Halwa Pori

Name: Halwa Pori
Cuisine: Pakistani
Ingredients: **Poori; 1 cup white flour; 1 cup whole wheat flour; 1 teaspoon ajwain; 1 tsp salt; Lukewarm water for kneading; **Channay; 2 cups white channay (soaked in tap water with 2 tsp of meetha soda for 4, 5 hrs); Cumin seeds, coriander seeds, nigella seeds (kalonji) mustard seeds, a tsp each; 1 tsp chilli flakes; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1 tsp ground dried pomegranate seeds (anaar daana powder); 1/4 tsp Garam Masala powder; to taste Salt; 4 tbsp oil; **Halwa; 1 cup semolina (sooji); 2 cups sugar; 3 cups water (prepare syrup by mixing sugar and water together with some green; Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat); 1/2 cup Ghee/oil; Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam; Masala)

Hira Naz @Hiranaz

#YearEndChallenge
7th week- 34th recipe

Hira Naz @Hiranaz

#YearEndChallenge
7th week- 34th recipe

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Ingredients

**Poori
1 cupwhite flour
1 cupwhole wheat flour
1 teaspoonajwain
1 tspsalt
Lukewarm water for kneading
**Channay
2 cupswhite channay (soaked in tap water with 2 tsp of meetha soda for 4, 5 hrs)
Cumin seeds, coriander seeds, nigella seeds (kalonji) mustard seeds, a tsp each
1 tspchilli flakes
1/2 tspturmeric powder
1/2 tspcoriander powder
1 tspground dried pomegranate seeds (anaar daana powder)
1/4 tspGaram Masala powder
to tasteSalt
4 tbspoil
**Halwa
1 cupsemolina (sooji)
2 cupssugar
3 cupswater (prepare syrup by mixing sugar and water together with some green
Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat)
1/2 cupGhee/oil
Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam
Masala)

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Steps

1

Poori Method
Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water and let the dough rest for some time. Take some dough and form into golf ball sized by greasing your palms with some oil. Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them.Take out in the sieve to drain the excess oil and serve immediately.
2

Chanay Method
Drain out the water from the soaked channas and wash them, add fresh water and some salt to them in a pressure cooker and cook till they are soft and mushy and the water used turns into thick gravy. Prepare tempering by heating oil and add all the seeds to it, crackle, add spices and pour into the prepared channas. Add anar dana, mix. Dish out and sprinkle some Garam Masala on top, serve.
3

Halwa Method
Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the colour doesn't change. Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer. Cover the lid and switch off the heat after 2, 3 mins. Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed. Dish out and serve..