How to Make Appetizing Halwa poori

Halwa poori. Place sugar and water in a pan and heat till sugar dissolves. Heat ghee/oil with cardamom till it starts to splutter. Add suji/semolina in a pan on low heat and keep stirring until semolina is fragrant.

Halwa poori Halwa Poori is a traditional Bangalore dish, popularly made by Muslim families specially during weddings. During a wedding, a no. of food items go from the Bride's side to the Groom's side, which also includes Halwa Poori. There are also numerous occasions when they are made at home, but they kind of always need a … Continue reading "Halwa Poori" Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. You can cook Halwa poori using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Halwa poori

  1. You need of Poori(see recipe).
  2. Prepare 1 cup of sooji.
  3. Prepare Half of cup sugar.
  4. Prepare 1/4 cup of ghee ya oil.
  5. Prepare Pinch of elaichi powder.
  6. Prepare Pinch of yellow colour, optional.
  7. You need of Nuts.

Traditional mango pickle and onion pickle are also served along with fresh yogurt. A variety of bakeries often set up stalls of Halwa. halwa puri banane ka tarika Poori Recipe Perfect round puffy and Soft puri Recipe Easy and Tasty Breakfast Recipe puri chana Pakistani halwa puri cholay reci. In a pan mix together water, cardamom and sugar. Bring to a boil and stir till the sugar dissolves.

Halwa poori instructions

  1. Pan mein ghee garam krein or sooji add kar k fry krin For few minutes..
  2. Dosray pan mein 2 cup pani or sugar add kar k sheera bana lain.
  3. Sheeray ko sooji walay pan mein dal k cook krin elaichi powder, yellow colour or nuts b add kar k cook krin.
  4. Jab ghee nikal aye tu flame band kar dan Plate mein nikal lan Garnishing kar k serve krin.

In a separate pan heat ghee and add suji. Cook on low heat till golden brown. Add the sugar syrup to the suji. For the Halwa: Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to change and it gives a lovely nutty aroma. You should keep stirring often so the colour is even.