Pakistani Halwa Poori (Flatbread With Pudding) Recipe – Pakistani Special
Halwa Poori is a cherished Pakistani breakfast that brings together the delightful combination of sweet and savory flavors. This indulgent meal features semolina pudding (suji ka halwa), deep-fried flatbread (poori), and is often accompanied by spicy chana masala or aloo bhaji. The rich textures and aromatic spices make it a favorite during weekends and festive occasions. Whether enjoyed with family or served at special gatherings, Halwa Poori offers a satisfying start to the day.
- 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 :
Ghee in Halwa: Using ghee enhances the flavor and richness of the semolina pudding.
Saffron Strands: Optional, but they add a luxurious aroma and color to the dish.
Kneading Dough: Ensure the dough for pooris is firm; this helps in achieving the desired puffiness during frying.
Oil Temperature: Maintain medium-high heat while frying pooris to ensure they puff up and cook evenly without becoming greasy.
