Name: Stuffed Halwa Puris With Rice Kheer recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 40 min
Total time: 160 min
Yield: 6
Ingredients: Chana Dal Halwa - Split Bengal Gram or Chana Dal - 2 cups; Sugar - 1/2 cup; Condensed Milk - 5 tbsp; Milk - 2 cups; Cardamom powder - 1 tsp; Ghee - 1/2 cup; Dry fruits like cashew nuts and almonds - 1/2 Cup; For Puri : All purpose flour - 2 Cups; Nigella seeds (black seeds) - 1/2 tsp; Milk - 3/4 cup; Ghee - 1 tbsp; For Rice Kheer : Rice - 3/4 Cup, soaked for about 30 mins.; Sugar - 1/2 cup; Condensed Milk - 5 tbsp; Cardamom powder - 1 tsp; Dry fruits like pistachios and almonds sliced - 1/4 Cup; Milk - 1 Liter; Milk powder - 2 tbsp

ABOUT Stuffed Halwa Puris With Rice Kheer RECIPE

Halwa puris- the all time favourite festive dish of Hyderabad made with much fervour and zest. It is a much sought after dessert by everyone who has a sweet tooth. The melt in mouth halwa puris along with the super awesome rice kheer served either hot or chilled makes for an excellent sweet dish loved by many in the city. It is made in almost all the Muslim households in the city during Milad Un Nabi, and the celebrations last for almost the whole of the month with the old and the young enjoying these crispy and flaky halwa stuffed puris to the fullest.

Ingredients Serving: 6

Chana Dal Halwa - Split Bengal Gram or Chana Dal - 2 cups
Sugar - 1/2 cup
Condensed Milk - 5 tbsp
Milk - 2 cups
Cardamom powder - 1 tsp
Ghee - 1/2 cup
Dry fruits like cashew nuts and almonds - 1/2 Cup
For Puri : All purpose flour - 2 Cups
Nigella seeds (black seeds) - 1/2 tsp
Milk - 3/4 cup
Ghee - 1 tbsp
For Rice Kheer : Rice - 3/4 Cup, soaked for about 30 mins.
Sugar - 1/2 cup
Condensed Milk - 5 tbsp
Cardamom powder - 1 tsp
Dry fruits like pistachios and almonds sliced - 1/4 Cup
Milk - 1 Liter
Milk powder - 2 tbsp

Instructions

Knead a soft dough with the ingredients listed under the Puris, cover and set aside for at least 30 minutes.
For the halwa, soak the dal for a minimum of 2 hours then pressure cook it for 7 whistles with milk.
Once the pressure settles down, remove the lid and allow it to simmer on low flame adding the rest of the ingredients listed under the Halwa.
Roast it well until the ghee separates and garnish it with lots of dry fruits.
Allow it to cool down before stuffing it in the puris.
Make small balls from the dough and roll out small puris.
Place about 2 tbsp of the halwa in the center. Fold it in a semi circle and pinch it down towards the corners to seal.
Deep fry these puris on low to medium flame until nicely cooked. Make all the puris similarly.
Kheer : Drain the water and dry the soaked rice under the fan for about an hour and then make a fine powder.
Boil about 1 litre of milk on low flame until reduced to 3/4 of the quantity. Add the sugar, condensed milk and the sliced dry fruits along with the cardamom powder. Add the powdered rice and mix well.
Thicken the kheer to desired consistency.
Serve the halwa puris with this kheer either hot or chilled.

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