Traditional Halwa Puri
A beloved Pakistani breakfast, Halwa Puri combines sweet, buttery semolina halwa with crisp, golden puris. Nutritious, satisfying, and simple to make, this dish brings restaurant-style flavor to your home kitchen. Perfect for brunch, family breakfasts, or special occasions.
Equipment
- 1 Mixing Bowl
- 1 Cooking pan
- 1 Frying pan or wok
- 1 slotted spoon
- 1 Wooden spoon
Ingredients
For the Halwa:
- 1 cup coarse semolina
- ½ cup sugar
- 2 ⅓ sticks salted butter
- 2 ½ cups whole milk
- ¼ cup mixed chopped nuts almonds, pistachios, optional
- 3 –4 green cardamom pods crushed (optional)
- 1 –2 tbsp ghee optional
For the Puri:
- 1 cup Atta flour chapati flour
- ½ cup + 1 tbsp water
- ½ tsp oil + extra for greasing
- Oil for frying
Instructions
- Toast the Semolina: Place the coarse semolina in a dry, heavy-bottomed pan over medium-high heat. Stir continuously using a wooden spoon to prevent burning. Toast the semolina until it develops a light golden-brown hue and releases a warm, nutty aroma. This process ensures the halwa will have a rich flavor and prevents it from becoming grainy when milk is added.
- Incorporate the Butter: Once the semolina is evenly toasted, reduce the heat slightly and add the salted butter. Stir thoroughly so that the butter melts and coats every grain of semolina. You will notice the mixture becomes glossy and slightly sticky—this is normal. If you are using green cardamom for flavor, add the seeds now, crushing them lightly to release their fragrant aroma.
- Add the Sugar: Sprinkle the sugar over the buttered semolina and continue stirring. Cook until the sugar melts completely and is absorbed by the semolina. Stir consistently to avoid clumping, ensuring a smooth and slightly glossy mixture. This step creates the characteristic sweetness and adds depth to the halwa’s texture.
- Mix in the Nuts: Add the chopped nuts—such as almonds and pistachios—and fold them into the semolina mixture. The nuts provide crunch, texture, and natural oils that enhance the richness of the halwa. Keep stirring to ensure even distribution throughout the semolina.
- Pour in the Milk Gradually: Slowly add the whole milk to the pan in small portions while continuously stirring. The mixture will initially become very wet and loose, which is normal. Stir gently but consistently to prevent lumps. Continue cooking until the semolina absorbs the milk entirely, resulting in a thick, creamy halwa. Adjust the consistency by adding a little more milk if desired for a softer texture.
- Finish with Ghee (Optional): While the halwa is still piping hot, stir in a tablespoon or two of ghee if desired. This step enhances the aroma, adds a glossy finish, and gives the halwa a luxurious, melt-in-your-mouth quality. Taste and adjust sugar or nuts as needed. Set aside and keep warm while preparing the puris.
- Prepare the Puri Dough: In a large mixing bowl, place the atta flour and create a small well in the center. Pour in the water and ½ teaspoon oil. Mix with your hand, gradually incorporating the flour into the liquid until a smooth, pliable dough forms. Knead gently for about 5–7 minutes until the dough is soft, elastic, and not sticky. Shape the dough into a ball, lightly coat with oil, and cover with a clean tea towel. Let it rest for 20–30 minutes to allow gluten development for puffier puris.
- Divide and Shape the Dough: After resting, divide the dough into six equal portions. Roll each portion into a smooth ball. Using a rolling pin, flatten each ball into a circular shape approximately 12–15 cm in diameter and about 2 mm thick. Lightly dust the surface with flour to prevent sticking, but use sparingly to avoid making the oil cloudy during frying.
- Heat the Oil for Frying: In a deep frying pan or wok, pour enough oil to submerge the puris partially. Heat the oil over medium-high heat. Test the oil by dropping a small piece of dough into it—if it rises and bubbles immediately, the oil is ready for frying. Properly heated oil ensures the puris puff evenly and absorb minimal grease.
- Fry the Puris to Golden Perfection: Carefully slide one rolled puri into the hot oil. Using a slotted spoon or spatula, gently press the puri down so that the uncooked side touches the oil and encourages puffing. Fry until the puri turns a light golden color on both sides. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough, maintaining consistent oil temperature for uniform cooking.
- Serve Warm and Enjoy: Arrange the golden puris on a serving plate alongside the freshly made halwa. Serve immediately while both components are warm. Halwa Puri pairs beautifully with yogurt, pickles, or fresh fruits for a complete, satisfying breakfast or brunch experience.
Notes
- Use coarse semolina for a rich, textured halwa; fine semolina may result in a mushy consistency.
- Butter and ghee enhance flavor and creaminess—adjust according to your preference for richness.
- Toast semolina slowly and evenly to avoid burning; this step is key for nutty aroma.
- Keep puri dough soft but not sticky; resting allows gluten development, resulting in puffier puris.
- Roll puris thinly (about 2 mm) for optimal puffing; thicker puris may remain dense.
- Use minimal flour while rolling to prevent oil from becoming cloudy during frying.
- Cardamom adds traditional aroma but can be skipped if unavailable.
- Nuts like almonds and pistachios add crunch and healthy fats; you may also use cashews.
