• Servings: 9 - 10
• Preparation Time: 4 - 5 hours
• Gram Lentil (Chanay ki daal) 1/2 kg
• Sugar (cheeni) 1/2 kg
• Green Cardamom (hari elaichi pissi hoi) 3 to 4 pcs (grind the pods)
• Water (pani) as required
• Ghee 1/4 kg
• Almonds (badam) as required
• Pistachio (pista) as required
• Silver Paper (chandi ka warq) as required

1. Wash lentils (daal) and soak in water for nearly 3 hours.
2. Boil soaked lentil in sufficient water in which it may tenderize well and water evaporates.
3. Now grind the lentil finely in a food chopper or on a stone.
4. Heat pan and cook ground cardamom seeds.
5. Once it releases aroma, add ground lentil and mix well.
6. Add half of the sugar.
7. Once sugar looks dissolved, add ghee and remaining sugar. Keep stirring with spoon otherwise it will burn from the bottom.
8. While roasting, add chopped almonds. While roasting halwa, keep stirring the spoon continuously, else it will burn. Cook on medium heat.
9. Once lentil is roasted well and tends to leave the bottom of the pan, and also you see an oil layer starts appearing, solidify it in a tray or platter (Remember to apply ghee on tray/platter, rolling pin and knife).
10. Once halwa is roasted well, spread it on the tray and smoothen with rolling pin.
11. Add chopped almonds, pistachios and silver paper and immediately make pieces with knife while halwa is hot.
12. Now let it cool.
13. Delicious Chanay Ki Daal Ka Halwa is ready to serve.
14. Enjoy with family.

It is a everyday food item for a desi and a Pakistani women. Chanay ki daal is a common item and almost cook every week at home. It is not only used to cook to eat with a rice infect it is used as a sweet dish. It is also used to make halwa which is commonly people make at Eid, Ramzan and Shabb-e-Barat.