Halwa Poori Chana | अष्टमी व नवमी पर बनाएं सूजी हलवा काला चना का प्रसाद | Navratri 2023 Special

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 725.5K views Oct 23, 2020

Suji Halwa, Atta Puri & Kala Chana is prepared by some households on ashtami & some make it on navmi. Halwa Poori Chana is a prasad that is offered to the gods & then eaten marking the opening of the navratri fast. There are different ways to make ashtami special prasad at home, my recipe is what my grandmother used to cook before puja. As kids, each year we would sit around our mandir at home and served halva poori kala chana and all my sisters were treated specially for this day. They were called kanjak and all the kanjaks would eat first and then the lonkra (boys).

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Chana

Kala Chana (boiled) – 2cups
Oil – 3 tbsp
Cumin seeds – 1 tsp
Green chilli – 1no
Ginger chopped – 2tsp
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 1 tbsp
Salt
Ghee – 1 tbsp

For poori

Wheat flour – 2 cups
Salt – ½ tsp
Water – as required
Oil – 1 tbsp
Suji Halwa

For Syrup

Water – 3cups
Sugar – ¾ cup
Cardamom powder – ½ tsp

For Halwa

Ghee – ⅔ cup
Suji (semolina) – 1cup
Dry fruits chopped – handful

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Halwa Poori Chana?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.