I was very excited and was thinking of sharing some traditional Pakistani dishes with you all. Halwa Puri is one of the most popular and delicious Pakistani breakfast dishes.
Puri is a type of bread that is deep fried in oil with an amazing technique. While Halwa is a sweet dessert that is mostly made from granulated wheat (suji). Suji halwa is usually served with halwa poori. This Pakistani halwa puri recipe is a perfect combination that is loved by people.
This recipe for halwa puri is a complete guide and procedure to make a Pakistani mouth-watering dish. Halwa puri breakfast can be also paired with some savory curry like chana masala and aloo ki tarkari (aloo ki bhujia or potato curry)
In Pakistan, halwa puri is a must for Sunday. It is also served during festival seasons, happy occasions, and celebrations.
You might also like to try other easy dessert recipes kheer recipes, Qeema recipes
WHY YOU WILL LOVE THIS RECIPE
Ease in Every Step: Even if you’re not a seasoned chef, the recipe of halwa puri is designed to be approachable. With straightforward instructions and readily available ingredients, you can effortlessly create a dish.
Balanced Flavors: This recipe provides you with a balanced amount of flavors. The combination of the sweet and nutty halwa with the savory puri creates a harmonious blend that will please your taste buds.
Versatile Occasions: This recipe can be fitted easily on every occasion, whether it’s a lazy weekend breakfast or a festive brunch, Halwa Puri is a versatile dish that has a lot of love.
Homely Comfort: This recipe can be easily prepared at your home. You can experience the warmth of a homemade meal that captures the essence of traditional South Asian cooking.
INSTRUCTIONS TO MAKE HALWA PURI
INGREDIENTS YOU WILL NEED
- Semolina (Suji/Rava): You will need 1 cup of semolina. The base of the sweet halwa provides a hearty texture and a nutty flavor when roasted in ghee.
- Ghee: You will need ½ cup ghee which adds richness to the halwa and enhances the overall depth of flavor.
- Sugar: You will need 1 cup of sugar to sweeten the halwa, creating a perfect balance with the savory puri.
- Water: You will need 2 cups of water which combines with sugar to form syrup, contributing to the consistency of the halwa.
- Green Cardamom Powder: You will need ½ tsp of cardamom powder to infuse a delightful aroma and a subtle hint of warmth to the halwa.
- Chopped Nuts (Almonds, Cashews, Pistachios): You will need chopped nuts that offer a delightful crunch and nuttiness, elevating the texture and taste of the halwa.
- Whole Wheat Flour: You will need 2 cups of Whole wheat flour it is the primary ingredient for the puri dough, lending a wholesome and slightly nutty flavor.
- Water: You will need water for kneading the dough, ensuring the puri is soft and pliable.
- Salt: You will need salt to enhance the overall taste of the puri, balancing the sweetness of the halwa.
- Oil: You will need oil for deep-frying, imparting a crispy exterior to the puri.
HOW TO MAKE PAKISTANI HALWA PURI: STEP BY STEP
Step 1: Suji Ka Halwa Recipe
- Roast Semolina in Ghee: In a pan, heat half a cup of ghee over medium heat. Heat ghee and add one cup semolina (Suji/Rava) and roast until it turns golden brown. This process not only enhances the nutty flavor of the semolina but also gives the halwa a rich texture.
- Prepare Sugar Syrup: In a separate pot, bring two cups of water to a boil. Add one cup of sugar to the boiling water, stirring until the sugar dissolves completely. Allow it to simmer until it forms slightly sticky syrup. This syrup will sweeten the halwa.
- Combine and Stir: Pour the sugar syrup into the roasted semolina while stirring continuously. Be cautious to avoid lumps. You can also add a few drops of kewra essence to the mixture during the cooking process. Kewra essence enhances the flavor profile of the halwa with its sweet and floral notes. Continue stirring until the semolina absorbs the syrup, thickening into a smooth and luscious halwa. To enhance the visual appeal of halwa, some people prefer to incorporate orange food color. One method is to blend orange food coloring into the sugar syrup and then combine it with the halwa mixture.
