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 special reason. I have no idea where the tradition came from, but
it does have a little Mughlai influence and that’s why the traditions are
carried on by Muslim families.
The reason probably is also because it a tedious job making them, requires
time and effort and usually made in a large batch too. When made, its always
distributed among relatives, friends and neighbors. When I first saw Halwa
Poori, it reminded me of Diwali Gujiya and honestly I have never been a fan of
Gujiya. I always found them too coconuty and I also felt that it was always too
dry and the dry coconut would start falling out if not careful. I also felt
that if there was something that was nicer, softer and sweeter and Halwa Poori
seemed to be a perfect answer to it.
Halwa is made of Chana daal, coconut, Khoya, Milk and sugar cooked together
in ghee/ Oil. The poori is made from All purpose flour. The halwa is filled in
the poori and then sealed and fried. The traditional recipe is great and
awesome if you are serving a large no. of people in a day or two. After that
they kind of get a little mushy unless you keep them in a perfect airtight
container.
When I started making Halwa Poori, it always is great in taste. And then I decided to bring a little twist to this recipe and instead of the regular dough, I switched to Puff pastry dough. So there is also a recipe with Halwa Puff Pastry. And, for the Halwa, I can make and refrigerate it for up to 15-20 days. The Halwa can also be eaten minus the poori or puff pastry.
I hope you enjoy making this as much I do..Its definitely a great recipe.
Halwa filled inside dough and deep fried
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Instructions
Mix Flour, salt and Oil. Add water little at a time and make a soft dough.
Keep the dough covered for around 20 minutes.
Wash and soak the daal for 2-3 Hours.
Boil the daal till its soft and mushy.
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Make a puree of coconut and milk as well.
Add ghee to a pan, followed by cloves, cinnamon and cardamom powder.
Add the pureed daal to the pan. Cook for around 10 minutes
Add the pureed coconut and milk. Cook for another 5-7 minutes on medium heat.
At this point you should add food color if you are using it, if not then skip this step.
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Add sugar and mix well. Cook for 5 minutes
Add the Khoya powder and keep stirring on low to medium heat
The consistency of the Halwa should be like this in the end. Take it off the stove and let it cool down completely.
Once completely cool, add the halwa as a filling to the poori.
I used an Empanada maker. Rub a little water in the outer parameter and seal it. You can also do it with your fingers or use a fork.
Prepare all you want and heat up the oil to fry them.
Deep fry them till golden brown in color.
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Mashallah Mashallah Mashallah
JazakAllah
Thanks dis was really helpful
Thank you.