How to Make Delicious Traditional Halwa Puri Recipe
Halwa Puri is a very popular and famous traditional dish of Indo-Pak, which is widely eaten with happiness. It is made especially for traditional festivals. People make it especially for their happy occasions and gifts to each other. And considered a wonderful gift. Halwa Puri includes Semolina Halwa, Flour Puri, Haleem, Potato Curry, Raita, and Pickles. Trusted source
Ingredients of the Halwa:
One pound of semolina, half a kilo of sugar, five to six pieces of cardamom, 50 grams of finely chopped almonds, half a teaspoon of yellow colour, one pound of ghee, half a kilo of water, two to three pieces of clove, one teaspoon of bitter.
Recipe:
Put ghee in a pan and heat it lightly. Add cardamom and cloves and fry them lightly. Make a light syrup in a separate saucepan with sugar and water. Add the syrup and cook over medium heat when the semolina is light brown. When the semolina is soft, knead the halva until the ghee starts to separate and the halva is rolled up. Now mix the yellow colour in a little water, add it to the semolina, and add finely chopped almonds. Then put it on the tail for five minutes and take it off. The wonderful dessert is ready. Serve hot.
Ingredients of the puri:
One cup of white flour, one cup of brown flour, lukewarm water as required for kneading flour, two tablespoons of ghee, half a teaspoon of salt, and half a teaspoon of sugar required for frying ghee purees.
Recipe:
Mix the two flours and sift them. Mix salt, two tablespoons ghee, and sugar, and knead hard with lukewarm water. Cover the whole dough with a damp cloth for a while. Then make small lumps for the whole lumps. Heat ghee in a pan and turn down the heat.
When the ghee is hot, start frying the whole. Lightly press the whole with a steel spoon and fry it so that the whole will bloom well. When the flower is full, take it off and put it in a sieve to get rid of excess ghee. Then spread tissue paper in a dish and put fried purees in it. Delicious tortillas are ready. Serve hot.
Ingredients of gram:
Half a kg of the gram, two to three pieces of finely chopped onion, one tablespoon of crushed coriander, one tablespoon of white cumin, one tablespoon of ginger garlic paste, two tablespoons of finely chopped tomato, one tablespoon of ghee, crushed red pepper One tablespoon, one tablespoon of crushed hot spices, salt to taste, half a cup of tamarind juice, one litre of water.
Recipe:
Wash the gram thoroughly and keep it soaked overnight or soak for four to five hours to soften the gram. Add enough water to soften the lentils easily and allow the water to dry. Make sure the lentils are not too soft or too raw.
Heat ghee, add onion, and lightly brown. Then add tomatoes, ginger, garlic, and all spices and fry. When the spices are melted and fragrant, and the ghee separates from the edges, add tamarind juice, gram flour, fry more, and add water and cook. After cooking for ten to fifteen minutes, take it off and serve hot. Delicious gram curry is ready.
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