Halwa Poori
Halwa filled inside dough and deep fried
Cuisine
Indian
,
Mughlai
Servings
Prep Time
10
people
20
minutes
Cook Time
1.5
Hours
Servings
Prep Time
10
people
20
minutes
Cook Time
1.5
Hours
Ingredients
1
cup
Chana daal
1.5
cups
coconut
Fresh, cut to small pieces
1
cup
milk
1.5
cup
Khoya Powder
You can also use 1/2 cup Khoya if you cannot find Khoya powder
1.5 – 2
cups
granulated Sugar
More or less according to your taste
4
tbsp
Ghee
1
No.
Cinnamon stick
2
No.
cloves
1/4
tsp
cardamom powder
1/8
tsp
Nutmeg powder
3
cups
All purpose Flour
1/4
tsp
Salt
2
tbsp
Oil
1
cup
Warm water
For the dough. More or less as needed
1/8
tsp
Orange food color
Optional
3
cups
Oil
To Fry
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.
Puree the daal
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.
Add the saffron strands
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.
Serve hot or warm.