Chana dal kapa or Chana dal burfi or Doce is a special dish that I learnt from my mother-in-law. She had been making it since ages during festivals. This year I thought of learning it from her and also decided to share with you all. The 2 major festivals in India – Diwali and Dhanteras are approaching and this is the right time to make these chana dal kapa. You can even make these and store in air-tight containers for “bhau bheej” which is another festival that we celebrate during Diwali and serve to your loving brother during his Pooja.
Making these chana dal burfi is very easy. I have made them without adding milk or milkmaid or khoya. The main ingredients are chana dal/gram dal, sugar and grated coconut. Cardamom powder is added for flavor and to make it fragrant. Ghee is added for slight glare. Just remember to make these on low flame to keep on stirring continuously.
I have added 2 cups sugar for 1 cup chana dal. You can reduce the quantity and add 1 and ½ cups sugar to make the chana dal kappa bit soft. You can apply silver varkh or silver foil before serving. You can also try this Bombay halwa or crispy rice flour chakri or muruku. You can also try this mangane recipe made with chana dal. Check out top 5 recipes to make for Ganesh Chaturthi.
Chana Dal Kapa | Chana Dal Burfi
- 1 cup Chana dal / gram dal
- 2 cups sugar
- 8 cardamom pods peeled and crushed
- 1/2 cup freshly grated coconut
- 1 tablespoon ghee
- Soak chana dal in water for 30 minutes.
- Pressure cook for 2 whistles by adding water. The water level should be 4 fingers above the level of added grams or chana.
- After pressure cooking separate water and chana by straining. Let the chana dal cool down.
- After cooling, add chana dal to mixer and grind. If it becomes dry, add little water which was retained from pressure cooker. Keep it aside.
- Add grated coconut in mixer and dry grind to make powder.
- In a mixing bowl, add ground dal, grated coconut powder and sugar. Mix well.
- Take a non-stick pan or kadai, and add the dal, coconut and sugar mixture. On low flame keep on stirring till dry. The sides will start drying.
- To check if it’s done, drop a teaspoon on a plate and check if it rolls. If it rolls easily and does not stick to fingers, then it is ready. Else continue stirring further.
- Add cardamom and ghee and mix well.
- Take a flat plate and greese it with ghee and spread the mixture on it. Place a butter paper over the dal in plate and flatten using a rolling pin.
- Let it cool a bit, cut it into diamonds or any shape that you desire.