Halwa Poori

Name: How to cook Halwa Poori - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 servings
Cuisine: Us

Introduce

Chef :

ZMA

Halwa Poori

#PPC #cookpadindia #Hyderabadi This Halwa made with split Bengal gram or Chana Daal is an all-time favourite sweet dish of Hyderabad made with much fervor and zest. It is a much sought-after Dessert by everyone who has a sweet tooth. The melt-in-mouth Halwa with Pooris 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 this along with the crispy and flaky Pooris to the fullest.

Ingredient

Food ration :

10-12 servings

Cooking time :

60 minutes

2 cups

split Bengal Gram or Chana Daal

1/2 tsp

Cardamom powder

1/4 cup

chopped mixed Nuts

2 cups

Milk

1 cup

Sugar

2 tbsp

Ghee or Clarified Butter

3 cups

All-purpose flour or Maida

1/2 cup

Milk + water for the dough

1 tsp

Black seeds or Kalonji

as needed

Oil for frying

Cooking instructions

* Step 1

For the halwa, soak dal for a minimum of 6-7 hours or better still overnight. Now, pressure cook it for 7 whistles with milk or water. Once the pressure settles down, remove the lid and allow it to simmer on a low flame adding the rest of the ingredients listed as above. Milk can be substituted with water and can be used later while roasting the halwa if desired.

* Step 2

Meanwhile knead the dough for the pooris using all the ingredients listed under it. Cover and keep aside until use.

* Step 3

You can then if needed, blend it to a smooth paste or can mash it with the help of a masher. You can even leave it a bit coarse instead of a smooth paste. Both the ways it tastes great. Ghee or butter can be used. Also add cardamom powder as well.

* Step 4

Be careful while roasting it because it tends to splash and spill. Keep the flame on a low and do it. The raw smell should be completely gone. Roast it well until the ghee separates and garnish it with lots of dry fruits.

* Step 5

For the pooris, divide the dough into small balls of equal size. Keep them covered. Roll each into a small disc and then place about 3 tablespoon of the halwa in the centre at the end side of the disc. Overlap the other part of the disc over it. Press the edges and pinch so that they do not open while deep frying.