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Halwa Puri
5 from 279 votes

Halwa Puri

Halwa Puri pairs sweet semolina halwa flavored with butter, nuts, and optional cardamom alongside puffed, fried bread called puri. The halwa is cooked slowly to a creamy texture, while the puri is soft and flaky. This traditional combination results in a comforting breakfast or festive meal offering contrasting textures and rich, sweet and savory flavors.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 719 kcal
Course: Brunch
Cuisine: Pakistani

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Then add in the sugar, stir and cook until it melts.
  4. Next, put the chopped nuts, stir well. 
  5. 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.
  6. You can then stir the ghee in while the Halwa is still piping hot if using.
To make Puri:
  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 719

% 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.