Sweet chana daal halva

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 5

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

This is a recipe noted down on a scrap of old diary paper by my mother, as dictated to her by Dadi, and then given a little of Mummy’s own flair. ‘Daal sweet?’, you might ask, puzzled – but try it before you judge it.


  • 200 g (1 cup) chana daal (split chickpeas)
  • 1 litre (4


  • Soak the chana daal overnight in a bowl of water.
  • The next day, drain the daal and tip into a saucepan. Add the milk and bring to the boil, then simmer for 25–30 minutes, stirring constantly, until the daal is tender and the milk has been absorbed – the mixture should be quite dry.
  • Scrape the mixture into a food processor and blitz thoroughly until you