Halwa Puri Recipe Video – How to Make Hyderabadi Milad Un Nabi Special Halwa Puri – Easy & Simple

Описание: Halwa Puri from Maimoona Yasmeen’s Recipes for making 11 to 12 puris

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For making the halwa (for fillings)

Ingredients:

Bengal gram (chana dal): 250 grams
Almonds: 50 grams
Dry coconut: ½ shell
Khoya: 100 grams
Milk: 1 tea cup + 2 tea cups
Clarified butter (pure ghee): 1 tablespoon + 4 tablespoons
Raisins (kishmish): 50 grams
Cardamom powder (elaichi powder): ½ teaspoon
Sugar: 350 grams

Procedure:

1. Add Bengal gram or chana dal to a pressure cooker.

2. Add 500 ml of water and close the lid. Cook till the Bengal gram gets tender.

3. Grind this into a fine paste.

4. Grind almonds into a fine paste and keep aside.

5. Grate dry coconut and keep aside.

6. Soak and blend khoya in one tea cup of milk and keep aside.

7. To a cooking pan, add 1 tablespoon clarified butter or pure ghee and stir fry the raisins. Keep this aside.

8. Add 4 tablespoons more of carified butter to the pan.

9. Add the ground paste of bengal gram.

10. Stir fry for about 5 to 10 minutes till the raw smell of the Bengal gram disappears.

11. Add grated coconut, almond paste, khoya and milk mixture, 2 cups of milk and add cardamom or elaichi powder.

12. Mix well and add sugar and cook for about 10 to 15 minutes (Cook on low flame if the mixture splutters).

13. Switch off the flame and add fried raisins.

Bengal gram halwa is ready. Allow it to cool.

For preparation of dough:

All purpose flour (maida): 250 grams
Salt: 1/4th teaspoon
Clarified butter (pure ghee): 1 tablespoon
Milk: ½ tea cup
Water: as per requirement (here we have used ½ tea cup of water)

Procedure:
1. In an empty bowl, add all purpose flour or maida.

2. Add salt, clarified butter or pure ghee milk.

3. Add required amount of water to make the dough.

4. Knead the dove and leave it for about half an hour covered with a damp muslin cloth.

For making puris:

Ingredients:

Cooked bengal gram sweet or halwa
Dough
All purpose flour (maida) (to fecilitate the rolling of bread)
Oil for frying

Procedure:

1. After half an hour, knead the dough thoroughly till it is quite soft.

2. Divide it into two portions.

3. Take one portion of dough, roll horizontally and divide into small portions. Roll each small portion and press between the palms to make round and circular portions.

4. Repeat this with the remaining dough.

5. Roll out each portion into a flat, round and thick bread or roti.

6. Fill the other end of the roti with one or one and a half tablespoon of Bengal gram sweet or halwa.

7. Apply water near the corners and seal the other half tightly.

8. Cut the ends, using a cutter (You can make various designs at the ends).

9. Arrange the puris on a cloth to prevent wetting or sticking to the plate and also keep them covered with another cloth before frying to prevent them from drying.

10. Add oil for frying to a pan and when the oil is hot, lower these puris into the pan and fry on both sides till they turn golden brown.

Halwa Puris are ready, serve with chawal ki kheer.