How to Make Halwa Puri

Significance of Kanjak
This pujan is performed twice a year on the last day of Navratri, be it Ashtami or Navami. The only reason that Kanjak is performed is children are considered the purest souls as they have no evil emotions inside them. And worshipping 9 girls during this Pujan is like worshipping the nine forms of Goddess Durga.
Date and Timing of Ashatmi-Navami
Kanjak is mostly celebrated on the last day of Navratri i.e., Ashtami or Navami. This year, Ashatmi and Navmi Tithis are falling on the same day 24th October. However, the timings of both of them are different. While Ashtami will be celebrated till 6:58 AM on 24th October, Navami will begin from 6:58 AM and will end at 7:41 AM on 25th October. As most people are celebrating Ashtami and Navami on the same day, we thought of sharing the traditional recipes of Halwa Puri and Chane.

Recipe of Halwa Puri Chana
If you are a true devotee of Goddess Durga, making bhog for her is eternal bliss and will provide you with much peace. If you have kept the fast for the first time and doesn’t know how to make the Bhog, here is the easiest recipe for the same.

Sooji Halwa

Sookhe Kale Chane
Soak about 2 1/2 cup kale chane overnight with some baking soda in it. In the morning, put them in a pressure cooker with enough water and salt, and pressure cook for about 4-5 whistles. Once they are done, let the steam release on its own and prepare the tempering for the same. In a kadhai, heat about 4-5 tablespoons of desi ghee and let it melt. Once done, add 1/2 tsp asafoetida, 1 tbsp cumin seeds and let them temper. Once done, add 1 tsp cumin powder, 1 tbsp amchur, 1 tsp ginger powder, 1 tbsp kasoori methi, 1 1/2 coriander powder and 1 tsp red chilli powder. Cook for 1-2 minutes and then add the cooked chane in it. Mix well so that the spices are mixed all over the chane. Serve hot.

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Do you like Halwa Puri? Are you looking for perfect Halwa Puri Recipe?

You are at the right place. I will share easy Halwa Puri Chanay Recipe with you.

Halwa Puri is traditional Pakistani and Indian breakfast. Puri is roti or bread served with semolina halwa(suji ka halwa). Halwa and puri are served with chanay or cholay. I will share recipe of Halwa Puri Chanay in detail.

Cooking time: 30 minutes

How to make Chanay?( grams/ Chickpeas)

Ingredients:

• 500 grams of chanay
• 2 onions
• 2 tomatoes
• 3 green chilies
• Garlic Chop 1-1 / 2 tsp
• Salt to taste
• 1-1 / 2 teaspoon of coriander powder
• Fenugreek seeds 1/2 teaspoon
• 1 cup of water
• 150 grams of gram paste

Method:

• Take cooking oil in a pan and put onion and fry till it turns light brown.
• Now add garlic paste, ginger paste and cook for two minutes.
• Now add tomatoes, green chilies, cloves, boiled grams(chickpeas) and cook for 5-7 minutes.
• Add water (three cups) and cook for ten minutes.
• Put off the flame, delicious chanay are ready.

How to make a ‘Puri’?

Cooking time: 20 minutes

Ingredients:

• 3 cups of Flour
• 1-1 / 2 cups of water
• 1 liter of cooking oil

Method:

• Take flour in a bowl and mix it with cooking oil (2 tablespoons), water and salt.
• Now knead it and keep it in the fridge for 30 minutes.
• Make rounds (Paeray) of kneaded flour.
• Take a deep frying pan and fry puri‘s in it.
• Fry until light golden color.
• Your delicious puri‘s are ready.

How to make Halwa?

• 250 grams of semolina
• 500 grams of sugar
• 1 liter of water
• Oil 250 grams
• Cardamom 6 pieces
• Food color 1 / teaspoon

Method:

• Take water in a pan and add cardamom and sugar to make syrup.
• Pour ghee in a pan and add semolina and cook on low flame until turns light golden.
• Now put the fried semolina in the prepared syrup and cook till it becomes thick.
• Add and mix the the food color.
• Delicious halwa is ready to eat with puri and chanay.

