Halwa Poori Chana | Sheera Puri Cholay – Prasad Recipe

Ingredients

For the Halwa:

• 1 cup semolina (suji)
• 1 cup sugar (adjust to taste)
• 1 cup ghee (clarified butter)
• 3 cups water
• 1/4 teaspoon cardamom powder
• A handful of cashews and almonds (chopped)
• Raisins (optional)

For the Poori:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water (as needed to knead the dough)
• Oil (for deep frying)

For the Chana:

• 1 cup chickpeas (soaked overnight)
• 2 medium onions (finely chopped)
• 1 tomato (chopped)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt (to taste)
• Oil (for cooking)
• Fresh coriander (for garnishing)

Preparation Steps

1. Making the Halwa:

1. Roast the Semolina: In a pan, heat 1 cup of ghee over medium heat. Add 1 cup of semolina and roast it until it turns golden brown, stirring continuously to prevent burning.
2. Prepare Sugar Syrup: In a separate pot, bring 3 cups of water to a boil and add 1 cup of sugar. Stir until dissolved. You can add a pinch of cardamom for flavor.
3. Combine: Once the semolina is roasted, slowly pour in the sugar syrup while continuously stirring. Be cautious of the steam.
4. Add Nuts and Cardamom: Mix in the cardamom powder, chopped nuts, and raisins. Cook for another 5-7 minutes until the halwa thickens and starts to leave the sides of the pan. Set aside.

2. Preparing the Poori:

1. Make the Dough: In a bowl, mix 2 cups of whole wheat flour with 1/2 teaspoon of salt. Gradually add water to knead into a soft dough. Let it rest for about 20-30 minutes.
2. Roll the Pooris: Divide the dough into small balls. Roll each ball into a small circle about 4-5 inches in diameter.
3. Fry the Pooris: Heat oil in a deep frying pan. Once the oil is hot, gently slide in the rolled pooris. Fry until they puff up and turn golden brown. Remove and drain on paper towels.

3. Cooking the Chana:

1. Prepare Chickpeas: In a pressure cooker, add soaked chickpeas, water, and a pinch of salt. Cook until they are soft (about 3-4 whistles).
2. Make the Gravy: In a pan, heat oil and add 1 teaspoon of cumin seeds. Once they splutter, add finely chopped onions and sauté until golden brown.
3. Add Spices: Add ginger-garlic paste, chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until the tomatoes are soft.
4. Combine Chickpeas: Add the cooked chickpeas to the gravy. Mix well and add 1 teaspoon of garam masala. Let it simmer for about 5-7 minutes. Garnish with fresh coriander.

Serving Suggestions

Serve Halwa Poori Chana on a plate, placing the warm pooris alongside a generous serving of chana and halwa. You can also add a side of yogurt or raita for a refreshing contrast to the rich flavors of the dish.

Enjoy Your Meal!

This delicious trio of Halwa, Poori, and Chana is perfect for celebrations, family gatherings, or a special weekend breakfast. The combination of sweet and savory flavors will surely impress your guests and loved ones!