Badam Halwa with Rentio Toor Dal Twist

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Rentio-Toor Dal Halwa

A big shout out to all Rentio Toor Dal lovers, here is another recipe to impress your loved ones in the upcoming festive season. If you love Badam Halwa & Puran Poli individually then you’ll surely love this recipe which brilliantly fuses two flavors.

Not be mentioned that sheera or sooji halwa is a go-to sweet dish in any Indian house and to make your family feel even excited for dessert, Toor Dal Badam Halwa is a must-try. Gym freaks can also try this recipe as it is healthy and nutritious besides being lip-smacking one!

Related Read: Choco Punch Cookies

Before you check out the recipe, let us make you know that this is not a traditional Badam Halwa with dollops of ghee. So, if you prefer the authentic taste, you may add more ghee as per your preference.

Toor Dal Badam Halwa Fusion Recipe


  • 1 Cup Rentio Tuwar Dal (Soaked overnight or for 3 hours minimum)
  • 1 Cup Almonds (soaked and peeled) or Almond Paste
  • 1 Cup Sugar (or as per taste)
  • ½ Cup Milk
  • 3 Tbsp Ghee
  • 2 Cups Water
  • A pinch of saffron soaked in 2 Tbsp warm milk
  • 1 Tsp Cardamom Powder (optional)
  • Silvered Almond Slices (for Garnishing)

Chef’s Tip: Use sun-dried roses along with chopped pistachios for better garnishing and present the dessert in a vintage dish for 10/10 impression


  • Start with soaking almonds. You’ll have to boil a cup of water, take it off the stove and add a cup of almonds to it. Allow it to be soaked for an hour. Once cooled, remove almond skin.
  • Grind the almonds into a blender with 4 tbsp milk to form a smooth paste.
  • Cook the overnight soaked tuvar dal (or soaked for at least 2 to 3 hours) with 3 to 4 whistles until it is nicely cooked. Once cooked, remove excess water and blend dal in a mixer to form a smooth paste.
  • Heat a saucepan and add 1 cup of sugar to melt. Bring the syrup to boil and as it starts getting thick, add almond paste and keep stirring the mixture so that no lumps are formed.
  • Next, add blended dal and milk to the pan and keep stirring until it blends well with the pan contents. Now add ghee over the mixture and keep stirring until the mixture stars appearing glazy.
  • Once the consistency of the mixture gets as thicker as pancake batter, add soaked saffron to it. You may add 1 tsp of cardamom powder if you like it. As the mixture starts leaving the corners, take it off the stove.
  • Transfer it to your serving plate and garnish it well with dried roses, slivered almonds, and pistachios. That’s all.

Chef’s Tip: Serve the Toor Dal Badam Halwa hot as when it gets cooled, the taste will not be as delightful.

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