Halwa Puri Breakfast

In a saucepan, combine 2 cups of water and 1 cup of sugar. Add crushed green cardamom pods and a pinch of saffron if using. Bring to a boil over medium heat, stirring until the sugar dissolves completely. Remove from heat and set aside.

In a separate heavy-bottomed pan or wok, heat 1/2 cup of ghee or oil over medium-low heat. Add the fine semolina (sooji) and roast, stirring continuously, until it turns light golden brown and releases a fragrant aroma. Be careful not to burn it, this usually takes about 8-10 minutes.

Carefully pour the prepared sugar syrup into the roasted semolina while stirring constantly to prevent lumps. The mixture will splutter, so be cautious. Continue to stir on low heat until the semolina absorbs all the liquid and thickens to a pudding-like consistency. Cover and let it cook for another 2-3 minutes on very low heat until the ghee separates. Garnish with sliced almonds and pistachios.

In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Add 2 tablespoons of oil and mix well with your fingertips until the mixture resembles breadcrumbs. Gradually add warm water, kneading to form a soft, pliable dough. The dough should be slightly firm but not sticky. 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 pin with oil. On a clean, lightly oiled surface, roll each dough ball into a thin, round disc, about 4-5 inches in diameter. Ensure the puris are thin for best results.

Heat oil for deep frying in a wok or deep pan 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 on both sides. Remove with the slotted spoon, draining excess oil, and place on paper towels. Serve immediately with the warm Halwa.