How to make Chana Dal And Lapsi Halwa -

Chana dal and laspi cooked together, finished with jaggery and flavoured with green cardamom powder. A delicious dessert dish which can be relished with chopped nuts as garnishing!

Sanjeev Kapoor

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

Main Ingredients : Split Bengal Gram,

Cuisine : Indian

Course : Desserts

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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 Ambyachi Kheer Jujubes Farm House Fruit Cake Kheer With Fresh Kiwi

Chana Dal And Lapsi Halwa

Chana Dal And Lapsi 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 : 11-15 minutes

Cook time : 21-25 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 (dalia/lapsi) 1/2 cup

  • Jaggery (gur) 1 cup

  • Scraped coconut 1/2 cup

  • Green cardamom powder 1/2 teaspoon


Step 1

Heat ghee in a pressure cooker, add lapsi 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.

website of the year 2013
website of the year 2014
website of the year 2016
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.