Low Sodium Halwa Puri
Indulge in the timeless flavors of traditional South Asian cuisine with this *Low Sodium Halwa Puri* recipe, a heart-healthy twist on a beloved classic. Featuring a rich, nutty halwa made from golden roasted semolina, ghee, cardamom, and a sprinkling of raisins and almonds, this dish delivers bold sweetness with a satisfying texture. Paired with light, golden puris crafted from whole wheat flour and fried to airy perfection, this recipe minimizes sodium without compromising on flavor. Perfect for festive mornings or cozy weekend brunches, this aromatic sweet-and-savory combination is sure to delight your taste buds while supporting a balanced diet.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.5 cup Semolina (suji)
- 0.75 cup Water
- 0.25 cup Ghee
- 1 cup Sugar
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Raisins
- 2 tablespoons Chopped almonds
- 1.5 cups Whole wheat flour (for puri dough)
- 0.5 cup Water (for puri dough)
- 1 liter Oil (for deep frying)
Instructions
To make the halwa, start by heating 0.25 cup of ghee in a heavy-bottomed pan over medium heat.
Add the semolina to the ghee and roast for about 5-7 minutes, stirring continuously, until it turns golden brown and releases a nutty aroma.
In a separate small pot, bring 0.75 cup of water to a boil. Add the sugar and cardamom powder, stirring until dissolved to make a simple syrup.
Slowly pour the simple syrup into the roasted semolina, stirring continuously to avoid lumps. Cook for another 5 minutes until the mixture thickens.
Fold in the raisins and chopped almonds into the halwa. Cover and set aside.
For the puris, combine 1.5 cups whole wheat flour and 0.5 cup water in a bowl to form a smooth, yet firm dough. If the dough is too dry, add small increments of water.
Divide the dough into small lime-sized balls and roll each ball into a flat disc, about 4 inches in diameter.
Heat oil in a deep pan or kadhai over medium-high heat. Once the oil is hot (test with a small piece of dough, it should rise immediately), gently slide a rolled puri into the oil.
Fry the puri, pressing gently with a slotted spoon for a few seconds to help it puff up. Flip and fry until golden brown on both sides.
Remove the fried puri and drain on paper towels to remove excess oil. Repeat with the remaining puris.
Serve the fluffy, hot puris alongside the aromatic, nutty halwa for a delightful low sodium meal.
Nutrition Facts
Calories |
11587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1004.9 g | 1288% | |
| Saturated Fat | 167.4 g | 837% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 615.8 g | 224% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 222.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2489 mg | 53% | |
*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.
