Chane Ki Daal Ka Halwa Recipe in urdu

INGREDIENTS
Chana Daal ------------------------ 1 Kilogram Raw Cow Milk --------------------- Half Litre Sugar -------------------------------- 250 grams (As your Taste) Pure or Plain Ghee --------------- 200 grams Cardamom powder --------------- Half teaspoon Dry Dates (Chuhara) ------------- 100 grams Almond (Badaam) ----------------- 50 grams Cashew nuts (Kaju) --------------- 50 grams Raisins (Kishmish) ---------------- 50 grams Saffron (Zafran) ------------------- A pinch Kewra Water ------------------------ One Tablespoon Silver foil ----------------------------- Two sheets

INGREDIENTS

PREPARATIONS:

Soak the Chane ki Daal (Chickpeas) in the water for 6 hrs or overnight.
Put half litre milk into the soaked chickpeas and boil until milk has disappeared into the daal and daal become soft or decomposed. Leave it for cool.
By the help of chopper or mince machine, grind the cooked chaney ki daal as it becomes dough shaped of looks dry paste.
Fine chopped all dry nuts as mentioned above ingredients list.

METHOD OF COOKING
Take a non-stick pot, put the daal paste into it and start frying. After 10 minutes of frying, add 100 grams of Ghee and then stair spatula until it turn the color as yellow tolight brown. It takes 20 to 30 minutes to turn color, be patient, and stair spatula continuously. Now add 250 grams of sugar into it and stair spatula continuously. Cook as melt the sugar and its turns into halwa shape. On that stage, add all the fine chopped dry nuts into it. and stair spatula continuously. Add rest of the Ghee in it and cook well until ghee disappeared and all the ingredients combine together. When it starts leaving the stickyness from the pan as Chickpeas paste turns into halwa, add a pinch of cardamom powder, kewra and Zafran then mix them well. Remove it from heat, and now flatten the same with the rolling pin, garnish with, dry nuts and silver foils. Cut it into diamond shape and serve.

METHOD OF COOKING

Take a non-stick pot, put the daal paste into it and start frying.
After 10 minutes of frying, add 100 grams of Ghee and then stair spatula until it turn the color as yellow tolight brown.
It takes 20 to 30 minutes to turn color, be patient, and stair spatula continuously.
Now add 250 grams of sugar into it and stair spatula continuously. Cook as melt the sugar and its turns into halwa shape.
On that stage, add all the fine chopped dry nuts into it. and stair spatula continuously.
Add rest of the Ghee in it and cook well until ghee disappeared and all the ingredients combine together.
When it starts leaving the stickyness from the pan as Chickpeas paste turns into halwa, add a pinch of cardamom powder, kewra and Zafran then mix them well.
Remove it from heat, and now flatten the same with the rolling pin, garnish with, dry nuts and silver foils.
Cut it into diamond shape and serve.

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