Satisfy Your Cravings with Delicious Halwa Puri – A Traditional Pakistani Dish

Halwa Puri is not just a breakfast dish, it is a cultural experience that is deeply rooted in Pakistani tradition. This meal is a classic at festive occasions like weddings and religious holidays and is frequently enjoyed as a weekend breakfast with family and friends.

Semolina, sugar, and ghee are the only ingredients needed to make the sweet semolina custard known as halwa. Despite this, the halwa has a deep, complex flavour with hints of cardamom and almonds. The crispy and fluffy Puri, made with all-purpose flour, oil, and baking powder, complements it nicely. The combination of sweet and savory flavors is a hallmark of Pakistani cuisine, and Halwa Puri is the quintessential representation of this.

One interesting aspect of Halwa Puri is the concept of “Puri wala,” which is a term used to refer to the street vendors who sell Puri in Pakistan. These vendors are known for their skill in creating perfectly puffed and crispy Puris, and they often have loyal customers who return time and time again for their delicious breakfast offerings.

Overall, Halwa Puri is more than just a delicious breakfast dish, it is a cultural icon that represents the warmth, hospitality, and diversity of Pakistan. This recipe is a delicious treat that will satisfy your appetite and tantalise your taste buds whether served at home or on a street corner.

here’s a recipe for Halwa Puri, a traditional Pakistani breakfast dish that is sure to satisfy your cravings.

Ingredients

For Halwa:

• 1 cup semolina (sooji)
• 1/2 cup ghee or clarified butter
• 1 cup sugar
• 2 cups water
• 1/2 tsp cardamom powder
• Almonds and pistachios, chopped, 1/4 cup
• 1 tbsp raisins (optional)

For Puri:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp baking powder
• 2 tbsp oil
• Warm water, as needed
• Oil, for frying

Instructions

1. Ghee must be heated in a pan over medium heat before the Halwa can be made. Add the semolina and cook until golden brown, stirring constantly.
2. Stir well after adding the sugar and water to the pan. While stirring frequently, bring the mixture to a boil.
3. On low heat, cook the halwa for about 5-7 minutes, or until it thickens and the semolina is cooked.
4. Before adding the cardamom powder, almonds, pistachios, and raisins to the pan, thoroughly combine everything. Set aside.
5. In a mixing basin, mash together the flour, salt, sugar, and baking powder to make the puri.
6. Add the oil and mix well. As you gradually incorporate warm water, knead the dough until it is elastic and smooth.
7. The dough should be covered with a moist cloth for at least 20 minutes to rest.
8. Warm the oil in a deep frying pan over medium-high heat.
9. Make little dough balls and flatten each one into a circle.
10. Carefully place the Puri into the hot oil and fry until golden brown and puffed up.
11. The Puri should be taken out of the oil and put on a plate covered with paper towels to absorb any extra oil.
12. Serve the Halwa and Puri together, and enjoy the delicious and traditional Pakistani breakfast!