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Chana Dal Halwa is a rich, aromatic Indian dessert slow-cooked with ghee, sugar, and cardamom until luscious. This beloved sweet is a family tradition for festivals, celebrations, and special occasions.
Rinse chana dal thoroughly and soak it in water for 2–3 hours, then drain completely.
In a heavy pan, heat 1/2 cup ghee over medium heat. Add soaked chana dal and sauté, stirring frequently, for 8–10 minutes until aromatic.
Pour in 2 cups of whole milk. Simmer uncovered on low heat, stirring often, until the dal is soft and most of the liquid is absorbed (about 25–30 minutes).
Use a potato masher or immersion blender to mash the mixture until mostly smooth with a few coarse bits for texture.
Add sugar, ground cardamom, saffron strands, and salt. Continue to cook on low heat, stirring briskly, until the mixture thickens, glistens, and leaves the sides of the pan (another 15–20 minutes).
Stir in sliced almonds and pistachios, reserving a few for garnish. Cook for 2–3 more minutes, then remove from heat.
Transfer the halwa to a serving dish, garnish with the reserved nuts, and serve warm.
