Chana Daal Halwa Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Method:
Crush the split Bengal gram in a grinder and put it into a deep non stick pan. Add ghee and cook on medium heat, stirring continuously, till fragrant and lightly browned. Add saffron and mix. Add whole dried milk and mix. Add green cardamom powder and sugar and cook till sugar dissolves. Add cashew nuts and almonds and mix. Cook for 1-2 minutes. Serve hot or at room temperature.

Method:
Soak wheat overnight. Rinse thoroughly in the morning. Cook this wheat with 12 cups of water so much so that it is tender and thick. Cook Split Bengal gram, Split Green gram, red lentils, Split Red gram, White lentil and rice together until all of them are tender. Blend well. Keep aside. Heat oil in a pan and sauté ginger garlic paste. Add red chili powder, turmeric powder and coriander powder. Add brown onion, yogurt and salt. Sauté. Add little water and boneless chicken and cook till tender. When done mash chicken very well. Mix chicken mixture and blended wheat and daal mixture, cook and keep mixing haleem at the same time. Heat up oil for temper and fry sliced onion till golden brown. Pour this temper over haleem and garnish with sliced ginger, all spice powder and fresh coriander leaves and serve with lemon wedge

Method:
Soak 1 cup rice for 4 hours and then blend them to make powder form.
Boil 2 kg milk in pan and then add rice powder and allow to cook until it milk thickens. Now add ½ cup of sugar, 1 tin condensed milk band ½ tsp of cardamom powder. When water dries then add 1 tsp of screw pine, ¼ kg whole dried milk, 2 tbsp of almonds and 2 tbsp of pistachio and then remove from flame. Lastly place silver paper on rabri kheer.