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.