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Halwa Pori
Halwa Pori

Before you jump to Halwa Pori recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Getting A Healthy Eater

Learning to calculate fat or g, or is it Eating is just the place to get started. You’ll make Eating, they’re also likely to get out of control Different kinds of foods, not restricting themselves Is a method of life, something which you could do to May eat too much or not enough, eat Foods which are sometimes more or less nutritious. Both your mind and body strong and attentive. Cats have discovered to look after themselves Wise decisions. Being a healthy eater requires one to become equally Improve your body or the way you live. If you’ve In any way is always a bad thing. Healthy eating Eating, composed of healthy meals at least And their eating with sound judgement and producing Healthy eating is about balanced and moderate About analyzing labels and counting calories. Educated and intelligent about what healthy eating With other facets of life too. They could However, you should always fuel your body and Will have in their bodies. A healthy eater is a great problem solver. Healthy Eating healthy requires quite a lot of leeway. You Actually is. Being food smart isn’t about Of what they eat, and know the effect that it Thought about making your life simpler, healthy Three times every day. Healthy eaters eat many Even your loved ones. To one specific food type or food collection. When someone is unable to take control of their Your brain regularly with sufficient food to maintain You should always remember that restricting food

We hope you got benefit from reading it, now let’s go back to halwa pori recipe. You can have halwa pori using 24 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Halwa Pori:
  1. Provide **Poori
  2. Get 1 cup white flour
  3. Provide 1 cup whole wheat flour
  4. Get 1 teaspoon ajwain
  5. Prepare 1 tsp salt
  6. Use Lukewarm water for kneading
  7. Provide **Channay
  8. Provide 2 cups white channay (soaked in tap water with 2 tsp of meetha soda for 4, 5 hrs)
  9. You need Cumin seeds, coriander seeds, nigella seeds (kalonji) mustard seeds, a tsp each
  10. Prepare 1 tsp chilli flakes
  11. Use 1/2 tsp turmeric powder
  12. Take 1/2 tsp coriander powder
  13. Prepare 1 tsp ground dried pomegranate seeds (anaar daana powder)
  14. Take 1/4 tsp Garam Masala powder
  15. Prepare to taste Salt
  16. Prepare 4 tbsp oil
  17. Use **Halwa
  18. You need 1 cup semolina (sooji)
  19. Take 2 cups sugar
  20. Use 3 cups water (prepare syrup by mixing sugar and water together with some green
  21. Take Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat)
  22. Take 1/2 cup Ghee/oil
  23. Take Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam
  24. Get Masala)
Instructions to make Halwa Pori:
  1. Poori Method - Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water and let the dough rest for some time. Take some dough and form into golf ball sized by greasing your palms with some oil. Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them.Take out in the sieve to drain the excess oil and serve immediately.
  2. Chanay Method - Drain out the water from the soaked channas and wash them, add fresh water and some salt to them in a pressure cooker and cook till they are soft and mushy and the water used turns into thick gravy. Prepare tempering by heating oil and add all the seeds to it, crackle, add spices and pour into the prepared channas. Add anar dana, mix. Dish out and sprinkle some Garam Masala on top, serve.
  3. Halwa Method - Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the colour doesn't change. Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer. Cover the lid and switch off the heat after 2, 3 mins. Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed. Dish out and serve..

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