Скачать или смотреть Halwa Puri

Today I want to introduce you to a family favorite traditional and celebratory brunch yet dessert item, Halwa Puri.
Halwa Puri is a popular street food breakfast in Pakistan. It is so traditional in South Asia that no wedding menu is complete without it. Luckily, it is one of those traditional breakfast items from my cuisine that my kids love too. As we get close to celebrating Eid-Ul-Fitar in about two weeks, halwa puri always makes it to our breakfast table on Eid day.

Note: I have a few tips for making a puri that will be soft, will hold its shape, and will not absorb oil. My trick is to knead a hard smooth dough and give it a good amount of rest and then don't spread the dough balls too thin. If you follow these two main tips I assure you that you will love the result.
Tip for halwa: You don't need to drown your semolina halwa in sugar and oil for it to be soft and creamy nor do you need to make a separate sugar syrup. Here is what I do and my family and friends love it.
After roasting the semolina I add the water and let the semolina soak it and steam in it. And then I sprinkle the sugar over it and cover it again for another steaming session. I find this method perfect. If you follow my recipe you will have the best halwa that will not be heavy at all.

Halwa Puri

¼ cup ghee
¼ coconut oil
1 cup coarse sooji (semolina)
1 tsp cardamom seeds, crushed
7 tbsp sugar or ½ cup if you like it more sweet
2 cups water
1 cup milk ( if want to make it dairy then replace the milk with a cup of water)
A few saffron threads
½ cup mixed nuts of your choice

Heat ghee and coconut oil in a skillet and lightly roast nuts in it. Carefully take them out on a plate without burning them.
Add cardamom and semolina to the same pan and start roasting it. Carefully roast it for 5 to 8 minutes on low-medium heat. If you don't pay attention you will burn it. Constantly stir it around and roast it till it takes the color of Caramel toffee.
Now hold the lid in one hand and water in the other hand. Pour warm water over it and right away cover it with the lid till the splashes settle down. Go ahead and add milk to it if using. Also, throw a few saffron threads in it. Stir it around and steam it on very low heat for five minutes.
Uncover and add sugar to it. Mix it and cover it again. Steam it again for five minutes.
Stir it, scraping the bottom, and add the fried nuts to it. Kill the heat and keep it covered so it stays moist and creamy till you fry the puris.

Puris:
1 ½ cups all-purpose flour aka maida
½ cup wheat flour aka atta
2 tbsp semolina
¾ tsp salt
1 tsp sugar
3 tbsp yogurt
2 tbsp oil
Start with half a cup of water and then increase by a spoon at a time as much as needed for a smooth yet hard dough. The consistency should be like pasta dough.

Combine everything in a mixing bowl except water and mix it around. Then slowly add water and continue kneading it. Don't make your dough soft as it will absorb oil. Use a sprinkle of dry flour if the dough feels soft.
Just remember to knead a dough that resembles pasta dough consistency. After kneading let the dough rest. Then divide it into 6 to 8 parts and make them into balls. Cover again for 15 minutes.
Heat neutral oil for deep frying. Heat oil to medium high around 360-370 Approximately. Spread your puri to the ⅛ inch thickness and drop it carefully in hot oil. Start splashing oil over it and stop with the help of a spatula. It will puff up or will get big bubbles. Fry it lightly golden on both sides. Remove it from heat and please drain it on its side by making it stand so the oil can drain.
Fry all your puris and then call your family. Enjoy!