Halwa Polelu | How to make Halwa Polelu

By Swapna Sunil  |  11th Jul 2016  |  
5.0 from 1 review Rate It!
  • Halwa Polelu, How to make Halwa Polelu
Halwa Poleluby Swapna Sunil
  • Prep Time

    3

    Hours
  • Cook Time

    70

    mins
  • Serves

    10

    People

25

1





About Halwa Polelu Recipe

Many of you might have heard the Poori and Sheera/Halwa combo , so this is kind of similar to it, instead of having sheera as a side, here it is used as a stuffing ..Halwa Poli is an authentic sweet dish that is made in Telangana Arya Vysya community during the telugu new year Ugadi ...Though i tweaked the procedure a bit to the healthier pan fried version instead of the deep fried authentic ones, but the original recipe is adopted from my from Mom !!

Halwa Polelu is an authentic dish which is perfect to serve on all occasions. The Halwa Polelu is delicious and has an amazing aroma. Halwa Polelu by Swapna Sunil will help you to prepare the perfect Halwa Polelu in your kitchen at home. Halwa Polelu needs 180 minutes for the preparation and 70 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Halwa Polelu. This makes it easy to learn how to make the delicious Halwa Polelu. In case you have any questions on how to make the Halwa Polelu you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swapna Sunil. Halwa Polelu will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Halwa Polelu

Ingredients to make Halwa Polelu

  • 1 cup - Sooji / Semolina
  • Ghee 1/4 cup + 2 tbsp
  • Sugar 1-1/4 cup
  • Water - 2 cups
  • Cardamom - 1
  • Yellow food color 2 pinch (divided)
  • All purpose flour (Maida) 1 cup
  • Salt 1 pinch
  • Oil 5 tbsp

How to make Halwa Polelu

  1. Take maida, 1 pinch salt, 1 pinch yellow food color in a mixing bowl and mix well. Add water little by little and knead to a smooth pliable dough. Now add oil little by little and knead into a soft dough. Coat the outer layer of the dough with oil and cover it. Let it rest for 3 hours at least.
  2. Heat 1/4 cup ghee in a pressure cooker or pan. Add the sooji and roast over low heat till aromatic, without changing color. This should take 2-3 mins.
  3. On another hand heat water and add sugar and let it dissolve completely. Add crushed cardamom seeds, 1 pinch yellow food color and mix well.
  4. Add this hot sugar syrup to the roasted rava and mix well. Immediately close the cooker with a lid and place the weight on top and leave it for 20-25 mins. No need to switch on the stove at all. Open after 20 mins and soft rava kesari will be ready without any lumps.
  5. Make small lemon size balls of both the rava kesari and the dough. Grease your finger with ghee or oil. Place the dough ball on a greased plastic sheet and pat with your finger tips to a circle.
  6. Place the sooji ball in the middle of the dough and cover it with the dough and make a ball once again.
  7. Now once again pat the stuffed ball into an appam as thinly as you can manage.
  8. Heat a griddle and gently tilt the plastic sheet and place the poli on the griddle and drizzle ghee around the it.
  9. Cook on both sides till you can see brown spots on both the sides. Transfer to a plate.

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Komalasuri Komalasuria year ago

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