HOTCHULHA

When I was a kid, my elder brother was serving in Indian Air Force.

He used to come home once a year. While going back, my mom used to make this Chandal Halwa as a care pack.

In those days, it used to stay fresh for 2 weeks as long as you don’t use a wet spoon. 

Ingredients:

• Chanadal – 1 Cup
• Gud (Jaggery) – 2 Cups
• Elachi – 1/4 Teaspoon
• Poppy Seeds – 1 Tablespoon
• Dry Coconut – 1/4 Cup – Shredded
• Cashews – 1/4 Cup
• Raisins – 1/4 Cup
• Ghee – 4 Tablespoon
• Cinnamon stick – 1 inch
• Cloves – 2

Method:

1. Put Chanadal in pressure cooker and put 2 cups of water and cook it for 5 whistles.
2. Once the pressure is off, drain any water left from the cooked chana and mash it with spatula and put this pot on stove again and add the gud and let it melt and cook this till everything comes together and keep it aside.
3. Take a small pan and dry roast the poppy seeds, coconut individually. Add Ghee, put cinnamon Stick, clove, cashew, raisins and fry them and put all this in the Chanadal mix.
4. Finally add Elachi powder and mix it well.