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Buter Daaler Halwa

Servings 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 cups chana dal or split Bengal gram soaked for 2 hours and drained
  • 2 cups whole milk
  • 1½ –2 cups ghee clarified butter
  • 4 cups sugar cooked into a syrup (see Notes)
  • 1 tsp ground cardamom
  • 2 sticks cinnamon
  • A pinch of saffron threads steeped in 2 tbsp warm water
  • Almonds soaked and drained
  • Pistachios soaked and drained

Instructions

  • Boil soaked lentils in milk over medium heat until the lentils are fully cooked.
  • Add ghee to the blended mixture.
  • Heat ghee. Add cardamoms and cinnamon.
  • Add blended lentil mixture.
  • Fry, stirring continuously till mixture is golden brown.
  • Add gradually pour in sugar syrup, little at a time, keep testing until the desired sweetness is reached.
  • Continue frying till ghee separates from mixture.
  • Remove from heat. Cool.
  • Add half the saffron mixture and half the chopped almonds and pistachios.
  • Brush serving dish with ghee.
  • Pour halwa into the dish.
  • Smooth halwa with a fork.
  • Garnish with remaining almonds, pistachios and saffron.

Notes

Cooking the sugar into a two-thread syrup before adding to the halwa ensures it sets without graininess. Continuous stirring is essential to prevent the lentils from sticking and to achieve that characteristic sheen as ghee separates. Buter Daaler Halwa is made from split Bengal gram (chana dal). It requires patience and slow cooking, making it a delicacy usually reserved for special occasions like weddings, pujas, Eid or Shab-e-Barat.
Author: Sonia Imran
Course: Dessert
Cuisine: Bangladeshi