Navratri Prasad, Ashtami/Navami special Kala Chana, Halwa and Poori Recipe with step by step pictures

Navratri Prasad on the eighth or ninth day (Ashtami or Navami) is specially prepared to conclude the fasting period of Navaratri festivities. This special Prasad is prepared for Kanya Pujan (also known as Kanjak). Kanya Pujan can be done on eight or ninth day of Navratri fasting period and depends on community and individuals, on which day they want to do this or conclude their fasting period. For Kanya Pujan, special Prasad of Sookha Kala Chana, Halwa and Poori are prepared which is believed to be loved by goddess Durga. Traditionally nine girls (age between 1 to 10) are invited for this Pooja along with one to three young boys. These nine girls represent nine incarnations of Goddess Durga and boys represent Lord Ganesha, Batuk Bhairav, and Hanuman respectively.

These young girls and boys are invited and worshiped by first washing their Feets, then putting Teeka on their forehead, giving them some gift or present ( generally a token money) and finally feeding them with Prasad made of Kala Chana, Halwa, and Poori. These rituals may vary from place to place and between community but the basic objective is to worship and feed these maiden girls which resemble all forms of goddess Durga, for prosperity and wellness. Presenting below the recipe of Ashtami or Navami Bhog (Navratri Prasad) of Kala Chana, Halwa and Poori recipe with step by step pictures.

Secret Halwa Recipes Disclosed

Halwa Puri Cholay

Most Sunday’s I make puri and cholay for breakfast. I also make carrot halwa quite often as a dessert because my kids love it. The other day I read that the combination of these three items – halwa and puri with cholay – which is a traditional Pakistani breakfast. So today I made puri cholay and halwa for breakfast. But the halwa is not carrot halwa. They make halwa with sooji/rava. We really enjoyed the breakfast. You can also have a wonderful breakfast…….try it.

Recipe for halwa puri cholay

The halwa puri cholay consist of three items – Halwa, puri and cholay. Now let’s look at the ingredients and cooking methods of all the three items.

Halwa:

Ingredients:

• Sooji/Rava: 1 cup
• Ghee: 1 cup
• Sugar: 1 cup
• Milk: 2 cups
• Saffron: a pinch
• Cashew nuts: 10
• Raisins: 10
• Almonds: 10
• Cardamom powder: ¼ tsp

Method:

• Heat 2 tbsp of ghee in a pan (preferably non stick pan).
• Add the sooji and roast on low flame, it till you get a nice aroma and the sooji has turned light brown.
• Add the milk, increase the flame and let the milk boil. When the milk starts boiling, reduce flame and continue cooking till the sooji gets cooked in the milk and the milk gets absorbed. The halwa starts thickening. Add sugar, ½ the quantity of ghee, saffron milk and cardamom and continue cooking and stirring till the halwa leaves the sides of the pan and becomes a whole mass. Add the remaining ghee and stir for 2 minutes a remove from flame.
• Garnish the halwa with raisins, cashew nuts (broken) and almonds fried in 2 tbsp of ghee.

Puri

Ingredients:

• Wheat flour: 2 cups
• Sooji/Rava: ½ cup
• Warm water: for kneading
• Salt: as required
• Oil: 2 tbsp

Method:

• Add wheat flour, sooji and salt in a bowl. Mix well. Add warm water and knead to smooth dough, by adding the oil. Leave aside for 15 minutes.
• Divide the dough into balls.
• Roll the balls into 3” discs.
• Heat oil (for frying) in a kaddai. Slowly put a puri into the oil. Press gently with a spatula. The puri will puff up. Turn the puri over and cook till light brown. Remove puri and place in plate spread with a paper towel.

Cholay

Ingredients:

• Chickpeas (boiled): 2 cups
• Potatoes (boiled): 2
• Onion: 1 (sliced)
• Tomato: 1(chopped)
• Green chillies: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Turmeric powder: ¼ tsp
• Chilli powder: 1 tsp
• Cumin powder: ¼ tsp
• Amchur powder: 1 tsp
• Salt: as per taste
• Lemon juice: 1 tsp
• Coriander leaves (chopped): 2 tbsp
• Curry leaves: few
• Oil: 4 tbsp
• Mustard seeds: ½ tsp
• Cumin seeds: ½ tsp

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Traditional Indian dessert, Sooji Halwa is a pudding made from semolina (sooji).

