Boot er Dal er Norom Halwa (Boot Dal Halwa-soft version)

Boot er Dal er Norom Halwa (Boot Dal Halwa-soft version)


1 person made this

About this recipe: This is a different form of halwa that is not served as thick and cut into diamond shaped barfis. Rather, the halwa is fluid but has a consistent texture that is not semi-thick, I would say. It tastes great with rice tortilla or chal er roti. It is made on the auspicious night of Shab-e-barat.

nadira_begum Dhaka, Bangladesh


  • 1 kg of milk (1 liter)
  • 500 g of boot dal
  • 1 cup of ghee
  • 4-5 cardamoms, cinnamon sticks and cloves
  • 1 kg of sugar
  • 1 tablespoon of pistachio nuts, sliced
  • 1 tablespoon of raisins


  1. Heat the milk so that it thickens down to half its volume and weight (approximately 500 g). This is will take a while, and you must stir steady and continuously.
  2. Boil the boot dal. Strain the water out.
  3. Grind the bood dal in a sheel pata or mortar pestel so that it becomes a soft paste.
  4. Mix in ghee, cardamoms, cinnamon sticks, cloves, sugar and the thickened milk with a spoon or hand.
  5. Heat a saucepan and add this mixture.
  6. Cook for 30 minutes on high heat while stirring continuously.
  7. Cook for another 2-3 hours on low heat, while stirring continuously.
  8. Pour the mixture on a serving dish and sprinkle the pistachio nuts and raisins.
  9. Serve with rice tortillas or parathas.

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