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Saffron chana daal halva
With cloves and cardamom
- Serves
6–10
- Difficulty
Easy
- Ready in
55 min
Published 2016
You would be hard pressed to find something that Pakistanis don’t tend to churn into halva. This is a classic lentil halva made by my mother. It has a surprisingly simple flavour, though is a little laborious to make. It can be formed into balls, cut into squares and served warm or at room temperature.
Ingredients
200 g 7 oz 1 cup 1
Method
Soak the chana daal overnight in a bowl of water. The next day, drain the daal and boil with the milk in a saucepan for 20–25 minutes, stirring constantly until the daal is tender, the milk is absorbed and the mixture is dryish. Place the mixture into a food processor and blitz to a very well-blended dry paste. Set aside.
Heat the ghee in another saucepan over a medium heat and add the
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