Gur Chana
Boiled brown chickpeas tossed in melted jaggery and a touch of ghee — a warming Lohri and winter-evening snack distributed among family and neighbours.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Pressure cooker or pot
- •Pan
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 3 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 6 g
- calories
- 160 kcal
Instructions
- 1
Pressure cook the soaked chickpeas with water and a pinch of salt for about 20 minutes until fully tender.
- 2
Drain any extra water from the chickpeas. Set them aside.
- 3
Heat ghee (clarified butter) in a pan. Add fennel seeds and let them sizzle briefly.
- 4
Add the grated jaggery and a tablespoon of water. Melt it into a syrup over low heat.
- 5
Add the boiled chickpeas to the melted jaggery. Toss well until evenly coated.
- 6
Cook for 3-4 minutes until the jaggery thickens and clings to the chickpeas. Stir in cardamom powder and serve warm.
Chef's tips
Keep the heat low so the jaggery melts smoothly without hardening too fast. Serve warm for the best texture, as it firms up when cool.
Ingredient substitutions
- whole brown chickpeas → white chickpeas (kabuli chana)
Storage
Keeps for a day at room temperature; refrigerate beyond that.
Reheating
Warm gently in a pan before serving.
Common mistakes to avoid
- •Cooking the jaggery for too long so it turns hard before adding the chickpeas
- •Undercooking the chickpeas so they stay tough inside
Serving suggestions
Cooked Gur Chana?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Haryana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
