Chana Kesri

Kesri Chana Sheera (Saffron Chickpea Dessert)
Kesri Chana Sheera (Saffron Chickpea Dessert)
  • Prep Time 20 min
  • Cook Time 45 min
  • Servings 4 People
Ingredients
  • 1 1 cup Chana Dal (Split Chickpeas)
  • 2 3/4 cup (or to taste) Granulated Sugar
  • 3 1/2 cup Ghee (Clarified Butter)
  • 4 1/2 cup + 2 tbsp (for saffron) Full-Fat Milk
  • 5 1/4 teaspoon Saffron Strands
  • 6 1/2 teaspoon Green Cardamom Powder
  • 7 1 tablespoon (for garnish) Almonds, blanched and chopped
  • 8 1 tablespoon (for garnish) Pistachios, chopped
  • 9 As needed (for soaking and grinding) Water
Instructions
  • 1 Rinse the chana dal thoroughly and soak it in plenty of water for 4-6 hours, or preferably overnight.
  • 2 Drain the soaked chana dal and rinse again. Transfer it to a pressure cooker with 1/2 cup of fresh milk and just enough water to barely cover the dal (about 1/4 cup extra). Pressure cook for 3-4 whistles on medium heat, then let the pressure release naturally. The dal should be very soft and easily mashable.
  • 3 Once the dal is cooked and cooled slightly, drain any excess liquid if present (though there shouldn't be much if cooked correctly). Blend the cooked chana dal into a smooth paste using a food processor or mixer grinder, adding a tablespoon or two of water only if absolutely necessary to achieve a smooth consistency.
  • 4 In a small bowl, warm 2 tablespoons of milk slightly and add the saffron strands. Let them steep for at least 10-15 minutes to release their color and aroma.
  • 5 Heat the ghee in a heavy-bottomed non-stick pan or kadai over medium-low heat. Add the ground chana dal paste.
  • 6 Sauté the chana dal paste continuously, stirring frequently, for about 15-20 minutes. The paste will gradually dry out, become fragrant, turn a light golden color, and start to look grainy and separate from the ghee. This step is crucial for the texture and taste of the sheera.
  • 7 Add the granulated sugar and the saffron-infused milk to the pan. Mix well, stirring continuously. The sugar will melt and make the mixture liquidy again.
  • 8 Continue cooking on medium-low heat, stirring constantly, until the sugar syrup is absorbed, the mixture thickens considerably, and starts leaving the sides of the pan. This will take another 8-12 minutes.
  • 9 Stir in the green cardamom powder and half of the chopped almonds and pistachios.
  • 10 Remove from heat and transfer the Kesri Chana Sheera to a serving dish. Garnish with the remaining chopped almonds and pistachios. Serve warm or at room temperature as a rich dessert.
Chana Kesri Salad (Healthy Snack)
Chana Kesri Salad (Healthy Snack)
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup boiled chana kesri (soaked & pressure cooked)
  • 1 small onion (finely chopped)
  • 1 small tomato (finely chopped)
  • 1 green chili (finely chopped)
  • 1 tsp lemon juice
  • ½ tsp chaat masala
  • Salt to taste
  • Fresh coriander leaves
Instructions
  • 1 In a bowl, combine boiled chana kesri, onion, tomato, and green chili.
  • 2 Add lemon juice, chaat masala, and salt; mix gently.
  • 3 Garnish with fresh coriander leaves.
  • 4 Serve immediately as a healthy snack or side dish.

Quick and nutritious, perfect for any time of day.

Chana Kesri Savory Curry
Chana Kesri Savory Curry
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup chana kesri (soaked 2–3 hours)
  • 1 medium onion (chopped)
  • 2 medium tomatoes (chopped)
  • 1–2 green chilies (slit)
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 2 tbsp oil
  • Salt to taste
  • Fresh coriander for garnish
Instructions
  • 1 Pressure cook soaked chana kesri with water, turmeric, and salt (2–3 whistles).
  • 2 Heat oil, add cumin seeds, and sauté till aromatic.
  • 3 Add onions and sauté till golden. Add ginger-garlic paste and green chilies.
  • 4 Add tomatoes and dry spices; cook until oil separates.
  • 5 Add cooked chana kesri and simmer 8–10 minutes.
  • 6 Garnish with coriander leaves and serve hot.

Delicious protein-rich curry best enjoyed with rice or roti.

Chana Kesri Halwa (Sweet Delight)
Chana Kesri Halwa (Sweet Delight)
  • Prep Time 15 min
  • Cook Time 30 min
  • Servings 4 People
Ingredients
  • 1 cup chana kesri (split chickpeas, soaked 1–2 hours)
  • ¾ cup sugar (adjust to taste)
  • ¾ cup ghee
  • 2 cups milk
  • ½ tsp cardamom powder
  • 8–10 cashews
  • 8–10 almonds (sliced)
  • A few saffron strands (optional)
Instructions
  • 1 Heat ghee in a pan and roast the soaked chana kesri until golden and aromatic.
  • 2 In another pan, warm milk, sugar, and saffron; dissolve sugar completely.
  • 3 Slowly add the milk mixture to roasted chana kesri, stirring continuously.
  • 4 Cook until ghee separates and the halwa thickens.
  • 5 Add cardamom powder and nuts, mix well.
  • 6 Serve warm.

Rich, aromatic halwa — a festive favorite.

Disclaimer: The recipes shared on this page are for informational and educational purposes only. Results may vary depending on ingredients, cooking methods, and individual skills. We do not guarantee any specific outcome. Please use your own discretion while preparing food and check for allergies or dietary restrictions before consumption.

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