy your homemade Chana Dal Katli Halwa!

• Do not over-dry the halwa mixture; keep it slightly moist for proper setting.

• Adjust sugar quantity to your preference; 1.5 cups is used here, but 1 cup can also be used.

• Food coloring is optional but enhances the visual appeal of the halwa.

• You can add different types of dry fruits like pistachios or walnuts.

• For a richer taste, increase the quantity of mawa or use condensed milk.