- Add Cardamom Powder, Saffron strands, and Nuts: Once the halwa reaches the desired consistency, sprinkle half a teaspoon of cardamom powder for a fragrant touch. Mix in a quarter cup of chopped nuts such as almonds, cashew nuts, and pistachios. This addition adds a delightful crunch and nuttiness to the halwa. Once your halwa is ready and plated, take a few strands of saffron between your fingers. Gently crush the saffron strands to release their flavor and aroma. Sprinkle the crushed saffron strands evenly over the surface of the halwa. You can distribute them in a decorative pattern or simply scatter them across the top. Allow the saffron strands to rest on the halwa for a few minutes before serving. This gives them time to impart their color and essence to the dish.
Step 2: Preparing the Puri Dough
- Mix Whole Wheat Flour and Salt: In a large mixing bowl, combine two cups of whole wheat flour (chapati flour) with half a teaspoon of salt. Mix well to ensure even distribution of salt, enhancing the overall flavor of the puri.
- Knead into a Soft Dough: Gradually add water to the flour mixture, kneading it into a soft and pliable dough. Adjust the water as needed to achieve the right consistency. The dough should be smooth and not too sticky.
- Divide and Roll into Balls: Divide the dough into small lemon-sized balls. Roll dough balls between your palms to create smooth, round small circles. This step ensures uniform-sized puri for even frying.
- Roll and Fry the Puri: On a lightly floured surface, roll each ball into a flat, circular shape. Heat oil in a deep-frying pan and carefully place each puri into the hot oil. Fry until they puff up and turn golden brown, ensuring both sides are evenly cooked.
Step 3: Serving Suggestions
Pairing the Perfect Combo: Serve the hot, golden-brown puri alongside the warm and aromatic halwa. The contrast of textures and flavors creates a delightful culinary experience.
To ensure the perfect Halwa Puri experience, it’s crucial to pay attention to temperatures. When frying the puri, maintain the oil temperature at around 350°F (180°C).
This ensures that the puri puffs up beautifully and achieves a golden-brown crispiness. Simultaneously, when serving, make sure the puri is hot, fresh from the frying pan, and the halwa is warm to the touch.
The harmonious contrast of temperatures enhances the overall enjoyment of this traditional South Asian dish.
- Ensure the oil is sufficiently hot before frying the puris to achieve that desired puffiness.
- Stir continuously while adding semolina to the sugar syrup to avoid the formation of lumps in the halwa.
- Be bold in adjusting the amount of semolina and sugar to achieve your preferred halwa thickness.
- The magic of Halwa Puri lies in its immediate serving. Be confident in presenting the dish while the puri is hot and crispy.
STORAGE & REHEATING:
While best enjoyed fresh, you can store leftover puri and halwa separately in airtight containers.
Reheat puri in the oven or on a hot skillet and warm the halwa on the stovetop with a splash of water.
- Cholay Masala: Halwa Puri cholay recipe? Elevate your Halwa Puri experience by serving it with a side of spiced chickpeas. The savory and robust flavors of cholay complement the sweetness of the halwa, creating a well-rounded and satisfying meal.
- Plain Yogurt: The cool and tangy yogurt provides a delightful contrast to the warm and rich flavors of Halwa Puri, enhancing the overall dining experience.
- Mango Chutney: Add a tangy and sweet dimension to your plate by serving Halwa Puri with mango chutney. The fruity and zesty notes of the chutney create a harmonious balance.
- Extra Nuts and Cardamom Garnish: Enhance the visual appeal and flavor profile of your Halwa Puri by garnishing it with extra chopped nuts and a sprinkle of cardamom powder.
HOW TO SERVE
- Arrange the hot and crispy puri on one side of the plate and ladle the warm halwa onto the other.
- Halwa Puri is a communal and heartwarming dish, so serve it family-style. Place the platter of puri and a bowl of halwa at the center of the table, allowing everyone to help themselves to this delightful South Asian feast.
