Indulge in the rich, decadent flavors of Lucknowi Chana Dal Katli Halwa, a dessert that transcends the ordinary. This regal halwa, a cherished heirloom of Awadhi cuisine, boasts a unique texture – melt-in-your-mouth soft and delicately sweet, unlike any other. The secret lies in the meticulous preparation, using premium chana dal (split chickpeas) slow-cooked to perfection and infused with aromatic spices. Imagine the subtle sweetness of cardamom blending seamlessly with the earthy notes of ghee, creating a symphony of taste that lingers long after the last bite. This recipe offers a luxurious experience, a taste of Lucknow's culinary heritage.
This stunning halwa, perfect for special occasions or a simple indulgence, is surprisingly approachable to make. Ready to embark on a culinary journey and create your own batch of this exquisite dessert? Let's dive into the step-by-step process, ensuring a flawless result every time.
Tools Needed
- Pressure cooker
- Mixer jar or mortar and pestle
- Pan
Ingredients
- Chana Dal: 2 cups (400 grams)
- Milk: 2 cups
- Water: 2 cups
- Sugar: 2 cups
- Ghee (Pure): 1 tablespoon + more for frying and greasing
- Dry Fruits (Coconut, Cashews, Pistachios, Chironji, Raisins): 2 tablespoons
- Khoya: 2 tablespoons
- Saffron: a pinch
- Kebra Water: 2 drops (optional)
Step-by-Step Instructions
Step 1. Preparing the Chana Dal
- Wash chana dal thoroughly with 3-4 waters.
- In a pressure cooker, combine chana dal and milk. Cook on high flame until it whistles, then reduce heat to low and cook for 15 minutes.
- Let the chana dal cool slightly, then grind it to a smooth paste using a mixer or mortar and pestle.
- Heat ghee in a pan and fry the ground chana dal over high flame until it's fragrant and slightly browned, stirring continuously to prevent burning.
Step 2. Making the Sugar Syrup and Combining Ingredients
- In the same pan, prepare the sugar syrup by boiling water and sugar until the sugar dissolves. Boil for another 5 minutes on high flame.
- Add dry fruits to the syrup.
- Add khoya to the syrup.
- Add the fried chana dal to the syrup, and mix well on low flame.
Step 3. Cooking and Setting the Halwa
- Continue cooking and stirring for about 10 minutes on high flame until the mixture thickens and starts to resemble a dough.
- Grease a plate with ghee and sprinkle with dry fruits. Pour the halwa onto the plate, spreading it evenly and decorate with additional dry fruits.
- In a small bowl mix 2-3 spoons of hot milk with saffron and pour into the halwa. Add one tablespoon of ghee.
- Add 2 drops of kebra water (optional). Continue cooking and stirring until the halwa reaches a firm consistency.
- Let the halwa cool completely and set for at least 2 hours before cutting into diamond-shaped katlis.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use pure ghee for best flavor and texture.
- Stir continuously while frying the chana dal to prevent burning and ensure even cooking.
- The sugar syrup doesn't need to be overly thick. Cook until the sugar dissolves and it slightly thickens.
- Cook the halwa on low to medium flame after adding the chana dal to achieve a soft and smooth texture.
Nutrition
- N/A
FAQs
1. Can I use regular chana dal instead of the specifically mentioned variety?
While you can try, using the recommended type of chana dal (usually a finer variety) ensures the desired melt-in-your-mouth texture. Other types might result in a slightly coarser halwa.
2. How can I store leftover Lucknowi Chana Dal Katli Halwa?
Store leftover halwa in an airtight container in the refrigerator for up to 3-4 days. Gently reheat before serving.
With its exquisite texture and rich flavor profile, this Lucknowi Chana Dal Katli Halwa is a true culinary masterpiece. We hope this recipe has inspired you to create this decadent dessert and share the joy of Awadhi cuisine with your loved ones. Enjoy the sweet reward of your hard work!