View source for Channay Ki Dal Ka Halva



== Description ==

== Ingredients ==

* 2 cups [[channa dal]]
* 2 cups [[Granulated sugar|Sugar]]
* 3 cups [[milk]] powder
* 50 g pistachios
* 20 [[cardamom]]'s seeds, crushed
* 50 g [[almond]]s
* 1\12 cup [[ghee]]
* silver leaf (varak) for decoration, optional

== Procedures ==

# Drain the soaked [[Lentil]] and wash well. 
# Place [[Lentil]] in a saucepan, add [[water]] and boil rapidly for 5 minutes then lower the heat and boil for a further 1\2 an hour or until tender and all the [[water]] from the [[Lentil]] has evaporated.
# In a chopper or food processor grind the [[Lentil]] to a smooth paste.
# Heat [[oil]] in a heavy- based saucepan. Add [[cardamom]] seeds, stirring all the time fry it for a few seconds.
# Add [[Lentil]], [[Granulated sugar|Sugar]] and [[milk]] powder and stirring continuously, fry the mixture until [[ghee]] is first absorbed by [[Lentil]] and then released. 
# The [[halvah|halva]] is ready when [[ghee]] begins to separate and color changes to light brown about 25–30 minutes.
# Transfer [[halvah|halva]] to a tray or a baking sheet and spread it out into a thickness of no more than 1\2&nbsp;inch. 
# Leave it to cool down. as soon as it begin to set, cut it into squares or diamonds and leave it to cool completely for several hours.
# Decorate with varak, sliced pistachios and [[almond]]s. Lift off the [[halvah|halva]] with a spatula and arrange on a serving dish.

[[Category:Pakistani cuisine]]
[[Category:Pakistani cuisine]]
[[Category:Dessert Recipes]]
[[Category:Lentil Recipes]]
[[Category:Channa dal Recipes]]
[[Category:Cardamom Recipes]]
[[Category:Lentil Recipes]]
[[Category:Halvah Recipes]]
[[Category:Clarified butter Recipes]]
[[Category:Almond Recipes]]