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

    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.


    Dhaka, Bangladesh
    1 person made this


    • 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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