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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, halwa poori & chane (special pakistani breakfast recipe part 1). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) is something that I have loved my entire life.

Find Your Favorite Movies & Shows On Demand. 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. I'm going to be sharing the recipe for Punjabi chole masala this week, so stay tuned!

To begin with this particular recipe, we have to first prepare a few components. You can have halwa poori & chane (special pakistani breakfast recipe part 1) using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1):

  1. Make ready 1/2 cup semolina
  2. Make ready 1 cup sugar
  3. Get 3 cup water
  4. Get 2 tblsp ghee, oil or unsalted butter
  5. Make ready 1/4 tsp yellow food colour
  6. Make ready 3 cardamom crushed
  7. Make ready 6,8 almonds

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. The halwa is eaten last with a spoon or it's scooped up with a broken piece of puri. Use sour yogurt for quick fermentation of puris.

Steps to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1):

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Add some mint chutney for a twist of flavor. Make Sooji Halwa: Heat the ghee in a broad pan (preferably non-stick). Add the semolina/suji and mix well. 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.

So that is going to wrap it up with this special food halwa poori & chane (special pakistani breakfast recipe part 1) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!