Ghee, sugar and sooji are the three main ingredients required to make this easy dessert!

I have realized that I haven’t shared some very basic Indian recipes on the blog.

Like so far, I had not shared the recipe for Sooji Halwa (Suji Halwa)! I mean can there be any simpler (and easier) Indian dessert?

Growing up, there were 2 desserts that mom made on a regular basis- one was halwa and the other was kheer .

While halwa is a broad term used for pudding like desserts in India, the most common halwa that mom made were sooji halwa and aate ka halwa (made from wheat flour).

Sooji ka halwa was made in home whenever we wanted to have something sweet. It was an easy dessert which mom could whip up in 15 minutes and hence it was her go to dessert for sweet cravings.

The halwa was also made as prasad (offering) for various festivals. I remember eating bowls of sooji halwa during Navratri!

What is Sooji Halwa

It’s a pudding made with sooji (semolina), ghee (clarified butter) , sugar and water.

Everything else is optional.

Like, I have added some milk but you can very well use 100% water.

Milk makes the halwa more creamy and so I prefer using 50% milk and 50% water.

I have slightly flavored the halwa with cardamom and nuts.

Again you can skip both if you want, totally optional.

My mom’s everyday sooji halwa (or suji halwa) never had nuts in it. She didn’t even add cardamom powder.

How to Make Best Sooji Halwa

It’s just a simple dessert but here are few things you need to keep in mind while making sooji halwa.

Getting the ratio right: back home, I have often heard this from people that for making the best sooji halwa, use same amount of ghee, sugar and sooji and double the water.

Now that might seem like a lot of ghee but it does really make the best halwa.

For this recipe, I do use same amount (1/2 cup) of ghee and sooji. I slightly cut down on the sugar and use 1/3 cup.

You can very well 1/2 cup so then it will be 1/2 cup of each ingredient.

I use 3 times the water since I like my halwa more on the softer side. And I don’t do 100% water but rather 50% milk and 50% water for a creamier halwa.

Roast the sooji until fragrant: the most important step! If you don’t roast the sooji properly, the halwa will have raw taste.

I don’t like to brown my sooji for the halwa. So I roast it on low heat, stirring continuously until it’s nice and fragrant.

It takes around 8 to 9 minutes for it to roast on low heat.

Be careful while adding the liquid: when you add hot liquid (water and milk in this case) to the hot pan of roasted sooji, it bubbles up like crazy. So be very careful!

Add slowly and carefully else you will burn yourself.

It’s also a good idea to use a pan with a long handle to heat up the milk, sugar and water mixture.

That makes it easier to pour the hot liquids into the sooji.

Stir constantly to avoid forming lumps: to make sure your halwa is smooth, stir continuously as you add the liquids.

If you don’t do that, it will form lumps and won’t have the creamy texture.

This sooji halwa is lightly sweetened. Increase the quantity of sugar for a sweeter halwa.

Method

1- To a pan, add sugar, water and milk. Stir and let it heat up on medium heat. You don’t want to boil it but mixture should be heated through and sugar should be dissolved.

2- While the milk-water heats up, put a pan on medium heat and add ghee to it. Let the ghee melt.

3- Then add sooji to the pan and stir.

4- Add in the broken cashews and stir.

5 – Stirring continuously, roast the sooji on low-medium heat

6- Add cardamom powder and continue to stir.

7- Stir for around 8 to 9 minutes on low-medium heat. As soon as sooji is fragrant and beginning to change color, that it the time to add the liquid.

I don’t like to brown my sooji, if you want darker color halwa, roast couple more minutes.

8- Add the heated milk-water-sugar-mixture into the pan. It will bubble a lot as you add the liquids into the pan so be careful and add slowly.

9- Whisk the sooji continuously as you add the liquids.

10- Add the liquids in 2-3 parts, whisking continuously with one hand.

11- Keep stirring, sooji will begin to absorb the liquid and thicken up.

12- Stir for 2 minutes more until the halwa thickens and leaves the sides of the pan.

