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.
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)
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.
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.