Chanay Ke Daal Ka Halwa is my total most loved pastry.
I went gaga for it a few decades prior when my little self used to remain toward the edge of our home patio, eating up a plate of Chanay Ke Daal Ka Halwa, unconscious of the peeping close relative from the house adjacent.
Yes, I was a fat, tubby on the off chance that one needs to be caring, little child, constantly prepared to sneak Chanay Ke Daal or Gajar Ka Halwa.
I recall my foresight and fervor on seeing that Ami was preparing for a rest, and Jalal, our obvious cook, had shut his kitchen as well. That made an interpretation of into me coasting to the cooler, taking a little solidified bit of Halwa and warming it to palatable flawlessness in the January of Karachi.
Yes, it was the mid 80s and I was a pre-high schooler. This was my evening sentiment with Halwa, and it went on for only a season, and the reason?
Shamshad Auntie’s Chinese whispers to Ami.
Delightfully scrumptious, that is the best way to portray Chanay Ke Daal Ka Halwa. Who considered including sugar, drain and ghee to ground chanay ke daal, stewing it until the drain dissipates and serving it as a tasty sweet?
History of the halwa
Halwa finds its roots in the Arabic language and refers to many dense or compact desserts. Originally Halwa was either flour based or used various nuts with sugar, milk and butter to create a sweet gelatinous, or hardened nutty dessert.