Spelled "halvah" in English, is used to describe many distinct types of sweet confections, across the Middle East, Central Asia, South Asia, and the Balkans.
It is a warm satisfying dessert, typically eaten at the end of the meal in India.
250 gms split Bengal Gram (Chana Dal)
150 gms ghee ( clarified butter)
150 gms sugar ( modify according to taste)
1 cup full cream dry milk powder
8-10 powdered cardamoms
2 tbsp crushed cashew nuts
1 tsp Rose water
Few strings of Saffron
- Soak chana dal in water for 1 hr.
- Blend it with minimum water to a make a thick paste.
- Fry dal in ghee in a heavy bottom skillet on medium fire till it becomes light brown in color and starts omitting a delicious toasty aroma.
- Mix with ricotta cheese and sugar. Stir it for 10 minutes.
- Add dry milk powder, dry fruits and cook for another 5-10 minutes.
- Remove from heat.
- Add powdered cardamoms, saffron threads and rose water.
- Serve hot.