Dal sweet is fudge made with lentils and sugar cooked low and slow until it's a thick paste. Then cool and cut into squares. Traditional dal sweet is a must-have Christmas treat on every cusvar. You can add coconut, nuts and for other things to create your own variations
If you love lentils then this is probably one of your favorite East Indian Christmas sweets. Mom made it every year and sometimes twice in different colors. You can make it with or without coconut to enhance the taste of the lentils. Today, I make it without coconut.
Ingredients and substitutes
- Dal - traditionally split chickpeas or channa dal is used for this recipe. It is important to soak it long and cook it until it is a soft texture. Otherwise, the paste will be grainy, and not smooth.
- Sugar - Use fine-grain white sugar to ensure it dissolves easily without burning on the bottom
- Nuts - My mom always used ground cashew nuts but you can also use ground almonds. It is important that you grind it fine so it blends into the fudge otherwise it will make a grainy fudge.
- Ghee - I used ghee for flavor and consistency. You can also use white butter.
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Equipment /Tools
- Skillet
- Wooden spoon
- Spatula
- Cutting Board
Ingredients
- 250 grams (1½ cups) Split chickpeas, chana dal Soaked at least 2 hour preferably overnight
- 750 grams (4 cups) Sugar white granulated
- 250 grams (2 cups) Ground almond or cashew nuts finely ground in blender
- 30 ml (3 tablespoon) Rose water
- 2 tablespoon Ghee
Instructions
- Prep - Grease a 9 x 9-inch square baking pan with butter - set aside
- Dal - In a large saucepan over medium heat add the soaked and drained split chickpeas or channa dal and bring to a boil. Continue to simmer until tender enough to mash with your fingers. Put the dal in a food processor and blend until smoothPro tip - if the dal is not cooked until soft you will have a grainy not paste consistency so cook until soft.250 grams Split chickpeas, chana dal
- Combine - In a heavy bottom pan over medium heat add the lentil paste, sugar, rosewater, and ground nuts.750 grams Sugar, 250 grams Ground almond or cashew nuts, 30 ml Rose water
- Cook - Stir on medium heat until all the sugar has dissolved. Then, reduce the heat to low and continue to cook until the mixture becomes thick and starts to leave the sides of the pan. Add the ghee and cook a minute more.Pro tip - if you take ½ teaspoon out on a plate and let it cool for a minute you should be able to make a small ball2 tablespoon Ghee
- Pan - Pour the mixture into the prepared greased baking pan - let cool for 5 minutes.
- Cut - While still warm cut into diamond shapes. Let cool completely before you transfer to an airtight containerPro tip - cut the fudge while still warm otherwise it will start to crack.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Loveit
Just in time for Diwali! Thanks for the recipe You Marathi?
Veena Azmanov
Happy Diwali. I am East-indian from Bombay, Santacruz. Thanks
WesleyAnne
Hi Veena, which type of dal to use for dal sweet? I'm from Bandra and Andheri originally, now live in Canada ...love your blog!!
Veena Azmanov
Wesley, split chickpeas, channa dal. Thanks
Gregory Halye
Hello. I am half Korean, and Diabetic.
I wish to ask if other sagar substitutes could be used for this kind of lentil paste making. I wish to try to use a sweet lentil paste as the lentils are better for me as a diabetic, plus add good protein and fiber. My hope is to then use this sweet lentil paste as the filler for making sweet mochi.
Do you have any advice for me about my planned recipe?
Veena Azmanov
Sorry, Gregory, no I don't know how to make a sweet lentil paste.