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halwa puri | halwa samosa | halwa recipe | Milaud-Un-Nabi | Eid special

Halwa puri is a traditional sweet at the special occasion of Milaud-Un-Nabi which means the birthday of Prophet Muhammad(Sallallahu Alaihi Wasallam).

Course Dessert, Snack
Cuisine Indian
Keyword Eid special, halwa puri, halwa puri recipe, halwa samosa, Milaud-un-Nabi, sweet samosa recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 6

Ingredients

Ingredients for halwa puri:

For halwa:

  • chana dal - 1 cup
  • ghee - 5 spoons
  • raisins(kishmish) - 10
  • almonds(badam) - 6
  • cashew nuts(kaju) - 6
  • jaggery - 1 1/2 cup
  • water - 1/2 glass

For puri(samosa):

  • wheat flour - 1 cup
  • plain flour - 1 cup
  • water - 1/2 cup
  • oil - for deep frying

Instructions

Procedure for halwa puri:

How to make halwa:

1. Soak and pressure cook chana dal:

  1. Soak a cup of the chana dal for one hour.

  2. Take pressure cooker add soaked chana dal and 1/2 glass of water.

  3. Close the lid and pressure cook for 4 whistles.

  4. Carefully open the lid. Let it cool completely.

2. Blending:

  1. Add boiled and cooled chana dal into the blender jar.

  2. Blend to a smooth paste. Set aside.

3. Making halwa:

  1. Heat a pan add 3 spoons ghee.



  2. Add raisins, almonds and cashew nuts.

  3. Fry for a minute till they turn crisp and set aside.

  4. Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.

  5. Fry till the water in halwa dry.

  6. Add a spoon of ghee stir well.

  7. Add 1 1/2 cup of grated jaggery stir continuously.



  8. Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.

  9. Add the fried raisins, cashew nuts and almonds mix well.

  10. If necessary add ghee and cardamom powder. This is optional.

  11. Halwa is ready, switch off the fire.

  12. Take into a bowl and set aside. let the halwa cool completely.

How to make puri or samosa:

1. Preparing dough:

  1. Take a bowl add all-purpose flour(a cup of wheat flour and plain flour).

  2. Pour little by little water and make a dough.

  3. The dough should be soft and pliable but not wet.

  4. Divide the dough into lemon size equal portions.

2. Rolling and stuffing puri:

  1. Place the dough, rolling board and halwa bowl side by side.

  2. Take small portion of dough, dust the flour and roll as puri.

  3. Stuff a spoon of halwa at the center of puri fold it.

  4. Using fingers press the edges of puri to lock the halwa mixture.

  5. Carefully lock the puri, if there are any gaps the halwa will spread in the oil.

  6. Repeat the same process for all the puri.

Deep frying stuffed puri:

  1. Heat oil in a pan over high flame and reduce to medium flame.


  2. Drop one or two puri do not crowd them.

  3. Fry on both sides till the puri turns golden and crisp.

  4. Take into the tissue to remove excess oil.

  5. Similarly fry all the puri. let it cool and can store in an airtight container for 3 -4 days.

  6. Serve the halwa puri with the best combination of hot rava kheer.

  7. Serve as a snack, breakfast or at any Eid occasion.

Recipe Notes

  • Check whether the halwa is cooked or not. 
  • Check the consistency of water and Pressure cook for 2 more whistles if necessary.
  • If the jaggery is melted cmpletely the colour of halwa changes.
  • If necessary add ghee and cardamom powder.
  • The dough should be soft and pliable but not wet.
  • If there is any extra dough or you want to shape the puri, cut the dough in arc shape with the help of knife.
  • Carefully lock the puri, if there are any gaps the halwa will spread in the oil.