How to Make Perfectly Soft and Fluffy Halwa at Home

 

Halwa puri is a popular Pakistani breakfast dish made with a combination of soft and fluffy halwa (semolina pudding) and crisp, deep-fried puri (flatbread). It is a comforting and satisfying meal that is perfect for any occasion.

Here is a step-by-step guide on how to make halwa puri at home:

For the halwa:

  • 1 cup semolina
  • 1 cup water
  • 2 cups milk
  • 1 cup sugar
  • 1/4 cup ghee or unsalted butter
  • 1/2 teaspoon cardamom powder
  • 1/2 cup chopped nuts (optional)

For the puri:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons ghee or unsalted butter, melted
  • Water, as needed

Instructions:

  1. To make the halwa, heat the ghee or butter in a large saucepan over medium heat. Add the semolina and stir until it is lightly golden brown.

  2. Add the water and milk to the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer until the semolina is fully cooked and the mixture has thickened. This should take about 10-15 minutes.

  3. Add the sugar and cardamom powder to the mixture and stir until the sugar is fully dissolved.

  4. Remove the pan from the heat and stir in the chopped nuts (if using).

  5. To make the puri, combine the flour and salt in a large mixing bowl. Add the melted ghee or butter and mix until the mixture resembles breadcrumbs.

  6. Slowly add water, a little at a time, until a soft dough is formed. The dough should be soft and pliable, but not too sticky.

  7. Knead the dough for 5-10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

  8. Divide the dough into small balls, about the size of a cherry. Roll out each ball into a small circle about 1/4 inch thick.

  9. Heat the oil in a deep fryer or a heavy-bottomed pan over medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

  10. Carefully place a few puri into the hot oil, being careful not to overcrowd the pan. Fry the puri until they are golden brown on both sides, about 1-2 minutes per side.

  11. Remove the fried puri from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

  12. Serve the halwa and puri hot, with a side of chana masala or other side dishes if desired. Enjoy!

 
 
 

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