Uttarakhand Halwa Puri Navratri Festival Celebration Breakfast Pahadi

Method

1. 1

   Make the sooji halwa first: heat 3/4 cup ghee in a heavy kadai on medium-low.

2. 2

   Fry cashews until golden, add raisins for 30 seconds.

3. 3

   Remove everything with a slotted spoon and set aside. Add semolina to the ghee. Roast on medium-low, stirring continuously without stopping, for 10 to 12 minutes until deep golden and deeply nutty in smell. Pour warm sugar water carefully — it spatters. Stir vigorously for 4 to 5 minutes until the halwa thickens and pulls from the sides of the pan. