Dessert

Chana Daal Halva Infused with Saffron, Cloves & Cardamom Recipe

Name: Chana Daal Halva Infused with Saffron, Cloves & Cardamom Recipe
Prep time: 12 h 15 min
Cook time: 55 min
Total time: 13 h 10 min
Cuisine: Indian
Ingredients: 400g chana daal, soaked overnight; 750ml whole milk (or substitute with soya or almond milk); 2 tbsp ghee OR 1 tbsp unsalted butter and 1 tbsp sunflower oil; 6 green cardamom pods, lightly crushed; 6 cloves; small pinch of saffron; 340g golden caster sugar; 100ml water (for sugar syrup); 2 tbsp chopped pistachios; 2 tbsp chopped almonds

BySophie Carsel November 2, 2025November 2, 2025

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Introduction

Chana daal halva is a rich, fragrant Indian dessert made from split chickpeas, slowly cooked with milk and infused with warm spices like saffron, cloves, and cardamom. This comforting sweet treat is perfect for special occasions or when you want a cozy dessert with a unique nutty flavor.

A round brass tray holds twelve small pieces of light brown sweet, each shaped like a small oval and sprinkled with chopped white nuts and green pistachios. Two colorful paper cups—one blue and the other yellow—contain more chopped nuts and are placed on the tray. Three clear glasses filled with frothy brown chai tea are arranged around the tray. The tray is set on a blue textured surface with a worn look, and the background is a bright yellow wall with some marks on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g chana daal, soaked overnight
750ml whole milk (or use soya or almond milk)
2 tbsp ghee or 1 tbsp unsalted butter and 1 tbsp sunflower oil
6 green cardamom pods, lightly crushed
6 cloves
340g golden caster sugar
Small pinch of saffron
2 tbsp chopped pistachios
2 tbsp chopped almonds

Instructions

Step 1: Drain the soaked chana daal and place it in a large saucepan. Pour over the milk and bring to a boil. Reduce heat to medium and simmer, stirring frequently, for 25-30 minutes until the milk is fully absorbed.
Step 2: Set the mixture aside to cool for 20-30 minutes until it reaches room temperature. Transfer it to a food processor and blend until smooth, adding a splash of water if the paste is too thick.
Step 3: Heat the ghee (or butter and oil) in a saucepan over low-medium heat. Add the crushed cardamom pods and cloves, frying for a few seconds until fragrant.
Step 4: Add the blended lentil paste to the spiced ghee. Cook for 15 minutes, stirring constantly, until the mixture smells nutty and turns light brown. Remove from heat.
Step 5: In a separate saucepan, warm the sugar with 100ml water over medium heat for 10-12 minutes until the sugar dissolves and the syrup reaches about 104°C (use a sugar thermometer if available). The syrup should look thick and syrupy. Remove from heat.
Step 6: Pour the sugar syrup into the lentil mixture. Add the saffron and stir well until smooth. Let the halva cool in the pan for around 30 minutes until cool enough to handle.
Step 7: Shape tablespoonfuls of halva into cylindrical shapes with your hands. Arrange them on a plate and sprinkle with chopped pistachios and almonds. Serve immediately, or cool completely and refrigerate for up to four days.

Tips & Variations

Use almond or soya milk for a dairy-free version without compromising creaminess.
Toast the chopped nuts lightly before sprinkling to add extra crunch and flavor.
Add a pinch of nutmeg or cinnamon for a deeper spice profile.
If the halva is too thick after blending, add small amounts of warm water gradually to help with mixing.

Storage

Store the halva in an airtight container in the refrigerator for up to four days. It can be served chilled or at room temperature. To reheat, gently warm it in a covered pan over low heat while stirring occasionally until softened.

How to Serve

A round rustic copper plate holds twelve golden-brown, oval-shaped sweets arranged in a loose circle. Each sweet is topped with finely chopped white and green nuts and tiny saffron threads, giving texture and color contrast. Two small ridged bowls, one blue and one yellow, are on the plate, filled with chopped nuts. Surrounding the plate are three transparent glasses filled with a light brown creamy drink, placed on a white marbled surface. The yellow wall background adds warm tones to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this halva?

Chana daal (split chickpeas) works best for the traditional texture and flavor. Other lentils may alter the taste and consistency significantly.

What is the purpose of soaking the chana daal overnight?

Soaking softens the lentils, reducing cooking time and ensuring the halva has a smooth, creamy texture after blending.

Sophie Carsel