Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Uttarpradesh · Breakfast

Halwa Puri

Traditional 10. Halwa Puri recipe

🧺 Ingredients

• Semolina (sooji): 100g
• Ghee: 80ml
• Sugar: 100g
• Water: 300ml
• Whole spices (optional): 2-3 green cardamom, 1 cinnamon stick 2cm
• Dry fruits: almonds 20g (sliced), raisins 20g
• Salt: a pinch
• Whole wheat flour: 150g
• All-purpose flour: 50g
• Salt: 4g
• Oil for dough: 15ml
• Oil for frying: 200ml
• Warm water: 80ml
• Puri: Balloons dramatically, pale golden, hollow when tapped

👩‍🍳 How to make Halwa Puri

1. Dissolve sugar in 300ml water by heating until sugar dissolves completely (takes 2-3 minutes), set aside
2. Heat 80ml ghee in a heavy-bottomed pan at medium heat
3. When ghee is hot (it will shimmer), add semolina
4. Stir continuously for 5-7 minutes—semolina will gradually change color from white to pale golden to dark golden
5. When semolina turns light golden and releases a nutty aroma, it's ready (don't overheat—burnt semolina tastes bitter)
6. Remove from heat temporarily
7. In a separate small pan, heat remaining 20ml ghee (or from the 80ml), add sliced almonds
8. Fry 2-3 minutes until golden-brown, then add raisins
9. Fry raisins 1 minute until plump
10. Pour fried dry fruits with ghee into roasted semolina, stir
11. Add optional whole spices if desired
12. Return pan to medium heat
13. Slowly pour the sugar-water solution into semolina while stirring constantly with a wooden spoon
14. Halwa will bubble and steam vigorously as water hits hot ghee-semolina
15. Continue stirring for 8-10 minutes until: water is fully absorbed, halwa becomes glossy and thick, it starts leaving the sides of pan
16. Halwa is ready when: a spoon pressed into it creates an indent that stays
17. Mix both flours and salt
18. Make a well, add oil and warm water gradually
19. Knead gently for 8 minutes until soft, non-sticky dough forms
20. Cover and rest 15 minutes
21. Divide into 8 portions, roll each to 4-inch thin circles
22. Heat oil to 175°C (should sizzle immediately when dough touches it)
23. Gently slide puri in oil with rolling motion
24. Press down lightly with ladle back after 2 seconds
25. Within 3-4 seconds, puri will float and puff dramatically
26. Fry 10 seconds on first side until golden-pale
27. Flip and fry 8-10 seconds until pale golden
28. Drain on paper towels; puris remain crispy for hours

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