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

Recipe: Tasty HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) Delicious, fresh and tasty.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1). Halwa poori is a traditional Pakistani and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar. Best Halwa Poori In K Twon at karachi poori wala yaseenbad Light Red Poori by road reporters.

Halwa Poori (Urdu:حلوہ پوری) (Hindi: हलवा पूरी) is a dish originating in the Indian subcontinent, notably popular in Pakistani, Indian and Bangladeshi cuisine.

The dish consists of poori bread with chana masala, along with halwa.

Urdu Recipes of Halwa Poori, Easy Halwa Puri Nashta food recipes in Urdu and English.

You can cook HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1)

1. You need 1/2 cup of semolina.

2. It’s 1 cup of sugar.

3. It’s 3 cup of water.

4. Prepare 2 of tblsp ghee, oil or unsalted butter.

5. It’s 1/4 tsp of yellow food colour.

6. It’s 3 of cardamom crushed.

7. Prepare 6,8 of almonds.

Make easily at home with complete Step by Step instructions, and videos.

Halwa Puri Channay Recipe in Urdu.

Halwa Poori is one of the traditional Indian cuisines that our ancestors brought from across the border, after the partition.

Halwa poori is one of my favourite weekend breakfasts, and while most people go out to have it as This week I'm going to be sharing the ever popular halwa poori recipes with you, so that you too can.

HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1) step by step

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..

For the Halwa: Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to Heat your oil, make sure it's quite hot.

Put in a poori in the hot oil and immediately start splashing hot.

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.

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.