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Chana Dal Karachi Halwa Samosa

 This one is a Holi special. 

For Karachi Halwa: 

Chop a handful of almonds, cashews and pistachios and mix with some melon seeds. Heat a tbsp ghee in a pan,  toast the nuts lightly and set aside. 

In a bowl, mix 1 cup cornstarch with 11/3 cups water. 

Heat 2 cups sugar and 2 cups water in a pan and heat until the sugar melts. Add crushed cardamom and few drops of red+yellow food color. Add cornstarch slurry to the sugar syrup and cook until it comes together. Add 6 tsp ghee slowly, mix and cook for a few more minutes. Add nuts and transfer to an 8X8 pan, lined with parchment paper. Cool for a couple of hours, chop into bite sized pieces and serve. 

https://youtu.be/JTow_deXEqo

For Daal filling:

Soak 1 cup Chana daal for 4-6 hours. Wash. Add 1 cup water, salt and turmeric and cook until the daal is soft and no more water remains. Initially I cooked without covering, removed foam, and then later on I covered it for a bit. The daal should have a bite. Once it cools, add red chilli powder, dhania powder, and amchur and set aside. 

For making the samosa, fill the pastry of your choice with daal and small pieces of halwa - this is definitely a Sindhi thing, I think. Fry and serve hot. 





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