Sunday, December 23, 2012

Halwa Poori

  Halwa poori is a very popular North Indian breakfast. Recently we found a good Pakistani restaurant in this neighborhood that serves poori halwa on weekend mornings and so my desire to experiment this at home was revived. My family loved this refreshing combination even though they are used to poori bhaaji or chole poori


3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
oil for deep frying
salt as required

To prepare Halwa:

1 cup of rava (Semolina)
3 cups of water
1 cup of sugar
handful of cashew nuts
few raisins
1/4 cup of ghee (clarified butter)
1/2 tsp of cardamom powder 


1.Mix the wheat flour, salt , 1 tbsp of oil and add water. Knead well enough to make a dough. Keep aside for 20 minutes.
2. Make golf-ball sized balls out of the dough. Roll it out.
3.Heat oil in the kadai, fry the rolled dough on both sides. Press gently with flat ladle on one side so that poori starts to fluff. Turn to the other side till it golden brown. Hot and fluffy pooris are ready
4.Add a tbsp of ghee to heavy bottomed vessel and add nuts and raisins. Roast them till they turn golden brown. Be cautious with the raisins and remove before it turns dark.

5.Transfer them to a plate and add the rava to the ghee. Roast them slightly till nice aroma comes.
6.Add water to the pan and bring it to boil. Mix sugar and as the sugar dissolves completely add rava and keep stirring so that there is no lumps.They cook very quickly. 
7.Add the ghee and cook in low flame and keep stirring. Transfer the nuts and cardamom powder.  Mix them well. Halwa is ready.
8.Serve poori with halwa.

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