Easy Halwa Puri Recipe: Sweet Semolina & Fluffy Bread Breakfast

Prepare the Puri Dough: In a large bowl, combine all-purpose flour and salt. Add 2 tablespoons of oil and mix until crumbly. Gradually add water, kneading to form a firm but pliable dough. Cover and let it rest for at least 30 minutes.

Cook the Halwa: In a separate pot, heat water, sugar, and cardamom pods for the syrup. Bring to a boil, then reduce heat and simmer until sugar dissolves. In another pan, heat ghee/oil and sauté semolina until golden brown and fragrant. Pour the hot syrup into the semolina, stirring constantly until the halwa thickens and absorbs all liquid.

Roll out the Puris: Divide the rested puri dough into small, equal-sized balls. On a lightly oiled surface, roll each ball into a thin, round disc, about 4-5 inches in diameter. Keep them uniform for even frying.

Fry the Puris: Heat a generous amount of oil in a deep pan or wok over medium-high heat until hot (around 350-375°F / 175-190°C). Carefully slide one puri into the hot oil. Gently press it down with a slotted spoon to help it puff up. Fry for 30-60 seconds per side until golden brown and puffed. Remove and drain excess oil on paper towels.

Serve: Garnish the halwa with chopped nuts. Serve the hot, fluffy puris immediately with the sweet halwa. Enjoy this classic combination for breakfast or brunch!