Chana dal halwa with Jaggerry - Bengal gram dal Halwa with Jaggery - Sweets recipe

I have tried Moong dal halwa (in fact, that is one of my go-to recipe for the festive season). I have seen Chana dal recipe in many blogs. I wanted to try out with Jaggery. It is very simple to make and delicious to eat. I have added coconut; coconut gives a nice flavor to the halwa, so you can try it. You can do it without coconut too. I have added 1/4 cup of jaggery (1 portion of dal: 1/2 portion of jaggery proportion). For me, this proportion is good enough; if you want the halwa to be sweeter, then add one more tablespoon of Jaggery. You can replace Jaggery with white sugar, too. 
Bengal gram dal / Chana dal - 1/2 cup
Jaggery - 1/4 cup 
Ghee - 1/4 cup + 1 teaspoon
Milk  - 1/2 cup (low-fat milk)
Dry coconut / Copra thengai- 1 tablespoon (Optional)
Mixed nuts  - 1 tablespoon (chopped finely. Cashew & almonds)
Cardamom powder - 1/4 teaspoon
Edible Camphor - 1 small (Optional)

Wash and soak chana dal for 3 hours. Drain it well.
Heat one teaspoon of Ghee and fry nuts. Keep it aside
Grind drained dal to coarse mixture. Pulse it to get coarse texture. Don't run the blender/ mixer continuously
Heat 3/4 cup of ghee and add Channa dal. and roast till nice aroma released. Add milk and required water. 
Add Cardamom powder. Mix well. Cook for 3-5 mins at low flame. Once cooked, add jaggery and mix well. 

And add rest of ghee continue to cook till halwa start to leave side. Add Cardamom, Fried nuts, Edible Camphor

Switch it off and enjoy! Great sweet to enjoy during festive times.