Poori Halwa Recipe

During festivals or while welcoming guests at home, this cuisine can be served for breakfast, dinner, lunch. Every age group will like this combination.


For Halwa:-

  • Rava (1 cup)
  • Sugar (1 cup)
  • Milk (1 cup)
  • Water (1.5 Cup)
  • Cardamom powder (1 gram)
  • Dry Fruits ( choice for garnishing if required)
  • A pinch of saffron
  • Ghee -2 tsp (clarified butter)


For Poori:-

  • Wheat flour (3 cups)
  • Oil- (2 tsp)
  • Salt (to taste)




For the Halwa:

  • Put the Rava (semolina) in a deep vessel and roast it for 2-3 minutes on low flame.
  • Then add ghee (clarified butter) and roast again for 4 minutes on medium flame.
  • Stir the Rava and keep it in aside
  • Put milk, sugar and water in same vessel containing the roasted Rava.
  • Add dry fruits, saffron, cardamom powder and bring the mixture to a boil on low flame.
  • Stir well to avoid lumps.
  • Once the combination forms a solid mass, turn off the flame.
  • Use dry fruits for garnishing and serve hot with the pooris.


For pooris

  • Add salt and oil to sieved flour.
  • Mix water to knead and make the dough stiff.
  • From the dough make small balls.
  • Roll out the balls into small discs.
  • Deep fry them in oil.
  • Remove them once they are puffed and golden brown in color.