Halwa Poori

Name: Halwa Poori
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 1 bowl semolina (sooji/rava) (about 3/4 cup or 120 grams); 1 small bowl sugar, or as needed (about 1/2 cup or 100 grams); 3 tablespoons ghee; 1 tablespoon charoli nuts (or substitute with chopped cashews or almonds); 1/2 teaspoon cardamom powder; 6-7 cashews and almonds; 2 bowls whole wheat flour (about 2 cups or 260 grams); Oil, as needed, for frying

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

Halwa Poori is a popular dish from Uttar Pradesh, often made for celebrations and festivals.

Rupa Tiwari @mycookartbook

Rewa (Madhya Pradesh )

Halwa Poori is a popular dish from Uttar Pradesh, often made for celebrations and festivals.

Saved

Ingredients

30 minutes

Serves 3 servings

For the halwa:
1 bowlsemolina (sooji/rava) (about 3/4 cup or 120 grams)
1small bowl sugar, or as needed (about 1/2 cup or 100 grams)
3 tablespoonsghee
1 tablespooncharoli nuts (or substitute with chopped cashews or almonds)
1/2 teaspooncardamom powder
6-7cashews and almonds
For the poori:
2 bowlswhole wheat flour (about 2 cups or 260 grams)
Oil, as needed, for frying

Saved

Steps

30 minutes

1

Gather all the ingredients needed for the halwa.
2

Heat ghee in a pan. Add the charoli nuts and lightly roast them. Add the semolina and roast on low heat, stirring continuously.
3

Roast the semolina until it turns golden and gives off a fragrant aroma. Then add the sugar and cardamom powder.
4

Mix everything well, then add water. Cook the semolina mixture, stirring constantly.
5

Continue to cook until the halwa starts to release ghee.
6

The halwa is ready. Transfer it to a bowl and garnish with finely chopped almonds, cashews, and rose petals if desired.
7

For the poori: Knead the flour into a dough. Cover and let it rest for 10 minutes, then divide into small balls and roll each into a poori.
8

Heat oil in a pan and fry the pooris until golden brown.
9

Halwa Poori is ready. Serve hot and enjoy.
10