Halwa poori is a popular breakfast or brunch meal from the Indian subcontinent, mainly from northern India and Pakistan. The meal is made up of two primary components: halwa, a sweet and thick pudding prepared from semolina, ghee, sugar and fragrant spices, and poori, a deep-fried wheat flour bread. The rich culinary traditions of the Mughal Empire, where extravagant and sumptuous feasts were served, may be traced back to the origins of halwa poori. The combination of halwa and poori became a popular breakfast choice throughout time, frequently offered during festive events or religious festivities. Halwa poori exemplifies the region’s appreciation of both sweet and savoury flavours, and it has become an iconic and beloved aspect of the cuisine.
- Ingredients
For Pori:
- All-purpose flour: 4 cups
- Semolina: 1 cup
- Salt: 1 teaspoon
- Oil: 1 cup
- Yogurt: ½ cup
- Water: as required
For Halwa:
- Sugar: 1 cup
- Green cardamom: 1
- Water: 1 cup
- Sugar: 1 cup
- Semolina: 1 cup
Steps to follow:
For Pori
- In a bowl add all the ingredients and knead the dough.
- Let the dough rest for 30 minutes.
- Take small balls of dough flatten them and fry them in the oil.
For halwa:
- Roast it for 10-15 minutes until it changes colour to light brown
- Then add the sugar syrup to it and cook it until the water dried up
- Then turn off the flame and add dry fruits to it
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