Halwa poori
Halwa poori - Delicious badam ka halwa (Almond halwa) filled inside pooris and deep fried. This is perfect on its own, or can be accompanied with kheer.
I remember as a kid, whenever we used to go to India during vacations, my naani used to make these. It used to take an entire day, making the halwa first, then filling the pooris, lastly frying them. It used to be amazing to see the number of pooris she used to make! (with the help of the maids of course!) Just cant imagine making so many now. The recipe below makes around 20-25 depending on the size, you might have left over halwa, which will go perfectly well as a spread on bread, or you can add some milk and make it badam kheer.
Anyway delicious halwa poori recipe is here.
Do give it a try and let me knowwhat you think!
Halwa Poori
Serves - 8 - 10
Duration - 40 mins
Ingredients
Badam ka Halwa
- Almonds - 125 grams
- Sugar - 250 grams
- Milk - 1/2 cup
- Saffron - 1 pinch
- Flour - 250 grams
- Water - 3/4 cup
- Salt - 1/4 tsp
- Oil - 1 spoon
Method -
- Soak almonds in warm water, and peel the skin off and set aside.
- Grind the almonds, milk, saffron and sugar until it forms a smooth paste.
- Cook this mixture on low heat, mixing regularly so that it doesn't turn brown.
- Once the mixture is thick, remove from flame and keep aside.
- In a mixing bowl, mix together flour, water, salt. mix the dough well. until it forms a smooth ball of dough.
- Now make small balls out of the dough.
- Make a paste of 1/4 cup water and 1 tsp flour (to seal the pooris)
- Roll out each ball into a small circle, scoop out a small spoon of halwa on it.fold the circle into two, dip your finger into the flour water paste and put it on the corners of the circle, and seal the pooris, by pressing the sides.
- Heat oil in a wok, and deep fry the pooris until golden brown.
- The delicious halwa pooris are ready! Serve warm! Enjoy!
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