Halwa Puri Breakfast

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves completely. Add the crushed cardamom pods and yellow food color if using. Let it simmer for 2-3 minutes, then remove from heat and set aside. This is your sugar syrup.

In a separate heavy-bottomed pan or wok, heat ghee or oil over medium heat. Add the fine semolina (suji) and roast it, stirring continuously, until it turns light golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it.

Carefully pour the prepared sugar syrup into the roasted semolina, stirring vigorously to prevent lumps. The mixture will splutter, so be cautious. Reduce heat to low, cover the pan, and let it cook for 5-7 minutes until the semolina absorbs all the liquid and becomes soft and fluffy. Stir gently, garnish with sliced almonds and pistachios, and keep warm.

In a large bowl, combine all-purpose flour, whole wheat flour (if using), and salt. Add 2 tablespoons of oil and mix it into the flour until crumbly. Gradually add warm water, kneading to form a smooth, pliable dough. It should be slightly firmer than roti dough. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.

Divide the rested dough into small, equal-sized balls, about the size of a golf ball. Lightly grease your hands and a rolling surface with oil. Roll each ball into a thin, round disc, about 4-5 inches in diameter. Ensure the puris are thin and even for best results. Do not use dry flour for dusting, only oil.

Heat a generous amount of oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough (around 350-375F or 175-190C). Carefully slide one puri into the hot oil. Gently press it down with a slotted spoon to help it puff up. Once puffed, flip and fry for a few seconds until light golden brown on both sides. Remove with a slotted spoon and drain excess oil on paper towels. Repeat with remaining puris. Serve immediately with the warm Halwa.