To make the poori: Sift the flour and add water as needed to knead a firm dough for poori.

Turn on the stove and heat oil in a deep pan. While the oil is heating, divide the dough into small balls. Dust each ball with dry flour and roll it out into a small circle.

Once the oil is hot, carefully slide the rolled poori into the oil and fry until golden brown. Fry as many pooris at a time as will fit comfortably in the pan.

Continue making and frying all the pooris. Remove and set aside.

For the halwa: Remove the leftover oil from the pan and add ghee, reserving 1 tablespoon. Once the ghee is hot, add the flour and roast it well until it changes color and smells nutty.

Add water as needed, then add the sugar. Stir continuously. When the water is absorbed, add the reserved 1 tablespoon ghee and roast again until well mixed. The wheat halwa is now ready for the offering.

To serve as prasad, arrange the poori and halwa on a plate. Your Bhog Prasad Poori Halwa is ready.