Pakistani Halwa Poori (Flatbread With Pudding) Recipe – Pakistani Special
Pakistani Halwa Poori is a traditional and indulgent breakfast combo that’s especially popular on weekends and festive occasions. This hearty dish features deep-fried, puffed flatbreads called Poori, served with Halwa—a sweet semolina pudding rich with ghee, sugar, and aromatic spices. Often paired with savory sides like chana masala (chickpea curry) or aloo bhaji (potato curry), Halwa Poori is a beloved meal that delivers a perfect balance of sweet and savory. Let’s explore how to prepare this iconic dish right in your own kitchen
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
For the Poori (Flatbread):
- 2 cups whole wheat flour (atta)
- 1 tablespoon semolina (optional, for extra crispness)
- 1/2 teaspoon salt
- Water (as needed for kneading)
- Oil (for deep frying)
For the Halwa (Sweet Semolina Pudding):
- 1 cup semolina (suji)
- 1/2 cup ghee (clarified butter)
- 3/4 to 1 cup sugar (adjust to taste)
- 2 cups water
- 1/4 cup milk (optional, for richness)
- 1/4 teaspoon cardamom powder
- A few saffron strands (optional)
- 2 tablespoons chopped nuts (almonds, pistachios, or cashews)
Prepare the Halwa:
In a saucepan, heat the ghee on medium heat.
Add the semolina and roast it, stirring constantly, until it turns golden brown and emits a nutty aroma (around 5-7 minutes).
In a separate pot, combine water, milk (if using), sugar, cardamom powder, and saffron.
Heat until the sugar dissolves completely.
Slowly pour the hot liquid into the roasted semolina, stirring continuously to avoid lumps.
Cook until the mixture thickens and ghee begins to separate from the sides.
Garnish with chopped nuts.
Set aside, covered.
Prepare the Poori:
In a mixing bowl, combine flour, semolina, and salt.
Gradually add water and knead into a firm, smooth dough.
Let the dough rest for 15-20 minutes.
Divide the dough into small lemon-sized balls.
Roll each ball into a small circle (not too thin).
Heat oil in a deep frying pan.
Once hot, carefully slide in one rolled poori at a time.
Fry each side until it puffs up and turns golden brown. Drain on paper towels.
Serve:
Serve hot Halwa alongside freshly fried Pooris.
Traditionally, this combo is accompanied by chana masala or potato curry for a balanced sweet-savory experience.
Recipe Notes :
Semolina in Poori : Adding a bit of semolina to the dough gives the poori extra texture and crispiness.
Halwa Sweetness : Adjust sugar based on your preference. You can also add raisins for extra sweetness.
Nuts & Saffron : Optional but elevate the halwa’s flavor and visual appeal.
Serving Suggestion : Best served hot with a side of spicy chana curry or mild potato curry for a full traditional breakfast.
