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Garam tel mein phoolti hui khasta Halwa Puri

Best Traditional Homemade Halwa Puri Recipe – Ghar par Banayein Restaurant Jaisa Nashta

This recipe is to prepare restaurant-style delicious and crispy halwa puri breakfast at home. It teaches step-by-step how to make soft puris and grainy semolina halwa.
Key Highlights:
Puri: It is essential to let the kneaded maida and wheat flour dough rest for at least 30 minutes so the puris turn out crispy.
Halwa: Semolina (suji) is roasted on low heat, then cooked by adding sugar and colored water (syrup).
Pro Tips: Puris should always be fried in very hot oil so that they puff up.
Health Note: This is a heavy breakfast, so it is best to enjoy it on weekends. Having ginger tea (adrak wali chai) or kahwa along with it is beneficial for digestion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: pakistani
Calories: 450
Ingredients Method

Ingredients
  

  • For Puris Dough:
  • Wheat Flour Atta: ½ cup
  • Salt: To taste
  • Ghee/Oil: 2 tablespoons for shortening/moistening
  • Lukewarm Water: For kneading
  • For Halwa:
  • Semolina Suji: 1 cup
  • Sugar: 1 cup
  • Ghee: ¾ cup
  • Cardamom Elaichi: 3-4 pieces
  • Water: 3 cups or according to consistency
  • Food Color: A pinch of yellow/orange food color zarda rang

Method
 

  1. the all-purpose flour (maida) and wheat flour (atta), then mix in salt and ghee.
    Sifted all-purpose and wheat flour mixture in a bowl with salt and ghee, ready for kneading for the Homemade Halwa Puri Recipe.
  2. Gradually add water and knead into a soft dough. Cover and let the dough rest for at least 30 minutes (this is the most important step)
    Kneaded soft dough resting in a bowl, covered with a damp cloth for the Homemade Halwa Puri Recipe.
  3. Make small dough balls (pairay), roll them out with a rolling pin, and fry them in hot oil for the Homemade Halwa Puri Recipe.
    Freshly rolled dough balls being fried into puffed puris in hot oil for the Homemade Halwa Puri Recipe.
  4. Heat ghee in a pan, add cardamom, and then...
    Heat ghee in a pan, add cardamom, and then add suji to roast it for the Homemade Halwa Puri Recipe.
  5. Add semolina (suji) and roast it
    Add semolina (suji) and roast it until fragrant for the Best Traditional Homemade Halwa Puri Recipe.
  6. On the other side, dissolve sugar and food color in water for the Best Halwa Recipe.
    Dissolving sugar and yellow food color in a bowl of water for the Best Traditional Homemade Halwa Puri Recipe
  7. Once the semolina (suji) is roasted, pour in the sugar syrup (water), cover, and cook on low heat until the ghee floats to the top for the Halwa Recipe.
    Simmering semolina halwa thickening in a pan until the ghee floats to the top for the Best Traditional Homemade Halwa Puri Recipe.
  8. Heat oil: Heat plenty of oil or ghee well in a kadhai or pan. Remember that the oil/ghee must be extremely hot so that the puri puffs up instantly as soon as you drop it for thePuri Recipe.Add the puri: Gently drop the rolled-out puri into the hot oil for the Puri Recipe.Lightly press: With the help of a skimmer, gently press the puri downwards so that it puffs up nicely like a balloon
    Puffed golden puri frying in boiling hot oil in a pan for the Best Traditional Homemade Halwa Puri Recipe.
  9. Flip it: Once it turns light golden on one side, immediately flip the puri and fry it from the other side for the Once it is crispy and golden from both sides, take it out from the oil and place it on a tissue paper or kitchen towel so that the extra oil drains off for the Homemade Puri Recipe.
    Skimmer holding a perfectly puffed golden puri fresh out of boiling oil for the Best Traditional Homemade Halwa Puri Recipe.
  10. Garam garam puris with suji ka halwa, spicy aloo ki bhujia, and fresh salad or achar for the Best Traditional Homemade Halwa Puri Recipe.
    Traditional spread of freshly prepared Best Traditional Homemade Halwa Puri Recipe featuring hot puris, sweet semolina halwa, and spicy aloo bhujia.