Steps to make Pakistani style Halwa Puri recipe

 

In the Indian subcontinent, Halwa Puri is a common breakfast dish, particularly in Pakistan and North India. There are two main parts to it: Puri and Halwa. Semolina (suji), ghee (clarified butter), sugar, and water are the ingredients that go into making halwa, a sweet, dense, and sticky dessert. 

It may also contain cardamom powder for flavoring and nuts like cashews, pistachios, and almonds. Halwa Puri is a popular weekend breakfast or brunch dish that is frequently served at family get-togethers, religious events, and festivals. It's a filling meal that gives you energy and nutrients for the next day.

Here is a recipe for mouthwatering Halwa Puri:

Halwa Ingredients:

• 1 cup semolina
• 1 cup sugar
• 1 cup ghee, or clarified butter
• 3 cups water
• 1/4 cup milk
• 1/4 cup chopped almonds
• 1/4 cup raisins 
• 1/4 teaspoon cardamom powder

Puri Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup water (or more if necessary)
• Oil for frying 

Halwa instructions:

1. In a pan, heat the ghee and add the semolina. Fry the semolina until it becomes golden brown over low heat.
2. Add the sugar and water to a separate pot and bring them to a boil.
3. Mix the semolina into the boiling water slowly and thoroughly. The mixture will bubble and splatter, so be careful.
4. Stir in the milk, raisins, cardamom powder, and chopped almonds until the halwa thickens.
5. Halwa should be cooked for 5-7 minutes to achieve the desired consistency. Put it away.

Puri's instructions:

1. Add the flour, salt, and water to a mixing bowl. Make the dough smooth and elastic by kneading it.
2. Place a damp cloth over the dough and let it rest for at least 30 minutes.
3. In a frying pan, heat the oil.
4. Roll the dough into thin circles and divide it into small balls.
5. Fry the puri in hot oil until they get golden brown and puff up.

Different Types:

There are also several types of Halwa Puri available, and below are some of the most popular ones with their details:

Sooji Halwa Puri: Semolina, ghee, sugar, and milk are used to make this kind of Halwa Puri. To make a halwa that is both sweet and creamy, the semolina is roasted in ghee until it turns a light brown. All-purpose flour, salt, and water are used to make the Puri, which is then deep-fried until it puffs up.

Aloo Halwa Puri: Boiling potatoes, sugar, ghee, and semolina are used to make this Halwa Puri. To create a savory and sweet Halwa, the potatoes are mashed and combined with semolina, sugar, and ghee. All-purpose flour, salt, and water are used to make the Puri, which is then deep-fried until it puffs up.

Chana Daal Halwa Puri: Split Bengal gram, sugar, ghee, and cardamom powder are used to make this Halwa Puri. To make a delicious halwa, the chana daal is cooked until it becomes soft, then it is combined with sugar, ghee, and cardamom powder. All-purpose flour, salt, and water are used to make the Puri, which is then deep-fried until it puffs up.

Gajar Halwa Puri: Grated carrots, milk, sugar, cardamom powder, and milk make up this kind of Halwa Puri. To make a savory and sweet Halwa, the carrots are cooked until soft and combined with milk, sugar, cardamom powder, and ghee. All-purpose flour, salt, and water are used to make the Puri, which is then deep-fried until it puffs up.

Badam Halwa Puri: Ghee, sugar, cardamom powder, and ground almonds make up this Halwa Puri. A rich and flavorful Halwa is made by grinding the almonds into a fine powder and combining them with ghee, sugar, and cardamom powder. All-purpose flour, salt, and water are used to make the Puri, which is then deep-fried until it puffs up.

The flavor and texture of each Halwa Puri are distinctive, but they all make for a delicious and filling breakfast dish.