Grandmas recipes are the BEST! The world’s best cook, my Ammamma is teaching us how to make Halwa Pooris and you’re going to love it 😃

Ingredients
- Halwa Mixture -
1 cup Godhuma pindi or whole wheat flour
2 cups water
175g Sugar
Pinch of Salt
2-3 tsp Ghee
1 tsp Cardamom powder
2 tbsp Raisins
2 tbsp Toasted Cashews

- Outer Poori Layer -
95g Godhuma pindi or Whole wheat flour
20g Maida or all purpose flour
1 tsp Ghee
Few tbsp Water

Instructions

- First step is to make the halwa mixture.
In a bowl, add one cup of whole wheat flour with a pinch of salt and 3-4 tablespoons spoons of water and mix until it reaches a thick paste consistency.

- Next add 2 cups of water and let it sit for atleast an hour.

- After an hour, gently pour away the top layer of water.

- To the remaining mixture, add 175g of sugar and leave just a tiny bit for later.

- With that left over sugar, let’s make a light caramel. Heat the sugar with a few drops of ghee in a pan and stir constantly until it reaches an amber colour. This should take a few minutes.

- Once it reaches this colour, all the liquid flour and sugar mixture and stir constantly until it becomes a thick solid paste. Add 2-3 teaspoons of ghee in between and keep mixing until it all comes together.

- Add 1 tsp of cardamom powder and mix well.
Add 2 tablespoons of both raisins and toasted cashews and mix well.

- Once it’s slightly cool, make them into balls and leave aside.

- To make the outer layer dough, in a bowl, add 95g whole wheat flour or godhum pindi, 20g of plain all purpose flour or Maida, pinch of salt, 1 tsp of ghee, few tbsp of water and mix until it becomes a thick but soft dough and Leave it to sit for half hour.

- After half hour, start making balls with the dough and make sure that they are slightly smaller than the halwa balls.

- Fill each dough ball with the halwa filling delicately and close it up.

- On some baking paper, add a few drops of ghee and press down each ball into 3 -4 inch circles.

- For a lighter version of the halwa pooris, add some ghee to a pan and cook them until they become brown on both sides. Add some more ghee on too for some extra deliciousness.

- For the tastier version of the halwa pooris, let’s fry them in oil and ghee. Once the oil ghee mixture is hot, add the halwa pooris and deep fry till they become brown and crispy.

Enjoy!

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