Special Halwa Puri and Chanay

recipe

INGREDIENTS

Clarified butter 1 ½ cup

Green cardamom 4-5 cracked

Semolina 1 cup

Water 5 cups or as required

Orange food colour ¼ tsp

Sugar 1 cup or to taste

Onion 3 medium

Tomatoes 2 large

 Cooking oil 2 tbsp and for frying

Butter 3-4 tbsp

Cumin seeds ½ tsp

Dried red chillies 3-4

Ginger garlic paste 1 tbsp

Salt 1 tbsp or to taste

Cumin powder 1 tsp

Red chilli powder 1 tsp or to taste

Coriander powder 1 tsp

Turmeric powder ½ tsp

Chicken powder ½ tbsp

Black pepper powder ½ tsp

Chickpeas (boiled) 2 cups

Cream 4-5 tbsp

Garam masala powder ¼ tsp

Dried fenugreek leaves 1 tsp

Fresh coriander (chopped) handful

Green chillies (sliced) 2-3

White fine flour 3 cups

Almonds (sliced)

Pistachios (sliced)

DIRECTIONS

 In a wok, add clarified butter and let it melt.

 Add green cardamom, semolina, mix well and cook on low flame until it changes colour and fragrant (5-6 minutes) and mix continuously.

 Add water and mix well.

 Add orange food colour, mix well and cook until it leaves the sides of the pot (2 minutes).

 Add sugar, mix well and cook until sugar is dissolved, cover and simmer cook on low flame until ghee separates (4-5 minutes).

 Grate onion and tomatoes with the help of grater and set aside.

 In a wok, add cooking oil, butter and let it melt.

 Add cumin seeds, dried red chillies and mix well.

 Add grated onion and tomatoes, mix well and cook on medium flamer for 3-4 minutes.

 Add ginger garlic paste and mix well.

 Add salt, cumin powder, red chilli powder, coriander powder, turmeric powder, chicken powder, black pepper powder, mix well and cook for 2 minutes.

 Add boiled chickpeas and mix well.

 Add water, mix well and bring it to boil, cover and cook on medium flame for 6-8 minutes.

 Turn off the flame, add cream and mix well.

 Turn on the flame, add garam masala powder, dried fenugreek leaves, fresh coriander, green chillies, butter, cover and simmer on low flame for 2 minutes.

 Garnish with fresh coriander, butter and serve!

 In a bowl, add white fine flour, salt and mix well.

 Add clarified butter and mix well until it crumbles.

 Gradually add water and knead until dough is formed, cover and let it rest for 15-20 minutes.

 Knead dough again until smooth.

 Grease hand with oil, take a small dough (70g) and make a ball.

 Grease with cooking oil, press with hand and roll out with the help of rolling pin.

 In a wok, heat cooking oil (160-170C) and deep fry on medium flame until it puffs up and golden (makes 11-12).

 Garnish halwa with almonds and pistachios and serve with poori and chanay!

Courtesy: Food Fusion Recipe by Kanwal Mohsin