No festival is ever complete without a specially made pakwaan. One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial. An irresistible combo of delicious pooris served with some nice homemade halwa has rightfully found its way into ancient stories and poems. Today I give you the recipe for this perfect festive breakfast or meal. I made this halwa with sooji in desi ghee and decorated with cashews, almonds and raisins. The poori was made with wheat-flour kneaded balls fried in vegetable oil. You would enjoy the cooking as much as you would love the taste of Halwa Poori. Let’s get started!
Ingredients needed for Halwa Poori
(serves 4)
For Halwa
- Desi ghee – 1/2 cup
- Sooji – 1 cup
- Sugar – 1 cup
- Water – 3 cups
- Dry fruits – for garnishing (I used cashews, almonds and raisins)
For Poori
- Wheat flour – 2 cups
- Water to knead
- Oil for frying
How to make Halwa Poori
Halwa
- Heat ghee in a heavy-bottom pan.
- Add sooji and fry till golden brown.
- Add water and cook for a min.
- Add sugar and cook for about a min.
- Garnish with dry fruits.
Poori
- Knead the wheat flour with water to form a thick dough.
- Make small balls and roll them into flat poori shape.
- Heat oil in a kadhai.
- Deep-fry the pooris till golden-brown from both sides.
- Drain on a kitchen tissue paper.
- Serve Halwa Poori together.
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