Halwa Puri

Halwa puri is very tasty sweet. we can store it in the fridge for a week. At the time of eating just heat it in oven or in pan.

First you have to prepare sujji halwa. Then prepare puri and deep fry.

For halwa: 

Ingredients:

-sujji rava 1 cup

-sugar 1 1/2 cup

-water 2 1/2 cups

-cardamom 1 (Ilachi)

-ghee 1 tbsp

-dry fruits

Procedure:
 A)       -Take ghee in the deep frying pan and fry dry fruits on low flame till they                   turn brown. 

-Remove them from ghee and keep them aside.

-Now fry sujji rava in the remaining ghee on the low flame with continuous stirring.

-When it slightly changes its colour turn off the flame.

- Take a sauce pan and boil water till bubbles arise.

- Now turn the flame low & add fried rava slowly with continuous stirring so that lumps shouldn’t form.

- Now add sugar to it & stir once again.

- Add dry fruits

-After the sugar melted completly cover it & turn off the flame.

B)      Now lets make puri:

          -take 2 cups of maida/wheat flour.

          1 tbsp sujji rawa

          1 tbsp oil

          pinch of salt

          pinch of eating soda

          water

-take maida, sujji , soda and salt in wide plate/bowl.

-mix them well.

-now add water slowly and prepare the batter. The batter should be like puri batter (tight). It will become loose later. So be careful. spread the oil on the dough and cover it. 

-keep it aside atleast for 1/2hr.

C)  - once mix the halwa and make small balls.

      -squeeze the maida dough to make it soft.

      -make maida balls equal to halwa balls. maida must not sit like balls . It has to spread little. If necessary add little water.

      -spread little oil on your palm and spread maida. Put halwa ball in the center and cover it. Lightly roll the ball to make it soft. Dont apply pressure. (you have to make the balls like allo parota )

     -take a polythene cover and spread oil on it. Now press the ball evenly, not so thin . Otherwise halwa will come out.

    - meanwhile heat the oil in deep pan for deep fry.

    -when the oil is hot drop the puri slowly into it.

    -when it puffs turn to second side slowly.

    when both sides are light brown colour remove it with holes spoon . Now press it with bowl or other spoon to remove excess oil.

  -keep it aside.

-pressing puri and frying  can be done simultaneously. 

TIPS:

          - You can vary the sugar measurement as per your taste.

         -the colour of puri becomes pale later. So fry till brown colour
         -you can enjoy hot one or cool.
         -while reading the procedure look difficult but not so.