Halwa poori are a dish traditionally eaten for breakfast in South Asia.
- 1/2 kg all-purpose flour
- Pinch of salt
- 1 cup yogurt
- Ghee or canola oil
Sift flour, then salt, yogurt, and 4 tablespoons ghee. Knead into soft dough using some water. Wrap the dough in a damp muslin cloth and store in a warm place for 2-3 hours. Make 10-12 portions of the dough and roll it out. Heat ghee in frying pan and fry pooris until they’re golden. Be careful while deep-frying the pooris.
Ingredients for the Halwa:
- 1 cup semolina
- 1 1/2 cups sugar
- 3 cups water
- 2 cloves
- Few drops Kewra essence
- 1 pinch of yellow food colour
- Handful of sultanas and almonds
- Pinch of cardamom
- 1/2 cup of ghee or canola oil
Heat oil for 2-3 minutes in a wok, and then add cardamom and cloves. Add semolina and stir until fragrant. In another pan, stir sugar with water and add food colour. Bring to a boil and add this syrup to the semolina. Under low heat, stir well, cover the wok, and cook until the water evaporates. Add Kewra essence, then sprinkle sultanas and almonds.