Halwa Puri

Halwa Puri Origin

Halwa Puri is traditional South Asian breakfast, Halwa Puri comprises soft, fluffy puris served with a rich, sweet halwa. It’s a staple at Sunday breakfasts, festive occasions, and whenever there’s a need for comfort food.

Halwa Poori is a popular deep fried flatbread that’s served for breakfast across Pakistan and India. In Pakistan poori is part of a popular weekend breakfast called halwa puri, which is basically a platter of poori served with halwa, chana masala and aloo ki bhujiya (potato curry).

Kitchen Tools Required

• Mixing bowls
• Rolling pin
• Deep frying pan
• Slotted spoon
• Saucepan
• Whisk

Why People Commonly Like Halwa Puri

People commonly like Halwa Puri for several reasons:

1. Flavor Combination: The sweet halwa and the savory, slightly spicy puri create a delightful contrast that pleases many palates.
2. Cultural Significance: In many South Asian cultures, Halwa Puri is associated with special occasions, festivals, and celebrations, making it a dish filled with nostalgia and emotional connections.
3. Texture Variety: The combination of the soft, fluffy puri and the smooth, melt-in-the-mouth halwa offers a satisfying variety of textures in one meal.
4. Aromatic and Rich: The use of ghee, cardamom, and other rich ingredients in halwa provides a fragrant and indulgent eating experience.
5. Community Experience: Eating Halwa Puri is often a social activity, enjoyed with family and friends, which enhances its appeal as a communal meal.

Halwa Puri Health Benefits

1. Energy Boost:

• Halwa: Made from semolina, sugar, and ghee, it is a high-energy food that can provide a quick source of energy due to its carbohydrate and fat content.
• Puri: The puri, being fried dough, also provides a substantial amount of calories, which can be beneficial for individuals needing a quick energy boost.

2. Nutrient-Rich Ingredients:

• Semolina (Suji): It is a good source of protein, B vitamins (especially folate and thiamine), and iron. It also contains fiber which aids in digestion.
• Ghee: Contains healthy fats that are essential for the body. It also has fat-soluble vitamins like A, D, E, and K.
• Nuts (used in Halwa): Almonds, cashews, and raisins add a good dose of healthy fats, protein, fiber, and micronutrients such as magnesium, potassium, and vitamin E.

3. Digestive Health:

• Cardamom and Saffron: These spices, often used in halwa, have digestive properties. Cardamom helps in relieving indigestion, while saffron has antioxidant properties.

Tips for Healthier Preparation

1. Use Whole Wheat Flour: For puris, use whole wheat flour instead of refined flour to increase fiber content.
2. Moderate Sugar and Ghee: Reduce the amount of sugar and ghee in the halwa to make it slightly healthier.
3. Air-Fry or Bake Puri: Instead of deep frying, consider air-frying or baking puris to reduce the oil content.

Print Recipe

Halwa Puri

Author: Yum Platter Cooking Method: Pan frying Cuisine: Cultural Cuisine, Indian, Pakistani Courses: Breakfast Recipe Keys: High Protein

Difficulty: Intermediate Prep Time 30 mins Cook Time 30 mins Rest Time 5 mins Total Time 1 hr 5 mins

Servings: 10 Calories: 650 kcal

Best Season: Suitable throughout the year

For Puri

Servings

• 4 cups All-purpose flour (maida)

• 1 Semolina (sooji)

• 2 tbsp Yogurt

• 1 tsp Salt

• 2 tbsp Oil

• Warm Water (as needed for kneading)

• Oil (for deep frying)

For Halwa

• 1 cup semolina (sooji)

• 1 cup sugar

• ¹⁄₂ cup ghee (clarified butter)

• 4 cups water

• ¹⁄₂ tsp cardamom powder

• A handful of mixed nuts (almonds, cashews, pistachios) (chopped)

• A few strands of saffron (optional)

• 1 tbsp raisins

Instructions

For Puri:

1. Prepare the Dough

   In a large mixing bowl, combine the all-purpose flour, semolina, salt, and oil.

