Halwa Puri Breakfast

In a large pot or karahi, heat 1/2 cup ghee or oil over medium heat. Add the semolina and green cardamom pods. Fry the semolina, stirring continuously, until it turns light golden brown and fragrant. Be careful not to burn it.

In a separate saucepan, combine 3 cups of water, 1 cup of sugar, and the orange food color (if using). Bring this mixture to a boil, stirring until the sugar completely dissolves. Keep it hot.

Carefully pour the hot sugar syrup into the toasted semolina, stirring constantly to prevent lumps. Reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes until the semolina absorbs all the liquid and becomes thick and translucent. Stir occasionally. Remove from heat and fluff with a fork.

In a large bowl, combine the all-purpose flour and salt. Add 2 tablespoons of oil and mix it into the flour with your fingertips until it resembles breadcrumbs. Gradually add water, kneading the dough until it is soft, smooth, and pliable. It should be slightly firmer than roti dough but not too stiff.

Cover the dough with a damp cloth and let it rest for at least 15-20 minutes. After resting, divide the dough into small, equal-sized balls, about the size of a golf ball. Lightly grease your rolling surface and rolling pin with oil. Roll each dough ball into a thin, round disc, about 4-5 inches in diameter.

Heat 3-4 cups of oil in a deep karahi or frying pan over medium-high heat until it is very hot (a small piece of dough should sizzle and rise immediately). Carefully slide one puri into the hot oil. Gently press down on the puri with a slotted spoon to help it puff up. Once puffed, flip it and fry until golden brown on both sides. Remove and drain excess oil on paper towels.

Garnish the hot halwa with sliced almonds and pistachios. Serve the warm, fluffy puris immediately alongside the sweet semolina halwa. Enjoy your authentic Pakistani Halwa Puri breakfast!