Halwa Puri
User Reviews
5
Halwa Puri
Description
Halwa Puri consists of two components: a sweet halwa made from semolina, sugar, butter, milk, and chopped nuts, and puri, a deep-fried bread made from dough of atta flour, water, and oil. The halwa is prepared by dry-roasting semolina until aromatic, adding butter and sugar, nuts, and slowly stirring in milk until thick and creamy. Optionally, green cardamom seeds or ghee may be added for traditional flavor and richness.
The puri is formed from a smooth dough rolled and fried until it puffs into light, golden rounds with a slightly crispy exterior and soft interior.
Together, the sweet and buttery halwa and the airy puri offer a balanced meal often enjoyed at breakfast or special occasions. Traditional nuts include almonds and pistachios, which contribute texture and flavor.
Crushing cardamom seeds before adding them intensifies the aroma, and whole cardamoms can be used if preferred for subtle flavor.
Ingredients
For the halwa:
- 1 cup semolina coarse
- ½ cup sugar
- 2 ⅓ ticks butter salted
- 2.5 cups whole milk
- mixed nuts chopped. (see the note, a handful
- 3-4 green cardamom optional
- 1-2 tablespoons ghee optional.
For the puri:
- 1- cup Atta flour chapati flour.
- ½ cup water 1 tbsp
- ½ teaspoon cooking oil plus extra for greasing
- cooking oil for frying
Instructions
To make Halwa:
- Put the semolina on a cooking pan, and dry-fry at moderate-high heat. Take care and keep stirring to ensure the semolina is evenly cooked.
- When the semolina releases an aroma and turns in a slightly darker colour, put the butter in. Mix well until all the butter melts. You will see the semolina soaked in melted butter. It’s okay. You can put the green cardamom seeds at this point if using.
- Then add in the sugar, stir and cook until it melts.
- Next, put the chopped nuts, stir well.
- Lastly, pour the milk in slowly as you stir it carefully. The mixture will be very wet. Don’t worry. Just keep mixing and cooking until the liquid all disappears.
- You can then stir the ghee in while the Halwa is still piping hot if using.
To make Puri:
- Put the flour in a mixing bowl. Make a well in a centre, then pour the water and oil in. Using your hand, mix it and knead lightly, until you get a smooth and pliable dough. When you finish kneading, roll and shape the dough into a ball and grease its surface with a little oil. Leave it to rest in the mixing bowl and cover it with a tea towel for about 20-30 minutes.
- When you are ready to cook the Puri, divide and shape the dough into six equal-sized small balls. Then roll them into a circular shape about 12-15 cm in diameter with around 2 mm thickness. You can use a little flour for dusting to make the rolling easy. But take care not to use too much as the flour dust can cause the oil cloudy.
- Heat the oil in a large frying pan or a wok at moderate-high heat. Test the oil temperature by frying a little piece of dough. If it’s frying right away, your oil is ready.
- Once the oil is hot and ready, carefully slide the rolled dough into the oil. Using a slotted turner, try to keep pouring the oil over the surface of the dough. And gently press into the oil, the part of the flatbread that has not puffed up.
- Your Puri is ready when it turns light golden.
Notes
- Almonds and pistachios are the traditional choice of nuts to complement the halwa's sweetness and texture.
- For authentic aroma, crush green cardamom seeds before adding; whole cardamoms can be used for milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 719 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 719kcal | 36% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 49g | 75% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 345mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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