Halwa Puri is a comfortable, hearty breakfast popular in North India. It combines a sweet Semolina pudding (halwa) with crispy deep-fried flatbreads (puri) for taste and texture. Make it for festivals and Raksha Bandhan.
Ingredients:
For the Halwa:
- 1 cup of Semolina (Suji/Rava)
- 1/2 cup ghee or clear butter
- 3/4 cup granulated sugar
- 2 cups of water (or 1.5 cups of water + 1/2 cup milk )
- 1 Tablespoon green cardamom powder
- 2 tablespoons chopped nuts and pistachio
For Puri:
- 2 cups whole wheat flour (Atta)
- 1 cup of oil or ghee
- 1/2 teaspoon salt
- 3/4 cups of warm water (approx)
Method:
Make the Halwa:
- Heat the ghee in a heavy bottomed pan on medium heat. Add Semolina and roast for aromatic and light blonde (about 3-4 minutes), stirring constantly,.
- In the meantime, in a separate pot, bring water (and milk, if used), sugar and cardamom powder in a gentle boil.3. Pour hot sugar syrup into the roasted Semolina.
- Keep the flame on low heat and keep stirring, until the mixture thickens and the ghee begins to separate for about 5–7 minutes.
- Add in almonds, transfer to a serving bowl and keep warm.
Prepare Puris:
- In a mixing bowl, combine flour and salt. Rub 2 tablespoons oil or ghee in the mixture .
- Slowly add warm water, make firm but soft dough. Cover with a damp cloth and let it rest for 20 minutes.
- Divide the dough into 8-10 equal balls. On a little flat surface, roll each ball into a 4 inch circle.
- Heat oil in a frying pan on medium heat.
- Fry the puris until both sides are golden brown . Drain on a paper towel.
Variations and Tips:
- For extra aroma, stir 5-6 saffron strands in halva syrup before pouring over Semolina.
- Replace half water with coconut milk for a tropical turn.
- Relaxing the whole dough helps them to puff evenly.
- Maintain the heat of oil at medium heat - very low absorbs oil, very hot makes brown before puffing.
Serving Instructions:
Serve hot halwa with freshly fried puris. For a heartfelt meal, serve with spicy tea or curry on the side.
