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Channay Ke Dal Ka Halwa (Split Chickpea Halwa)

Channay Ke Dal Ka Halwa (Split Chickpea Halwa)

Some foods have this amazing ability to be transformed into sweet and savory category with ease and channa dal/split chickpea is definitely one of such food. My dad used to tell us a story about a Mughal emperor or prince who was getting life imprisonment and was asked to pick just one food item to be served to him for the rest of his life. His cook suggested that he should pick this particular dal. Don’t know how true this story is but legend has it that this dal was served to the emperor or prince in a new form every single day! Wish I could find such a brilliant cook with such versatile skills or at least his recipe collection…. till then let us enjoy this scrumptious halwa.

This halwa is different than Gajar Ka Halwa in many ways because dal belongs to a different food group which requires a whole new game plan. Plus this particular dal needs some pre preparation prior to cooking. It needs to get soaked for about six to eight hours, ideally overnight to get it softened. It is then boiled in milk till completely tender. After that, it is grind into smooth paste and roasted in green cardamom infused ghee. When all moisture dries up, it is time to sweeten it up.

So basic halwa is ready technically but other important components are nuts and dry fruit. You see this particular halwa is silky smooth with beautiful velvety texture and to enhance and uplift the whole deal is to introduce more textures. Any kind of nuts would do, the more the merrier actually and my personal favorite way to add depth to the flavors and create layers of texture is to add dessicated unsweetened coconut which blends so well with the halwa yet marks it’s presence in every single bite while staying invisible! Chopped almonds and pistachio add a kick of contrast color and texture wise.

Isn’t it beautiful? Like a ray of sunshine in cold foggy weather! Here are a few things to keep in mind to nail this halwa. First of all, as I always stress, quality ingredients. There is no substitute to quality. Make sure that dal is of good quality otherwise it would not get tender and would make halwa grainy with undesirable crunch. Same goes for milk. I prefer using homogenized milk for consistent results. For desi desserts that require roasting I only use desi ghee to keep the flavors true to their origin and have that distinctive aroma. It is equally important to let green cardamoms release their aroma when added to ghee. Be patient during roasting period and keep stirring. This will ensure that all moisture gets evaporated and it doesn’t get burnt.

Before we jump to the recipe another very important point to remember is to soak the dal, preferably overnight. If dal isn’t soaked long enough, it may not get tender properly and this will effect the texture and appearance of this luscious halwa.

Channay Ke Dal Ka Halwa (Split Chickpea Halwa)

This velvety sunshine halwa is sure to warm up our palate in chilly weather.

Course Dessert
Cuisine Pakistani
Keyword channay ke dal ka halwa, desi dessert, Gluten free, halwa
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8
Author Heenie


  • 2 cups channay ke dal, washed and soaked in water overnight
  • 3+½ cups milk (divided for boiling and grinding)
  • ¾ cups desi ghee
  • 3-5 green cardamoms, seed only
  • 1 cup sugar
  • ¼ cup unsweetened dessicated coconut
  • chopped almonds, as required
  • chopped pistachio as required


  1. Drain water from overnight soaked channay ke dal.

  2. Combine 3 cups milk and dal in a medium pot. Bring to a boil over low medium heat.

  3. Cover and let cook till milk evaporates and dal is completely tender.

  4. Let cooked dal cool for about 10-15 minutes.

  5. Grind dal into fine paste with half cup milk.

  6. Heat desi ghee and green cardamom's seeds in a pot over low heat till ghee melts and and becomes aromatic, about 30-40 seconds.

  7. Add in dal paste and cook to roast while stirring continuously.

  8. When dal is roasted, it will release the ghee.

  9. Add in sugar and cook while stirring till ghee is separated.

  10. Switch the flame off and add in dessicated coconut. Stir well.

  11. Fold in nuts. Dish out in a platter. Garnish with nuts if required.

  12. Serve slightly warm or at room temperature.

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