Garnish with more cashews and serve sooji halwa warm!

If you’ve tried this Sooji Halwa Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

This is tried and tested homemade Poori recipe. Many people want to make it at home, but they think its difficult. In fact this is not, follow this easy recipe and enjoy puri in breakfast with your family.

This is a traditional Pakistani recipe of puri, for a different taste you can also make Puri Paratha and for more variation check How to Make Khameeri Puri. All desi recipes are simply superb.

How to Make Poori

• Flour 2 cups
• Oil 2 tbsp
• Salt 1/2 tsp
• Yogurt 1 tsp

1. Mix flour, oil, salt and yogurt in a bowl and knead a medium soft dough with simple tap water.
2. Leave it for half n hour.
3. Make small balls out of dough and roll into poori.
4. Heat oil in a wok and put poori carefully in hot oil, fry on high flame.
5. You should press the poori while frying in this way poori will rise.
6. Serve with allo chana bhaji, pickle and soji halwa.

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About My Kitchen

I’m Abirsh. I cook, shoot and write since 2014 on “The Recipe PK“. My blog is a space that combines my great passions and everything, I use to communicate: words, images, creativity and cuisine!
More About The Recipe PK

Rava Sheera Recipe – an Indian dessert made of rava or sooji (semolina), ghee, sugar, cardamom and nuts. It’s indescribably sweet, super-easy to make and very moist and delicious! Have it with poori for a sumptuous Indian breakfast.

A soft and moist dessert with a beautiful grainy texture, hints of cardamom and a glaze of pure ghee? Oh, yes! That’s where we are headed today.

Sheera is a traditional halwa recipe that’s as old as the hills. My ma made it, my grandma made it and I can bet you anything it goes further back in the family history. And that’s just my family. Do tell if it’s the same for yours.

Why this recipe works

• it’s easy as pie. On second thoughts, not. I find pies more difficult to make.
• it’s like a slice of heaven (the combination of ghee, sugar, cardamom and nuts does it).
• it has a few simple ingredients only. No fancy stuff in it that you’ve never heard of. You have heard of semolina, haven’t you? (Sorry, just in a flippant mood today).
• it tastes awesome on its own but when you pair it with puri. Oh, man! (More on that later).

Let’s make this sheera recipe

Step 1 – Roast the semolina

That beautiful brown color is thanks to dry roasting the rava or semolina over low heat. Tip the semolina in a heavy bottomed pan and crank up the heat for a few minutes in the beginning as you roast the semolina in a to and fro motion with a wooden spoon. As soon as the semolina starts to change color (the grains at the bottom will start turning brown), lower the heat. Continue with the to and fro movement until the semolina is browned all over. DON’T STOP STIRRING or you will have a burnt mess on your hands quicker than you can say ‘semolina’.

Take it off the heat but STIR ON for a a couple of minutes more since the pan will still be hot.

Step 2 – Add the rest of the ingredients – ghee, sugar, cardamom powder and nuts.

Reserve a few nuts and a pinch of cardamom powder for garnishing and tip in the rest of the stuff right into the pan in which you roasted the semolina. Stir everything once and add 4 cups of water. You heard that right. 4 cups of water. It’s what makes the sheera super-soft.

You will see the semolina drink up the water like hot sand. Now, all you need to do is stir the mixture until some of the water has been absorbed (5 minutes max.). The halwa will be like porridge at this stage, but that’s how you want it. As it cools, it will absorb more water and become thicker.

And that’s it! Your Indian semolina pudding is ready in well under the half hour mark! Don’t forget to garnish the sheera with the remaining nuts and cardamom powder.

Top tips for the perfect sheera recipe

• Don’t skimp on the ghee and sugar please. This dish will not taste the same if you do. Do I hear a few groans? Sheera is not for the faint of heart and if you are going to think of inconvenient things like what it will do to your blood sugar and cholesterol levels, you won’t be able to enjoy it. If you ever get around to making it in the first place!
• The degree of ‘brownness’ is up to you. You can stop roasting the semolina much earlier and the sheera will be lighter in color.
• The sheera will become thicker as it cools and sets, as I said earlier. So if you want it soft and pliable, take it off the heat before it becomes too thick.

