Halwa Puri

A complete Lahori-style breakfast of crisp puffed puris and aromatic semolina halwa, with clear timing so both reach the table hot.

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Halwa puri is celebratory Pakistani breakfast food. The halwa is cooked first and kept warm; the rested puri dough is then rolled and fried one piece at a time for reliable puffing.

Ingredients

• 250 g Fine semolina (for the halwa)
• 150 g Ghee (for the halwa)
• 250 g Caster sugar (adjust to taste)
• 650 ml Water (for the syrup)
• 6 Green cardamom pods (seeds finely crushed)
• 10 Saffron strands (optional)
• 30 g Almonds (slivered)
• 25 g Pistachios (chopped)
• 30 g Golden raisins (optional)
• 350 g Whole-wheat atta flour (for the puris)
• 40 g Fine semolina (for crisp puris)
• 0.75 tsp Fine salt
• 1 tbsp Neutral oil (for the dough)
• 190 ml Lukewarm water (approximately, for the dough)
• 1.5 litres Neutral oil (approximately, for deep-frying)

Step-by-step method

1. First make the puri dough. Mix atta, 40 g semolina and salt. Add 1 tablespoon oil, then enough lukewarm water to form a firm dough. Knead for 5 minutes; it should be firmer than chapati dough.
2. Cover the dough and rest for 30 minutes. Divide it into 18 equal balls and keep them covered. A rested but firm dough rolls smoothly and absorbs less frying oil.
3. For the halwa syrup, bring 650 ml water, sugar, cardamom and optional saffron to a simmer in a saucepan. Stir until the sugar dissolves, then keep the syrup hot on the lowest heat.
4. Melt the ghee in a wide heavy pan over medium-low heat. Add 250 g semolina and roast for 8 to 10 minutes, stirring continuously, until evenly golden and nutty-smelling. Do not allow dark patches to form.
5. Reduce the heat and carefully pour in the hot syrup a little at a time; it will bubble and spit. Stir continuously to break lumps. Cook for 5 to 7 minutes until thick, glossy and pulling from the pan.
6. Fold in most of the nuts and optional raisins. Cover the halwa and keep it warm on the lowest possible heat, stirring occasionally. If it becomes very stiff, add a splash of hot water.
7. Heat frying oil in a deep heavy pan to 190°C. Roll one dough ball to a thin 12 cm circle with even edges. Do not stack rolled puris, because they can stick and dry out.
8. Slide one puri into the hot oil away from you. Gently press the surface with a slotted spoon for a few seconds until it puffs, turn once, and fry for 45 to 60 seconds total until lightly golden. Drain on a rack and check the oil returns to 185–190°C before the next.
9. Garnish the warm halwa with remaining nuts and serve immediately with the freshly fried puris. Traditional chana and aloo curry can be offered alongside; never cover hot puris tightly or they will soften.