Friday, August 28, 2015

Halwa-Puri (poori)

Happy Varamahalaxmi!



Varamahalaxmi virtha is an important Hindu festival  observed on the Friday before the full moon in the month of Shravana by  hindu women and is dedicated to Goddess Laxmi It is mostly celebrated in  many parts of South India and Maharashtra .Women either gather at a nearby temple or  at somebody's home where the puja is arranged. The main puja takes place with holy offerings of flowers, sweets and coins. A semi-circle is created and an idol of Goddess Laxmi is kept in the middle.When the puja gets over women offer fruits, flowers and other holy items and seek blessings of Goddess varamahalaxmi for marital bliss.




Like every year, we celebrate Varamahalaxmi virth with family and friends and lots of yummy dishes are served  and naivaidya in the evening.
So today on this auspicious occasion  i thought of making this easy to make dessert.Sooji ka Halwa /Halwa along with Poori i a indian breakfast delicacy . Halwa is usually served at breakfast with puris and when it comes to festivals like laxmi puja or any other indian festivals Sooji ka halwa is most famous dessert prepared though out india. There is a wide range of recipes for making sooji ka halwa, here is an easier one for you. 
  1. 1 cup Semolina (Sooji )
  2. 1 cup Sugar 
  3. 4 Cardamom ,crushed
  4. 2-3 cloves
  5. Saffron a pinch
  6.  21/2 cups Water
  7. Raisins & cashew nuts for garnishing
  8.  3/4 cup Clarified butter/Ghee

  • In a medium size pot heat clarified butter and fry cloves ,let it splutter.
  • Add semolina and stir constantly on low heat till its color turns pale gold and becomes fragrant.
  • In  sauce pan add water, sugar, saffron and boil till sugar dissolves. 
  • Now pour this sugar syrup over the fried rava and keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 2 minutes. 
  • Garnish with nuts before serving. 
For the Puris/pooris:
  1. Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.

For soft puris proceed as follows:
  1. Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  2. Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  3. Flip the poori over and cook the other side until golden brown.

For crispy Puris, this is what you need to do:
  • Before rolling out your pooris, dip each ball into the rava and roll each one out to about 4 inch diameter. This will help puris to become firm and crisp. Fry them in the oil on both sides until golden and remove.
  • Drain on paper towels.


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