Gluten-Free Halwa Puri
Experience the iconic comfort of "Halwa Puri" reimagined for gluten-free enthusiasts with this recipe for Gluten-Free Halwa Puri. Delight in the light, puffy puris made from a blend of gluten-free all-purpose flour, brown rice flour, and a touch of psyllium husk for a beautifully pliable dough. Complementing the puris is the sweet and fragrant halwa, crafted from gluten-free semolina, luscious ghee, aromatic cardamom, and saffron-infused sugar syrup, finished with a garnish of crunchy, toasted nuts. Perfect for festive occasions or indulgent weekend breakfasts, this recipe ensures a safe and delectable option for gluten-sensitive diners without compromising on the authentic flavors of this beloved South Asian dish. Whether you're sharing it with family or simply treating yourself, gluten-free Halwa Puri transforms a classic into an accessible, yet utterly divine experience. Keywords: gluten-free Halwa Puri, gluten-free Indian recipes, South Asian breakfast ideas, sweet and savory dishes, gluten-free festive food.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Brown rice flour
- 2 tablespoons Psyllium husk
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Vegetable oil
- 4 cups Oil for frying
- 0.5 cup Semolina (Gluten-Free)
- 0.25 cup Ghee
- 0.5 cup Sugar
- 1 cup Water
- 0.5 teaspoon Cardamom powder
- 1 pinch Saffron strands
- 2 tablespoons Chopped nuts (almonds or cashews)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, brown rice flour, psyllium husk, and salt.
Add 1 tablespoon of vegetable oil to the dry ingredients and mix well.
Gradually add 1 cup of water and knead the mixture into a smooth dough. If needed, add more water, one tablespoon at a time, until the right consistency is achieved.
Cover the dough with a damp cloth and let it rest for 20 minutes.
Heat oil for deep frying in a deep-frying pan or skillet over medium heat.
Divide the dough into equal portions and roll each into a ball.
With a rolling pin, flatten each dough ball into a thin circle (approximately 4-5 inches in diameter) on a lightly floured surface.
Check the oil's temperature by dropping a small piece of dough into the oil. It should rise immediately without changing color.
Gently slide in the rolled puris into the hot oil. Fry, by pressing lightly with a slotted spoon, until they puff up and turn golden brown on both sides.
Remove them with a slotted spoon and drain them on paper towels.
To prepare the Halwa, melt ghee in a pan over medium heat.
Add gluten-free semolina and roast until it turns golden brown and releases a nutty aroma.
In a separate saucepan, combine 1 cup of water and sugar. Bring to a boil until the sugar dissolves completely.
Add the cardamom powder and saffron strands to the sugar syrup.
Slowly pour the sugar syrup into the roasted semolina, stirring continuously to avoid lumps.
Cook on low heat until the halwa thickens and ghee starts to separate from the sides.
Garnish with chopped nuts and serve hot alongside the freshly made puris.
Nutrition Facts
Calories |
10634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1028.9 g | 1319% | |
| Saturated Fat | 174.6 g | 873% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 426.8 g | 155% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 102.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 467 mg | 10% | |
*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.
