HALWA POORI

 

Halwa poori is a popular indian breakfast in many homes. I have never made it as its too rich in caloric content. My friend Sheela Samtani was kind enough to send me her recipe tho the pic has been taken from the internet.
The halwa can be made from whole wheat or white flour (maida) and the same goes for the pooris.
FOR THE HALWA
2.5 glasses of sugar
1.5 glass of water
a pinch of Nitu Didi pure spanish saffron
200 grams of butter
1.5 cups of white or whole wheat flour (maida or atta)
FOR THE POORIS
1 cup of white or whole wheat flour
salt and pepper to taste
water to make a dough
oil for deep frying
METHOD:
Put the sugar and water with the pinch of Nitu Didi saffron to boil and once it comes to a boil take it off the heat.
In another pan melt the butter slowly and add the 1.5 cups of white or whole wheat flour and cook till the flour browns a bit on low heat. This will take about 20-30 minutes and then slowly add the sugar syrup and cook till thick.
Serve with pooris
FOR THE POORIS
Make a dough with the flour , salt pepper and water. Keep the dough covered for about half an hour. Make small balls of the dough and then roll them into rounds (not too thin) about .25 cm thick. If its too thin they wont puff up. Heat the oil for deep frying.
Put a tiny round ball to test the heat of the oil . If it rises to the top means the oil is of the right temperature. If it browns too quickly means the oil is too hot, wait and let it cool a bit. Put each round one by one and let it fluff up and fry on both sides. Drain well and serve with the pooris.

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This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Ideas for meals, Jain recipes, Saffron, Veg Starters, Vegan and tagged . Bookmark the permalink.

3 Responses to HALWA POORI

  1. Curiosa receta. Mucho azúcar no?.
    Beso

  2. nituchugani says:

    Reme..es como un dulce de la india 🙂 muy dulce 🙂 se hace para festivos…

  3. Note: The whole wheat flour/atta that is available in the Indian grocery is finer than the whole wheat flour; it has a texture similar to the whole wheat pastry flour. If you have access to whole wheat pastry flour, use it for a better smoother texture of the Poori.

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