Follow these steps for perfect results
Fresh green chickpeas
pureed
Sugar
Ghee
Cardamom
finely powdered
Ghee
Pistachios
chopped
Raisins
Heat ghee in a heavy-bottomed kadai or pan.
Add the pureed green chickpea mixture.
Stir continuously over low heat for 7-8 minutes, or until cooked.
Add sugar and cardamom powder.
Continue stirring until all extra moisture is absorbed and the halwa becomes non-sticky, forming a single lump.
Switch off the heat.
In a separate small pan, heat ghee and add chopped pistachios and raisins.
Fry the dry fruits until fragrant.
Pour the fried dry fruits over the halwa and mix well.
Serve the Rajasthani Hare Chane Ka Halwa as a dessert.
Expert advice for the best results
Roasting the pureed chickpeas well is crucial for the flavor and texture.
Adjust the amount of sugar to your liking.
Keep stirring continuously to prevent sticking and burning.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated gently.
Serve warm in a bowl, garnished with slivered pistachios and a drizzle of ghee.
Serve as a dessert after a traditional Rajasthani meal.
Enjoy it warm with a glass of milk.
The spices in the chai complement the halwa.
Discover the story behind this recipe
A traditional festive sweet.
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