Halwa Puri Breakfast

In a large bowl, combine all-purpose flour, whole wheat flour (if using), and salt. Add 2 tablespoons of oil and mix well. Gradually add water, kneading until a soft, pliable dough forms. The dough should be slightly firm but smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

In a heavy-bottomed pan, heat the ghee or oil over medium heat. Add the crushed green cardamom pods. Once fragrant, add the semolina. Roast the semolina on low to medium heat, stirring continuously, until it turns light golden brown and releases a nutty aroma. Be careful not to burn it.

In a separate saucepan, combine 2 cups of water, sugar, yellow food color (if using), and saffron (if using). Bring the mixture to a boil, stirring until the sugar completely dissolves. Reduce heat and let it simmer for 2-3 minutes. Keep it warm.

Once the semolina is roasted, carefully pour the hot sugar syrup into the semolina pan while stirring continuously. The mixture will bubble vigorously. Continue to stir and cook on low heat until the halwa thickens and the liquid is absorbed, and the ghee starts to separate from the sides of the pan. This takes about 5-7 minutes. Remove from heat and cover for a few minutes to allow it to steam.

While the halwa is steaming, heat enough oil for deep frying in a deep pan or wok over medium-high heat. Take small portions of the rested puri dough and roll them into smooth, small balls. Lightly grease your rolling pin and surface. Roll out each ball into a thin, round disc, about 4-5 inches in diameter. The puris should not be too thick or too thin.

Once the oil is hot (test with a small piece of dough; it should sizzle and rise immediately), carefully slide one puri into the oil. Gently press it down with a slotted spoon to help it puff up. Once puffed and golden brown on one side, flip and fry the other side until golden. Remove the puri with the slotted spoon and drain excess oil on paper towels. Repeat with the remaining dough. Serve the hot, fluffy puris immediately with the warm, sweet halwa, garnished with chopped nuts.