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Photo of Halwa - Poori by Runa Ganguly at BetterButter

Halwa - Poori

Runa Ganguly
30 minutes
Prep Time
30 minutes
Cook Time
3 People
Read Instructions Save For Later

ABOUT Halwa - Poori RECIPE

A North Indian staple breakfast; a sure hit with the whole family, especially with the kids. a warm halwa loaded with nuts and ghee is an excellent choice of breakfast in winters

Recipe Tags

  • Egg-free
  • Medium
  • Kids Recipes
  • North Indian
  • Simmering
  • Whisking
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 3

  1. for pooris:
  2. 200 grams plain flour
  3. 50-70 grams whole wheat flour
  4. salt to taste
  5. 1 tablespoon ghee
  6. oil to deep fry + 1 tablespoon to knead
  7. warm water to knead
  8. 1 teaspoon nigella/kallonji seeds
  9. for halwa(sooji):
  10. 100 grams fine semolina
  11. 35 -40 grams sugar
  12. 3 tablespoon ghee
  13. 25 mili litres of milk
  14. 6-8 whole cashews


  1. for poori:
  2. combine both the flours, salt and nigella seeds in a bowl
  3. add ghee and roughly crumble the mixture
  4. add warm water gradually to knead into a stiff dough
  5. keep dough rested covered for 15 minutes
  6. post resting, heat oil to fry
  7. grease the rolling board and pin
  8. make small lemon sized portions of the dough
  9. roll each uniformly, not too thin or thick
  10. add each carefully in the hot oil
  11. flip and fry till golden brown
  12. take off heat
  13. for halwa;
  14. dry roast the semolina in a non stick pan /wok till aromatic or light brown
  15. take off heat and add the ghee
  16. once the ghee melts, add and sauté the cashews till light brown
  17. take off heat and add the roasted semolina now
  18. whisk constantly for 2 minutes , before adding the milk
  19. as the milk boils, reduce heat and add the sugar
  20. keep stirring constantly as the sugar melts and the halwa leaves the sides of the pan
  21. once done, add the sautéed cashews and mix well
  22. take off heat and serve warm with pooris. enjoy!

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