- Halwa Puri is at its best when served immediately. The puri should be hot and crispy, straight from the frying pan.
FREQUENTLY ASKED QUESTIONS
Can I use all-purpose flour instead of whole wheat flour for the puri?
Yes, you can substitute all-purpose flour for whole wheat flour. However, keep in mind that it might result in a lighter texture.
How do I prevent puri from becoming too oily?
Ensure the oil is adequately hot before frying and avoid overcrowding the frying pan. Cooking puri in small batches helps maintain the crispiness without excess oil absorption.
Can I prepare the halwa in advance?
Absolutely! The halwa can be made ahead of time and reheated before serving. Warm it on the stovetop with a splash of water to restore its consistency.
Is it possible to use pre-made puri for this recipe?
While homemade puri is recommended for the best texture, you can use store-bought puri as a convenient alternative.
Can I customize the thickness of the halwa according to my preference?
Certainly! Adjust the amount of semolina and sugar in the halwa recipe to achieve your desired thickness. Experimenting with these quantities allows you to tailor the halwa to your taste.
How should I store leftover Halwa Puri, and can it be reheated?
Store leftover puri and halwa separately in airtight containers. Reheat puri in the oven or on a hot skillet. Warm the halwa on the stovetop with a bit of water to maintain its consistency.
- Pan for halwa
- Deep-frying pan for puri
- 1 cup Semolina(Suji/Rava)
- 1/2 cup Ghee
- 1 cup Sugar
- 1/2 tsp Cardamom powder
- 1/4 cup Chopped nuts (almonds, cashews, pistachios)
- 2 cups Whole wheat flour
- 1/2 tsp Salt
- Halwa:1. Roast Semolina in Ghee: In a pan, heat 1/2 cup ghee. Add semolina, roasting until it turns a golden brown, releasing a nutty aroma.2. Prepare Sugar Syrup: In a separate pot, boil 2 cups of water. Add 1 cup of sugar to form a syrup. Simmer until it achieves a slightly sticky consistency.3. Combine and Stir: Pour the sugar syrup into the roasted semolina gradually, stirring continuously. Achieve a lump-free, velvety texture.4. Add Cardamom Powder and Nuts: Sprinkle in 1/2 teaspoon of cardamom powder. Add a quarter cup of chopped nuts, stirring well. Set aside the aromatic halwa.
- Puri:1. Mix Whole Wheat Flour and Salt: Combine 2 cups of whole wheat flour with 1/2 teaspoon of salt in a large mixing bowl.2. Knead into a Soft Dough: Gradually add water to the flour mixture, kneading it into a soft, smooth dough. Adjust water as needed.3. Divide and Roll into Balls: Divide the dough into small lemon-sized balls. Roll each ball between your palms to create smooth, round portions.4. Roll and Fry the Puris: On a floured surface, roll each ball into a flat, circular shape. Heat oil in a deep-frying pan and carefully place each puri into the hot oil. Fry until they puff up and turn golden brown, ensuring both sides are evenly cooked.
- Serve:1. Garnish with Elegance: Sprinkle extra nuts on the halwa and a dash of cardamom powder for an aesthetic touch.2. Create a Balanced Plate: Arrange the hot, crispy puris on one side of the plate and ladle the warm halwa onto the other. Ensure a balance between puri and halwa for a well-rounded meal.3. Serve with Side Additions: Accompany with chana masala, plain yogurt, mango chutney, and fresh fruits. Allow each diner to personalize their plate.4. Enjoy Fresh and Hot: Serve immediately while puris are hot and halwa is warm for the best experience.
- Experiment with halwa thickness by adjusting semolina and sugar quantities.
- Test oil temperature before frying puris to achieve perfect puffiness.
- Stir continuously when combining semolina with sugar syrup to avoid lumps.
- Calories: 450 kcal
- Protein: 8g
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 25g
- Sodium: 200mg