Rava sheera with puri – a magical combo called halwa puri

Sheera on its own is fantastic, but have you tried it with fresh, hot puris? It makes for halwa puri, an utterly decadent breakfast that is served in north Indian restaurants. Disappears like hot cakes, it does.

Here’s the recipe for puri if you fancy having both.

A few FAQs. answered

Other Indian desserts you might like

Sheera recipe

Rava sheera is a moist and delicious semolina dessert that’s easy to make and good to eat!

• Author:Saima
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1 x
• Category: Dessert
• Method: Stove top cooking
• Cuisine: Indian

Ingredients

• 1 cup semolina or sooji
• 1 cup white sugar
• ⅓ cup ghee
• 1 tsp cardamom powder
• ¼ cup chopped almonds, pistachios and cashews
• 4 cups water

Instructions

1. Dry roast the semolina in a heavy bottomed pan, stirring it all the time with a wooden spoon in a to and fro motion. Roast over high heat for the first 5 minutes, then turn down the heat and roast on low heat for another 5 minutes or until the semolina is browned all over. Take it off the heat and allow it cool down a bit.
2. Put the pan with the semolina back on low heat and add the rest of the ingredients, reserving a few nuts and a pinch or two of the cardamom powder for garnishing later. Add 4 cups of water and stir until the semolina swells and absorbs the water.
3. Garnish with the reserved nuts and cardamom. Serve warm.

Notes

1. Do not stop stirring the semolina as you’re dry roasting it or it will get burnt.
2. The sheera should be of dropping consistency (porridge-like) when you take it off the heat. It will thicken further as it cools down.
3. Cardamom powder is easily available in Indian grocery stores but you can easily make your own. Peel around 25 green cardamom pods and grind the seeds in a mortar and pestle or a dry spice or coffee grinder.

Nutrition

• Calories: 347.1
• Sugar: 33.3
• Sodium: 3.5
• Fat: 11.5
• Saturated Fat: 3
• Unsaturated Fat: 0.1
• Trans Fat: 0
• Carbohydrates: 55
• Fiber: 1.2
• Protein: 7
• Cholesterol: 10

Keywords: semolina dessert, rava sheera, Indian halwa, sooji halwa

Did you make this recipe? Don’t forget to give it a star rating below!

Secret Halwa Recipes Disclosed

Halwa Puri Recipe

Crispy puris, delicious cholay curry made with chickpeas and potato and mouthwatering sooji halwa – Wow! Yummy! Isn’t it? Well, this is what I made for breakfast today. Well, to tell you the truth, I read that halwa puri is a traditional Pakistani brunch, so I just wanted to try it out. It was a relishing and satisfying breakfast, which my family enjoyed. All the three items are easy to make. I have shared the halwa puri recipe below which consists of halwa, puri and cholay.

Halwa

The ingredients for making the halwa includes: sooji/rava 1 cup; milk 2 cups; ghee ½ – 1 cup; sugar 1 cup; water 1 cup; saffron a pinch; crushed cardamom 3 and cashew nuts, raisins and almonds ½ cup.

Method for making the halwa:

• Heat 2 tbsp of ghee in a pan and roast the raisins, cashew nuts and almonds for 1 minute. Remove from pan and keep aside.
• Mix sugar and water and boil the mixture till sugar dissolves, to get sugar syrup. Add 2 tbsp of ghee in the pan and heat it. Add the sooji and fry till light brown.
• Add milk let the milk boil and the sooji get cooked in it. Add the saffron. The milk will get absorbed and the halwa will start to thicken.
• Add the sugar syrup, cardamom and ¼ cup ghee and cook while continuously stirring.
• When the halwa becomes a lump, leaving the sides of the pan, then add the remaining ghee and roasted nuts and stir for another 2 minutes and switch off the flame. Halwa is ready.

Now to make puri

Ingredients: Wheat flour 2 cups; sooji ½ cup (sooji prevents the puri from absorbing oil); Ghee or oil 2 tbsp; salt to taste and warm water for kneading.

