Introduction:
Halwa puri is a famous and traditional breakfast dish that is loved by people of all ages groups in Pakistan, India and Bangladesh. This dish is specially made on weekends, festive mornings, or family gatherings. The combination of the sweetness of halwa and the crispiness of puri makes a perfect breakfast that is not only delicious in taste but also in aroma and presentation. Halwa is made with ghee and dry fruits, which make its taste even more rich and indulgent. Frying puris till they are perfect golden brown and crispy is an art, but with a little practice, you can make perfect restaurant style puris at home. This recipe is for those people who want to enjoy traditional breakfast, or want to make their brunch and special occasions extra special. Today we will learn step by step how tasty and original halwa puri can be prepared at home with simple ingredients.
Ingredients:
For halwa
• Semolina (suji) 1 cup
• Sugar 3/4 cup
• Water 2 cups
• Ghee 1/2 cup
• Cardamom powder 1/2 teaspoon
• Cashew, almond, raisins thinly sliced
• Red food color 1/4 teaspoon
• Saffron (optional)
For puri
• All purpose flour (maida) 2 cups
• Salt 1/2 teaspoon
• Oil 1 tablespoons (for kneading the dough)
• Water as required
• Oil for deep frying
Method:
How to make halwa
1. In a pan, add 2 cups of water. Mix in the sugar, cardamom powder, red food color and Saffron. Let the water come to a boil.
2. In another Pan, heat the ghee then add the semolina (suji) and roast it on low flame. Keep stirring the semolina for 5 to 7 minutes until it turns light Golden and gives off a pleasant aroma.
3. Carefully pour the boiled sugar Syrup into the roasted semolina (be cautious, as it may splatter). Stri continuously using a spoon to avoid lumps.
4. Now reduce the heat to medium and cook the halwa for 5to 7 minutes until the water is absorbed and the halwa starts to release ghee sprinkle the sliced dry fruits on top and serve hot.
How to make puri
1. In a large bowl, add all purpose flour, salt, and 1 tablespoon of oil. Mix well.
Gradually add water and knead into a soft yet slightly firm dough.
2. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Making small balls from the dough and roll them out into round puris using rolling pin (not too thick or too thin).
4. Heat oil in a deep cry pan. Once the oil is hot, carefully add one Puri at a time. Fry until both sides are golden brown remove and place on tissue paper to absorb excess oil.
Tips:
1. Roast the semolina on low flame only. Rushing may spoil the flavor.
2. Always fry puris in hot oil. Otherwise, they won't puff up.
3. adding dry fruits to halwa is optional,
but it improves both the taste and presentation
Conclusion:
Halwa puri is one such dish which is not just a breakfast but a cultural experience and a special treat. Making it at home gives you a hygienic and fresh breakfast which is enjoyable for the whole family. The combination of the creamy sweetness of halwa and the crispiness of puri give a perfect balance in every bite. The use of dry fruits and saffron makes it even more flavorful and aromatic. This dish is not only delicious in taste but also looks impressive in preparation, which becomes the highlight of the table in family gatherings, festivals, or weekend mornings. Tf you follow this recipe than you can enjoy the real halwa puri at home and give a special touch to your breakfast routine. With a little practice and patience, you can add this to your regular recipe list as well.
Read More
Comments
Post a Comment