Halwa Poori

Name: Halwa Poori
Total time: 3600 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 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; 3-4 tbsp Ghee or Clarified Butter; FOR THE POORIS -; 3 cups All-purpose flour or Maida; 2 tbsp Ghee or Clarified Butter; 1/2 cup Milk + water for the dough; 1 tsp Black seeds or Kalonji; as needed Oil for frying

ZMA @zesty5

#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.

It's not just on festive occasion but also can be enjoyed at anytime of the Year. I usually make these during the Summer vacations in bulk for the children and also whenever I could. These can be stored in airtight containers and kept outside if it's cold but it should be refrigerated if it's hot and humid. Also if Milk is used in making the Halwa, they should be consumed in a Week. If not made with Milk or Milk solids, the Halwa Pooris can be relished for over a Month or more. Let's get started.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Enjoy Hyderabadi Cooking with Zeen!

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Ingredients

60 minutes

10-12 servings

2 cupssplit Bengal Gram or Chana Daal
1/2 tspCardamom powder
1/4 cupchopped mixed Nuts
2 cupsMilk
1 cupSugar
3-4 tbspGhee or Clarified Butter
FOR THE POORIS -
3 cupsAll-purpose flour or Maida
2 tbspGhee or Clarified Butter
1/2 cupMilk + water for the dough
1 tspBlack seeds or Kalonji
as neededOil for frying

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Steps

60 minutes

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.
2

Meanwhile knead the dough for the pooris using all the ingredients listed under it. Cover and keep aside until use.
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.
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.
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.
6

Deep fry on a low to medium high heat until golden brown on both the sides. Serve them as it is or with some yummy rice kheer. Enjoy! Yum!

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ZMA @zesty5

on October 09, 2023 14:50

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.