Halwa Puri Recipe:
Easy Halwa Puri Recipe:
Halwa Puri, a popular dish in South Asian cuisine, combines the richness of halwa with the lightness of puris, creating a delightful breakfast or brunch experience. To prepare this dish, you'll need a handful of staple ingredients: semolina (suji), sugar, ghee, cardamom, almonds, pistachios, flour, salt, and oil.
Start by making the easy halwa: roast semolina in ghee until golden brown, then add sugar, water, and cardamom to create a thick, aromatic mixture. Garnish with chopped almonds and pistachios for added flavor and texture.
For the puris, combine flour, salt, and water to form a smooth dough. Roll out portions into thin rounds and fry until they puff up and turn golden brown.
To serve, plate the warm halwa alongside the crispy puris. The contrast of textures and flavors is what makes this dish so irresistible. Homemade halwa puri brings families together, offering a comforting and indulgent start to the day.
Whether enjoyed on special occasions or as a weekend treat, halwa puri is a beloved dish that captures the essence of traditional South Asian cuisine.
How To Make Halwa Puri Recipe:
Here's a simple recipe for Halwa Puri:
Ingredients:
- **For Halwa:**
- Semolina (Sooji/Rava): 1 cup
- Sugar: 1 cup
- Ghee (clarified butter): 1/2 cup
- Water: 2 cups
- Cardamom powder: 1/2 teaspoon
- Saffron strands (optional): a few
- Nuts (almonds, cashews, pistachios): chopped, for garnish
- **For Puri:**
- Whole wheat flour (atta): 2 cups
- Water: as needed
- Salt: a pinch
- Oil: for frying
Instructions:
**For Halwa:**
1. Heat ghee in a pan and add semolina. Roast it on low flame until it turns golden brown and aromatic.
2. In another pan, heat water and add sugar. Stir until sugar dissolves completely.
3. Add the sugar syrup to the roasted semolina slowly, stirring continuously to avoid lumps.
4. Add cardamom powder and saffron strands. Cook until the mixture thickens and the ghee separates.
5. Garnish with chopped nuts and set aside.
**For Puri:**
1. In a mixing bowl, combine whole wheat flour, salt, and enough water to make a smooth dough. Let it rest for 15-20 minutes.
2. Divide the dough into small balls and roll each ball into a small disc (puri) using a rolling pin.
3. Heat oil in a deep frying pan. Once hot, fry the puris one by one until they puff up and turn golden brown on both sides.
4. Remove the puris from the oil and drain excess oil on paper towels.
Serve the hot halwa and puris together for a delicious breakfast or snack!
