ABOUT No bake Chana Daal Cake/ Split Begal Gram Cake RECIPE
An Indian dessert in the form of cake? Yes, it is possible. Chana daal cake is made from boiled chana daal and dry fruits. A delicious protein packed no bake sweet.
Recipe Tags
Veg
Medium
Festive
North Indian
Pan fry
Pressure Cook
Blending
Chilling
Dessert
Gluten Free
Ingredients Serving: 5
Chana daal - 11/2 cup (Soaked overnight or 4-5 hours)
Sugar - 1 1/4 cup
Ghee - 3/4 cup
Cardamom Powder - 1/2teaspoon
Milk - 1 Cup
Dry whole milk ( mawa/ khoya ) - 1/4 cup
Orange colour - 1 teaspoon or as per requirement
Dry fruits - cashew, almonds and white sesame seeds
Instructions
Drain the water and boil soaked chana daal with milk in a cooker. Switch of the flame after 2-3.whistles.
Open the lid of a cooker once completely cooled. If some milk is left , switch on the gas stove again and dry all the remaining milk.
Cool this boiled dal mixture and blend it to a roughly coarse paste.
Heat 1/2 of the ghee in a kadhai add cardamom powder and daal paste. Fry on a medium flame continuously stirring with a spatula until colour of the daal paste changes slightly and nice smell start coming.
Now at this stage add sugar, mawa (dried whole milk), chopped dry fruits, orange color, the remaining ghee. Stir constantly with a spatula until you see ghee start appearing at the sides of the kadhai and daal paste start accumulating as a ball.
At this stage check the paste by taking little bit between your two fingers, if it does not stick then your daal paste is ready to set .
Grease one round baking dish. Transfer the cooked daal paste and level it with a spatula.
Spread some dry fruits on the top and press them down with your fingers.
Keep this chana daal cake in the refrigerator for atleast 1/2 an hour then unmold by loosening the sides with the help of a knife.
Cut the cake into pieces and serve chilled.
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Drain the water and boil soaked chana daal with milk in a cooker. Switch of the flame after 2-3.whistles.
Open the lid of a cooker once completely cooled. If some milk is left , switch on the gas stove again and dry all the remaining milk.
Cool this boiled dal mixture and blend it to a roughly coarse paste.
Heat 1/2 of the ghee in a kadhai add cardamom powder and daal paste. Fry on a medium flame continuously stirring with a spatula until colour of the daal paste changes slightly and nice smell start coming.
Now at this stage add sugar, mawa (dried whole milk), chopped dry fruits, orange color, the remaining ghee. Stir constantly with a spatula until you see ghee start appearing at the sides of the kadhai and daal paste start accumulating as a ball.
At this stage check the paste by taking little bit between your two fingers, if it does not stick then your daal paste is ready to set .
Grease one round baking dish. Transfer the cooked daal paste and level it with a spatula.
Spread some dry fruits on the top and press them down with your fingers.
Keep this chana daal cake in the refrigerator for atleast 1/2 an hour then unmold by loosening the sides with the help of a knife.
Cut the cake into pieces and serve chilled.
INGREDIENTS
SERVING: 5
Chana daal - 11/2 cup (Soaked overnight or 4-5 hours)
Sugar - 1 1/4 cup
Ghee - 3/4 cup
Cardamom Powder - 1/2teaspoon
Milk - 1 Cup
Dry whole milk ( mawa/ khoya ) - 1/4 cup
Orange colour - 1 teaspoon or as per requirement
Dry fruits - cashew, almonds and white sesame seeds
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