Recipe: Perfect HALWA POORI & CHANE (special Pakistani breakfast recipe part 1)

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1). Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt. As mentioned above, halwa poori is a combination platter consisting of soft, flaky poori breads, suji ka halwa, Punjabi chole aka chana masala, and aloo ki bhujia (or aloo ki tarkari) and some sort of pickle.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) Halwa is typically made with a mixture of fried semolina and sugar syrup, which is then combined with nuts such as pistachios and almonds. Halwa Poori No festival is ever complete without a specially made pakwaan. One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial. You can cook HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of HALWA POORI & CHANE (special Pakistani breakfast recipe part 1)

You need 1/2 cup of semolina.
You need 1 cup of sugar.
You need 3 cup of water.
Prepare 2 of tblsp ghee, oil or unsalted butter.
You need 1/4 tsp of yellow food colour.
It's 3 of cardamom crushed.
You need 6,8 of almonds.

Halwa poori is a Pakistani and Indian breakfast dish that gives a standard to breakfast, especially at weekends. Halwa poori and poori halwa is the same thing with these two names. I love to eat poori halwa in breakfast to have a fine day with the full energy of delicious poori, channa, and sweetest halwa. Halwa Poori is a traditional Bangalore dish, popularly made by Muslim families specially during weddings.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) step by step

In a deep, heavy based sauce pan, add the semolina (sooji) and stir fry over medium/low heat stir it just light golden brown colour add in the ghee and stir 2,3min..
At the same time in another pan dissolve the sugar in the water with cardamom n color over low heat and keep stir till just one boil..
It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the semolina (sooji) mixture a lot of steam is created, which burns your hand..
When the semolina (sooji) is light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous. Serve hot, garnished with the almonds..

During a wedding, a no. of food items go from the Bride's side to the Groom's side, which also includes Halwa Poori. There are also numerous occasions when they are made at home, but they kind of always need a special reason. Halwa poori is a popular dish in the cuisine of northern India and some regions of Pakistan. The exact ingredients used often vary depending on the preferences of the cook or the one eating the dish, but it often consists of a hot porridge similar to Western breakfast porridge and several pieces of fried bread. halwa puri banane ka tarika Poori Recipe Perfect round puffy and Soft puri Recipe Easy and Tasty Breakfast Recipe puri chana Pakistani halwa puri cholay reci. Halwa Puri and Tarkari is not only a traditional Pakistani specially Karachi's breakfast but this is something which I grew with.