In South Vs North Challenge, for this month Kirti
from northern team gave us this rich dish as challenge. You won’t believe
before reading this e mail I was planning to try this chana dal halwa, but I haven’t
seen any recipe or even I don’t know this is Mughal Cuisine. I know moong dal
halwa, in that way I thought to try with kadalai parrupu. Finally tried this
recipe and it turned out good thanks kirti for sharing your mom’s recipe.
Ingredients:
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Split chana dal
(Kadalai parrupu)
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1 cup
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Ghee
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¾ cup
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Sugar
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½ cup
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Cardamom powder
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¼ tsp
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Almonds Chopped
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¼ cup
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Milk
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2 ½ cup
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Directions:
Soak chana dal (kadalai parrupu) for 3 hours.
Pressure cook with one cup water for 3 whistles.
Once the pressure is released drain the excess
water and mash it to course paste.
Heat ghee, in stick pan.
Once it’s hot, add dal and mix well.
Cook for 15 minutes on medium heat or until raw smell of dal
leaves. By this time you can see ghee starts separating.
Add ½ cup of milk and mix well.
Continue cooking with in 4-5 minutes the milk will be absorbed.
Again add another ½ cup and repeat the same
until milk is done.
When all milk is absorbed, add sugar and cardamom powder and
mix well.
Cook for another 5 minutes or until the ghee oozes.
Finally add chopped almonds and mix well and serve hot.
Sending to:
