Halwa Puri Breakfast

In a large bowl, combine all-purpose flour, 1/4 cup semolina, and 1/2 tsp salt. Add 2 tablespoons of oil and mix well. Gradually add water, kneading until you form a soft, pliable dough. The dough should be slightly firm but not stiff.

Cover the puri dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes. This resting period is crucial for the puris to become soft and fluffy when fried.

In a saucepan, combine 3 cups of water and 1 cup of sugar. Add the crushed green cardamom pods. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves. You can add a pinch of orange food color if desired. Keep the syrup hot.

In a separate heavy-bottomed pot or karahi, heat 1/2 cup of ghee over medium heat. Add 1 cup of fine semolina and roast it, stirring continuously, until it turns light golden brown and fragrant. Be careful not to burn it.

Carefully pour the hot sugar syrup into the toasted semolina while stirring vigorously to prevent lumps. The mixture will splutter, so be cautious. Continue stirring until the halwa thickens and the ghee separates from the sides. Cover the pot and let it cook on very low heat for 2-3 minutes to steam. Garnish with sliced almonds and pistachios.

Heat oil for deep frying in a deep karahi or pan over medium-high heat. Divide the rested dough into small, equal-sized balls. On a lightly oiled surface, roll out each ball into a thin, 4-5 inch diameter circle. Carefully slide a puri into the hot oil. Gently press it down with a slotted spoon to help it puff up. Fry until golden brown on both sides. Remove and drain excess oil on paper towels. Serve immediately with the hot semolina halwa.