Method for making puri

• Take the wheat flour in a bowl.
• Add the rava.
• Add salt and ghee/oil.
• Add water and knead the flour to dough. Knead to make soft dough.
• Cover and keep aside for 20 minutes.
• Divide the dough into balls.
• Flatten the ball, sprinkle some flour on both sides and roll each ball to about 3 inches round discs.
• Heat enough oil in a kaddai.
• Drop a puri, press slightly to puff it, turn over and fry till light brown and remove from oil.
• Spread paper towel in a bowl or plate and transfer the puris onto it, to get rid of oil.

Now let’s make the cholay

For this you require; cooked chickpeas 1cup; cooked and diced potato 1 cup; onion and tomato 1 each; ginger-garlic paste 1 tbsp; green chillies 2; chilli powder 1 tsp, cumin powder and turmeric powder ½ tsp each; water 2 cup; mustard seeds and cumin seeds ½ tsp each; salt to taste; water 1 cup and oil 4 tbsp. Coriander leaves a handful and curry leaves 2 strings. Chop the onion, tomato green chilles and coriander leaves.

Method for making cholay

• Heat oil in a kaddai. Add mustard seeds and cumin seeds and when the splutter, add the curry leaves and ginger-garlic paste and saute for 1 minute.
• Add onion and saute till they turn pink.
• Add the tomato and saute till they become cooked.
• Add green chillies, turmeric powder, chilli powder and cumin powder and saute for 2-3 minutes.
• Add salt and 2 cup water.
• Add the chickpeas and potato and mix well with the masala.
• Cover and cook on low flame for 5 minutes.
• Remove cover and cook till the gravy is slightly thick.
• Remove from flame and garnish with chopped coriander leaves.

Enjoy a fantastic breakfast of halwa puri with cholay.

This Indian Food Recipe Makes ± 21 Pieces

This Soft Puri recipe is a classic Indian treat which is well recognized in India & South Africa in Indian homes. Puri (likewise spelled poori) is an unleavened pan fried Indian bread, ordinarily devoured on the Indian subcontinent. It is had for breakfast or as a nibble or light dinner. It is normally presented with a curry or used to make Puri Patha (Patha which is known to be an herb based patty).

Soft Puri Ingredients:

• 2 tablespoons soft butter or margarine
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ cup sour milk (maas) or plain yoghurt (I used sourmilk)
• ± ¼ cup fresh milk

Method:

1. In a medium sized bowl/dish, add in the flour.
3. Thereafter, add in the baking powder & salt.
5. Mix well.
7. Add in the butter. If the butter is hard, microwave for about 20 seconds & then add to the flour.
10. Using your hand, smash butter with flour until it resembles breadcrumbs.
12. Add in the sourmilk or plain yoghurt & carefully mix using your hand. (Using sourmilk or yoghurt helps the puri not to retain/absorb oil).
14. Mix into the dough.
16. Heat the milk for 15 seconds in the microwave & gradually pour in the milk & mix the dough.
18. Mix until combined.
20. Place dough onto a floured surface.
22. Knead the dough until the dough is soft & pliable.
24. Separate dough into 8 balls. This makes it easier to work with.
26. Using a rolling pin, roll out the dough balls until about an inch thick.
28. Using a cookie cutter or a glass, press it into the dough to form a circle.
30. Continue this process until all the dough is used. You may also just roll it out or cut into shapes if you prefer.
32. Place a deep pot on the stove-top & pour in cooking oil about quarter high in the pot as this will be used to deep fry the puri’s. Alternatively, you can use a deep fryer.
34. Test the oil with a tiny piece of dough to check if the oil is hot enough. If the dough sizzles & has bubbles around it then the oil is ready. Carefully place the puri one at a time into the hot oil.
36. It will begin to puff up.
38. Using a slotted spoon or a tong, flip it over & remove onto kitchen towels. The frying process is less than a minute. Placing the fried puri’s on the kitchen towels help drain any excess oil.
40. Continue the process until all the puri’s are fried. Use an airtight container & line with wax paper. Place puri’s in the airtight container & heat in the microwave when you’re ready to serve.
41. Serve the Soft Puri hot.
44. Best eaten with beans curry, tin fish chutney, sweet rice or as puri pathas.
45. I served my Soft Puri with sugar beans curry & mango pickle.

