puri halwa recipe, puri chana, halwa puri chana, durga ashtami Navami prasad,halwa puri cholay, black chana with poori,
#HalwaPooriChana #Sookhe_Kale_Chane #AshtamiPrasadRecipe

Ingredients for Kanya Pujan Prasad
For Chana
Chana - 1 cup (200 gms)
Green coriander - 1 to 2 tbsp
Oil - 1 to 2 tbsp
Green chilli - 2 to 3
Ginger julienne - 1 inch
Cumin seeds - ½ tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Mango powder - ¼ tsp
Red chilli powder - ¼ tsp
Garam masala - ¼ tsp
Salt - 1 tsp

For Halwa
Semolina - ½ cup (100 gms)
Ghee - ¼ cup
Sugar - ½ cup (125 gms)
Cardamom powder - ½ tsp
Cashew (chopped) - 1 tbsp
Almond flakes - 1 tbsp
Raisins - 1 tbsp

For poori
Wheat flour - 2 cups (300 gms)
Salt - ½ tsp

How to make Chana
1- Take a cup of black Chana, wash it and soak it overnight or 7 to 8 hours.
2- After soaking it, add it in the cooker along with a teaspoon of salt and a cup of water.
3- Mix it and close the lid of cooker.
4- Cook it on the medium flame until the first whistle blows.
5- Turn the flame to low after the first whistle has blown.
6- Cook it on the low flame for 3 to 4 minutes.
7- Switch off the flame after 4 minutes.
8- Wait until the pressure of cooker releases.
9- Preheat a pan, add 1 to 2 tablespoons of oil in it and heat it.
10- Add a ½ teaspoon of cumin seeds to it and turn the flame to low.
11- Add 4 finely and vertically chopped green chillies to it.
12- Saute the spices and add a teaspoon of coriander powder to it.
13- Add a ½ teaspoon of turmeric powder to it and saute the spices.
14- Add the cooked Chanas to it along with the water residing in cooker.
15- Add ¼ teaspoon of red chilli powder, ¼ teaspoon of Garam Masala, ¼ teaspoon of mango powder to it and turn the flame to high.
16- Cook it for 2 minutes and add some coriander leaves after 2 minutes.
17- Switch off the flame and mix it.
18- The curry of Black Chanas has cooked and it is ready to be served.

For the poori
1- Take 2 cups of wheat flour in a bowl, add a ½ teaspoon of salt to it.
2- Add a teaspoon oil to it and knead a stiff dough using the water in intervals.
3- After kneading the dough, cover and keep it aside to set for 20 minutes.
4- The dough has set after 20 minutes, mash it.
5- Preheat oil to fry the Poori, divide the dough into the smaller sized lumps.
6- Lift a dough lump and flatten it into the diameter of 3 to 5 inches.
7- Flatten it from the corners. Do not flatten it thinly from the centre and thickly from the corners.
8- The flame should be high to fry the Poori.
9- Add a Poori to fry and press it softly when it starts floating.
10- Fry until the Poori become golden brown from both sides.
11- Flip and fry it until it seems brown.
12- It has cooked because it appears golden to us.
13- Drain it out of the oil and serve.
14- Fry all the Pooris likewise.

For the Halwa
1- Preheat a pan, add 3 to 4 tablespoons of clarified butter in it.
2- Melt it and add a ½ cup of semolina to it.
3- Roast while continuously stirring it on the medium flame.
4- Roast until its color changes to brown.
5- Add the chopped cashews, almonds and roast them along with semolina.
6- Add some raisins and 1.5 cups of water.
7- Add a ½ cup of sugar to it and cook it on the low flame until semolina expands.
8- The semolina has expanded after 5 minutes.
9- Stir it again and cook until it reaches to its thicker consistency.
10- The Halwa has become thick and it has cooked.
11- Add some cardamom powder to it and mix it.
12- Pour it in a separate bowl and serve.

Serving
1- The whole offering is ready to be served
2- You can make it on Saptami, Ashtami or Navami

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