Halwa Puri recipe
A breakfast pairing of soft semolina halwa and airy, deep-fried puri made with a simple whole-wheat dough.
An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.
Serves: 4Prep: 35 minCook: 35 min
Ingredients
- For puri: 2 cups (260 g) whole-wheat flour
- For puri: 1/2 teaspoon fine salt
- For puri: 2 teaspoons neutral oil
- For puri: 3/4 cup (180 ml) warm water, added gradually
- For puri: about 4 cups (950 ml) neutral oil for frying, or enough for a safe 2-inch depth in the pan
- For halwa: 1 cup (170 g) semolina
- For halwa: 1/3 cup (65 g) sugar
- For halwa: 3 tablespoons ghee
- For halwa: 2 1/2 cups (600 ml) water
- For halwa: 1/4 teaspoon ground cardamom
- For halwa: 2 tablespoons sliced almonds or raisins (optional)
Method
- Make the puri dough: combine flour and salt, rub in 2 teaspoons oil, then add warm water gradually until a firm but pliable dough forms. Knead for 5 minutes, cover, and rest for 20 minutes.
- Meanwhile, warm the water and sugar for the halwa in a small saucepan, stirring until the sugar dissolves. Keep hot over low heat; do not let it boil over.
- Melt the ghee in a heavy saucepan over medium-low heat. Add semolina and stir constantly for 5–7 minutes until fragrant and a shade darker, taking care not to scorch it.
- Carefully pour the hot sweetened water into the toasted semolina in a slow stream while stirring; it will bubble and steam. Lower the heat, cover partly, and cook 4–5 minutes, stirring occasionally, until thick and soft.
- Stir cardamom and optional almonds or raisins into the halwa. Cover and keep warm on the lowest heat.
- Divide the puri dough into 8 balls. Roll each on a lightly oiled surface into a thin round about 5 inches wide; keep the rounds covered with a clean towel as you work.
- Pour frying oil into a deep, heavy pan, leaving at least 3 inches of clear space above the oil and never filling the pan more than halfway. Heat to about 350°F (175°C); keep the pan on a stable, dry burner and keep water away from the hot oil.
- Fry one puri at a time, lowering it gently into the oil away from you. Briefly press the top with a slotted spoon to encourage it to puff; turn once and fry until lightly golden, usually 30–45 seconds total.
- Lift each puri out with a slotted spoon and drain over the pan, then place on a paper-towel-lined tray. Maintain steady heat and allow oil temperature to recover between puris; serve the warm puri with the semolina halwa.
Kitchen notes
- Never leave hot oil unattended. Do not add water to hot oil; if the oil smokes, turn off the heat and let it cool before proceeding.
- If the dough springs back while rolling, cover and rest it for another 5 minutes.
- Halwa thickens as it stands; loosen with a splash of hot water if desired.
