How to make Chana Dal Halwa -

Split Bengal gram cooked with jaggery, desiccated coconut, poppy seeds and cashewnuts in ghee to make a delicious halwa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Ghee (घी)

Cuisine : Indian

Course : Mithais

For more recipes related to Chana Dal Halwa checkout Chana Dal, Gur Aur Nariyal Ki Burfi, Dal Gujiya, How to make Puran, Chana Dal Modak . You can also find more Mithais recipes like Bombay Halwa ladoo Balushahi Kala Jamun

Chana Dal Halwa

Chana Dal Halwa Recipe Card


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.    

Prep Time : 2-2.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chana Dal Halwa Recipe

  • Split Bengal gram (chana dal) soaked for 2 hours and cooked 1½ cups

  • Ghee 2 tablespoons

  • Cashewnuts 20

  • Raisins 2 tablespoons

  • Desiccated coconut ½ cup

  • Poppy seeds (khuskhus/posto) 3 tablespoons

  • Cloves 4-5

  • Jaggery (gur) grated 2 cups


Step 1

Heat ghee in a non-stick pan. Add cashewnuts and sauté till golden brown. Drain on absorbent paper and set aside.

Step 2

Add raisins to the same pan and sauté for 1 minute. Drain on absorbent paper and set aside.

Step 3

Grind together coconut and poppy seeds to a fine powder.

Step 4

Add cloves and cooked Bengal gram to the same pan. Add 4 cups of water, ground powder and mix well. Cook till the mixture comes to a boil.

Step 5

Add jaggery and keep stirring till it melts.

Step 6

Serve hot garnished with cashewnuts and raisins.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.