Chana Dal Halwa / Chana Dal Burfi

This is my first post for the very popular n successful event, SNC / South Vs North Challenge a brainchild of my sweet sis Divya. I know am too late to join her event but its better to late than never.
So from this month am also one of the member of Southern Team. Thank u dear for accepting my request. If u wish to participate or to know more about the event plz click here.
For this month's Challenge the Northen Team member, Kirti challenged us with the traditional Mughalai sweet- Chana Dal Halwa/Burfi. This is entirely different from south indian traditional kadala paruppu poornam. This halwa is made using milk, ghee n sugar so rich, delicious n healthy too. As it contains dal n milk its protein rich dessert and good for kids. My kids loved this sweet to the core. The recipe as follows...

Ingredients

1. Chana Dal / Kadala Paruppu     1 cup
2. Milk           2 cups
3. Ghee/Clarified Butter     1/2 cup + 2 tsp
4. Sugar      3/4 cup
5. Cardamom Powder     1/4 tsp
6. Nuts        1-2 tbsp chopped or as needed.

Method

• Wash and soak Chana dal for 3-4 hours, then pressure cook it with 2 cups of water for 2-3 whistles.

• Once done allow the pressure to cool down, open the lid and drain excess water and mash it to a grainy coarse paste using spatula/spoon. (i did using maththu)

• Now heat ghee in a kadai, add the chana paste and cook in medium heat, keep stirring and cook for 12-15 minutes or until the raw smell leaves.

• After that, add 1/2-3/4 cup milk and stir well and cook halwa in medium heat, once the milk get abosrbed by the dal, again add 1/2-3/4 cup milk, pinch of food color if u want, then keep stirring until it get absorbed and repeat the same untill all milk used and the halwa turns thick and start rolling.
• Now add sugar and and combine well and stir halwa for 5-7 minutes or until the sugar melts and raw smell leaves.

• Lastly add cardamom powder and nuts, stir well and switch off the stove.
• If u want to cut/slice into burfis, grease a plate with generous ghee and trasnfer the hot halwa to the plate and allow to cool down completely, then slice and enjoy.
• This tastes great when its chilled, i love it that way :)

This is off to SNC Event n Priya's Cooking with Seeds - Dal event.

Notes:

I measured everything using 160 ml cup.
I used low fat milk and also added a pinch of yellow food color, but its optional.
Cook the entire process in medium heat flame, using non stick pan/kadai or heavy bottomed kadai prevent sticking/burnt in the bottom.
Constant stirring is must, dont leavd the pan jnattended.