How to make Chana Dal And Lapsi Halwa - Chana dal and laspi cooked together, finished with jaggery and flavoured with green cardamom powder.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Broken Wheat

Cuisine : Indian

Course : Desserts

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Chana Dal And Lapsi Halwa Recipe Card

Chana Dal And Lapsi Halwa
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Chana Dal And Lapsi Halwa checkout Chanadal Halwa, Madgane, Madgane, Coconut Parippu Payasam . You can also find more Desserts recipes like Angel Food Cake, Poha Halwa, Blueberry Cheese Cake, Chocolate Gateau.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chana Dal And Lapsi Halwa Recipe

  • Split Bengal Gram soaked and drained 1/2 cup

  • Broken Wheat 6 tablespoons

  • Broken wheat (dalia/lapsi) 1/2 cup

  • Jaggery (gur) 1 cup

  • Scraped coconut 1/2 cup

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Heat ghee in a pressure cooker, addlapsi and saute till it begins to change colour. Add chana dal and continue to saute till fragrant.

Step 2

Add green cardamom powder, 2 cups water and mix. Cover the cooker with lid and cook under pressure for 2-3 whistles.

Step 3

Open the lid when the pressure reduces completely. Add jaggery and mix till it melts.

Step 4

Add most of the coconut and mix well. Transfer into a serving bowl, garnish with remaining coconut and serve hot.