Halwa Poori

halwa poori

Prep time : 10 mins

Cook time : 25 mins

Total time : 25 mins

Main Ingredient : Besan gramflour

0 reviews so far

Servings : 0 persons

Published date : November 22, 2016

Ingredients used in halwa poori

Method:

for the halwa. take chana dal and soak it for 6 hours. after 6 hrs ,boil the dal till its soft and melts into a smooth paste ,now add the sugar,cardomon powder ,little ghee,red color and broken nuts. cook this mixture till it becomes little solid. after it cools down,halwa tends to become little more harder. form 25 oval balls out of the halwa and keep aside take semolina in a bowl ,knead it into a tight dough using lukewarm milk. keep this a side for 30 mins. now in another bowl take maida and add 2tbsp of ghee ,lil salt. knead the maida using water into a tight dough and rest it for 30 mins. now after 30 mins combine both the doughs and knead it for 10 mins into an even dough. make 25 little balls out of this dough and apply little oil on the balls and cover it with a damp muslin cloth. . now take a maida ball ,roll it into a thin round puri place a halwa ball in the center of the puri and overlap one half of the puri on to the other half,forming a semi-circle. seel the sides with milk. you can shape the seeled sides of puri with a lid of a can or a pizza cutter or even fold the seeled sides of puri into fancy shapes. place all the puris on the working surface covering all the puris with a damp cloth. after all the puris are made deep fry them in hot ghee on medium heat till golden in color . place the fried puris in a strainer ,as to strain the excess oil. .

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This Indian Food Recipe Makes ± 21 Pieces

This Soft Puri recipe is a classic Indian treat which is well recognized in India & South Africa in Indian homes. Puri (likewise spelled poori) is an unleavened pan fried Indian bread, ordinarily devoured on the Indian subcontinent. It is had for breakfast or as a nibble or light dinner. It is normally presented with a curry or used to make Puri Patha (Patha which is known to be an herb based patty).

Soft Puri Ingredients:

• 2 tablespoons soft butter or margarine
• ¼ teaspoon salt
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ cup sour milk (maas) or plain yoghurt (I used sourmilk)
• ± ¼ cup fresh milk

Method:

1. In a medium sized bowl/dish, add in the flour.
3. Thereafter, add in the baking powder & salt.
5. Mix well.
7. Add in the butter. If the butter is hard, microwave for about 20 seconds & then add to the flour.
10. Using your hand, smash butter with flour until it resembles breadcrumbs.
12. Add in the sourmilk or plain yoghurt & carefully mix using your hand. (Using sourmilk or yoghurt helps the puri not to retain/absorb oil).
14. Mix into the dough.
16. Heat the milk for 15 seconds in the microwave & gradually pour in the milk & mix the dough.
18. Mix until combined.
20. Place dough onto a floured surface.
22. Knead the dough until the dough is soft & pliable.
24. Separate dough into 8 balls. This makes it easier to work with.
26. Using a rolling pin, roll out the dough balls until about an inch thick.
28. Using a cookie cutter or a glass, press it into the dough to form a circle.
30. Continue this process until all the dough is used. You may also just roll it out or cut into shapes if you prefer.
32. Place a deep pot on the stove-top & pour in cooking oil about quarter high in the pot as this will be used to deep fry the puri’s. Alternatively, you can use a deep fryer.
34. Test the oil with a tiny piece of dough to check if the oil is hot enough. If the dough sizzles & has bubbles around it then the oil is ready. Carefully place the puri one at a time into the hot oil.
36. It will begin to puff up.
38. Using a slotted spoon or a tong, flip it over & remove onto kitchen towels. The frying process is less than a minute. Placing the fried puri’s on the kitchen towels help drain any excess oil.
40. Continue the process until all the puri’s are fried. Use an airtight container & line with wax paper. Place puri’s in the airtight container & heat in the microwave when you’re ready to serve.
41. Serve the Soft Puri hot.
44. Best eaten with beans curry, tin fish chutney, sweet rice or as puri pathas.
45. I served my Soft Puri with sugar beans curry & mango pickle.