Rajasthani Hare Chana Halwa Recipe (Cholia Halwa)
A vegetarian Rajasthani recipe with fresh green chickpeas - pureed, sugar, ghee. Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
7 steps- 1
To begin making the Rajasthani Hare Chane Ka Halwa recipe, heat a heavy bottom kadai/pan with ghee
ghee(1/4 cup)ghee(1 teaspoon) - 2
Add the ground choliya mixture and keep stirring over low flame for 7-8 minutes or till the time they are cooked
- 3
Now add sugar and cardamom powder and continue to keep stirring till the time all the extra moisture is absorbed and the halwa becomes non sticky and forms a single lump
sugar(1 cup)cardamom (elaichi) pods/seeds - finely powdered(2) - 4
Switch off
- 5
Heat ghee in a small pan and add the dry fruits for garnish and fry till fragrant and pour it over the halwa and mix well
ghee(1/4 cup)ghee(1 teaspoon) - 6
Delicious Rajasthani Choliya Halwa is ready to be served
- 7
Serve Rajasthani Hare Chane Ka Halwa as a dessert after your meal of Panchmel Dal, Ker Sangri and Phulka
Rate this recipe
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Rajasthani Hare Chana Halwa Recipe (Cholia Halwa)
A vegetarian Rajasthani recipe with fresh green chickpeas - pureed, sugar, ghee. Ready in 50 min, serves 4.
Curated byPriyanka Rathore🇮🇳
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Directions
7 steps- 1
To begin making the Rajasthani Hare Chane Ka Halwa recipe, heat a heavy bottom kadai/pan with ghee
ghee(1/4 cup)ghee(1 teaspoon) - 2
Add the ground choliya mixture and keep stirring over low flame for 7-8 minutes or till the time they are cooked
- 3
Now add sugar and cardamom powder and continue to keep stirring till the time all the extra moisture is absorbed and the halwa becomes non sticky and forms a single lump
sugar(1 cup)cardamom (elaichi) pods/seeds - finely powdered(2) - 4
Switch off
- 5
Heat ghee in a small pan and add the dry fruits for garnish and fry till fragrant and pour it over the halwa and mix well
ghee(1/4 cup)ghee(1 teaspoon) - 6
Delicious Rajasthani Choliya Halwa is ready to be served
- 7
Serve Rajasthani Hare Chane Ka Halwa as a dessert after your meal of Panchmel Dal, Ker Sangri and Phulka
Rate this recipe