   Add yogurt and mix well.

   Gradually add water and knead the mixture into a soft, smooth dough. Cover with a damp cloth and let it rest for about 30 minutes.

   

2. Shape the Puris

   After the dough has rested, divide it into small equal-sized balls.

   Roll each ball into a small circle, about 4-5 inches in diameter.

   

3. Fry the Puris

   Heat oil in a deep frying pan over medium-high heat.

   Once the oil is hot, carefully slide one rolled dough circle into the oil. Fry until it puffs up and turns golden brown on both sides. Remove and drain on paper towels.

   Repeat with the remaining dough balls.

   

For Halwa:

1. Roast the Semolina

   Heat ghee in a heavy-bottomed pan over medium heat.

   Add the semolina and stir continuously, roasting until it turns golden brown and aromatic. Be careful not to burn it.

2. Prepare the Syrup

   In a separate pot, bring the water to a boil.

   Add sugar, cardamom powder, and saffron strands to the boiling water. Stir until the sugar dissolves completely.

3. Combine and Cook

   Gradually add the sugar syrup to the roasted semolina, stirring continuously to avoid lumps.

   Cook on low heat, stirring continuously until the mixture thickens and starts to leave the sides of the pan.

   Add the chopped nuts and raisins, and cook for another 2-3 minutes.

4. Serve

   Serve the hot halwa with freshly made puris.

    

   

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 650kcal

% Daily Value *

Total Fat 32g50%

Saturated Fat 14g70%

Sodium 400mg17%

Total Carbohydrate 100g34%

Dietary Fiber 5g20%

Sugars 32g

Protein 11g22%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

1. Quality Ingredients: Always use high-quality ingredients for the best results. Fresh semolina and good quality ghee make a significant difference in the taste of the halwa.

2. Proper Dough Resting: Allow the puri dough to rest for at least 30 minutes. This resting period helps in gluten development, making the dough easier to roll and the puris fluffier.

3. Consistent Dough Texture: Ensure the dough for puris is neither too hard nor too soft. It should be firm and pliable. If it's too soft, the puris will absorb more oil; if it's too hard, they won't puff up properly.

4. Even Rolling: Roll the dough balls evenly to ensure uniform puffing during frying. Uneven rolling can cause the puris to be too thick in some areas and too thin in others, leading to uneven cooking.

5. Oil Temperature: Maintain the correct oil temperature for frying puris. The oil should be hot enough that a small piece of dough sizzles and rises immediately but not smoking hot. This ensures that the puris puff up nicely without becoming greasy.

6. Gradual Water Addition: When preparing the halwa, add boiling water to the roasted semolina gradually while stirring continuously. This prevents the formation of lumps and ensures a smooth consistency.

7. Sugar and Water Ratio: Maintain the correct ratio of sugar to water for the halwa. Typically, a 1:2 ratio (1 cup of sugar to 2 cups of water) works well for a balanced sweetness and perfect texture.

8. Flavor Enhancements: Adding a pinch of cardamom powder and a few strands of saffron enhances the flavor and aroma of the halwa. Don’t skip these if you want a more traditional and rich taste.

9. Nut and Raisin Garnish: Toast nuts and raisins lightly before adding them to the halwa for an added crunch and toasty flavor. This also helps in releasing their natural oils, enhancing the overall taste.

10. Serving Fresh: Halwa Puri is best served fresh and hot. Prepare the halwa and puris just before serving for the best taste and texture.

11. Storage Tips: If you have leftovers, store the halwa in an airtight container in the refrigerator. Reheat it on the stove with a splash of water or milk to restore its consistency. Store puris in an airtight container at room temperature and reheat in an oven to regain their crispness.

Keywords: All Recipes, Breakfast, Brunch, Cultural Cuisine, South Asian Breakfast, Homemade, Traditional, Pakistani Cuisine