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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- Wooden spoon
- Cutting Board
- 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 tbsp) Rose water
- 2 tbsp Ghee
- 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 1/2 tsp out on a plate and let it cool for a minute you should be able to make a small ball2 tbsp 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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