Name: Halwa - Poori recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: for pooris:; 200 grams plain flour; 50-70 grams whole wheat flour; salt to taste; 1 tablespoon ghee; oil to deep fry + 1 tablespoon to knead; warm water to knead; 1 teaspoon nigella/kallonji seeds; for halwa(sooji):; 100 grams fine semolina; 35 -40 grams sugar; 3 tablespoon ghee; 25 mili litres of milk; 6-8 whole cashews

ABOUT Halwa - Poori RECIPE

A North Indian staple breakfast; a sure hit with the whole family, especially with the kids. a warm halwa loaded with nuts and ghee is an excellent choice of breakfast in winters

Ingredients Serving: 3

for pooris:
200 grams plain flour
50-70 grams whole wheat flour
salt to taste
1 tablespoon ghee
oil to deep fry + 1 tablespoon to knead
warm water to knead
1 teaspoon nigella/kallonji seeds
for halwa(sooji):
100 grams fine semolina
35 -40 grams sugar
3 tablespoon ghee
25 mili litres of milk
6-8 whole cashews

Instructions

for poori:
combine both the flours, salt and nigella seeds in a bowl
add ghee and roughly crumble the mixture
add warm water gradually to knead into a stiff dough
keep dough rested covered for 15 minutes
post resting, heat oil to fry
grease the rolling board and pin
make small lemon sized portions of the dough
roll each uniformly, not too thin or thick
add each carefully in the hot oil
flip and fry till golden brown
take off heat
for halwa;
dry roast the semolina in a non stick pan /wok till aromatic or light brown
take off heat and add the ghee
once the ghee melts, add and sauté the cashews till light brown
take off heat and add the roasted semolina now
whisk constantly for 2 minutes , before adding the milk
as the milk boils, reduce heat and add the sugar
keep stirring constantly as the sugar melts and the halwa leaves the sides of the pan
once done, add the sautéed cashews and mix well
take off heat and serve warm with pooris. enjoy!

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