Dairy-Free Halwa Puri
Indulge in the rich flavors of "Dairy-Free Halwa Puri," a plant-based twist on the classic South Asian breakfast favorite! This recipe features a lusciously sweet semolina halwa, infused with the aromatic warmth of cardamom and garnished with crunchy almonds and cashews, perfectly paired with crispy, golden puris fried to perfection. The halwa achieves its silky texture without any dairy, making it suitable for vegans and those with dietary restrictions. With simple pantry ingredients and easy-to-follow steps, this dish is ideal for recreating a festive or comforting meal at home. Serve it as a delightful breakfast, brunch, or even a dessert to share with loved ones. Rich in tradition and bursting with flavor, this dairy-free halwa puri is sure to bring joy to every bite!
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Recipe Information
Ingredients
- 1 cup Semolina (Sooji)
- 4 tablespoons Vegetable oil
- 1 cup Sugar
- 2 cups Water
- 4 units Cardamom pods
- 0.25 cup Chopped nuts (almonds, cashews, etc.)
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
Instructions
To make the halwa, heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add the semolina and cardamom pods, and roast them until the semolina turns golden brown and exudes a nutty aroma, stirring continuously to avoid burning.
In a separate saucepan, bring 2 cups of water to a boil and stir in the sugar until it dissolves.
Add the boiling sugar water gradually to the roasted semolina, stirring constantly to prevent lumps.
Lower the heat, cover, and let the semolina cook, stirring occasionally, until it absorbs the water and becomes soft.
Stir in the chopped nuts, mix well, and remove the pan from the heat.
For the puris, combine all-purpose flour and salt in a mixing bowl.
Gradually add 3/4 cup of water to the flour, mixing continuously until a dough forms. Knead it well until smooth and slightly firm.
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Divide the dough into small, equal-sized balls and roll each into a thin circle, about 6 inches in diameter.
In a deep pan, heat 2 cups of vegetable oil over medium-high flame.
Once the oil is hot, carefully slide one puri into the oil. It should puff up within a few seconds.
Fry the puri until golden and crispy on both sides. Remove it and drain on paper towels.
Repeat the frying process for the remaining puris.
Serve the warm, crispy puris with the sweet semolina halwa.
Nutrition Facts
Calories |
6974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 545.2 g | 699% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 514.0 g | 187% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 202.1 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
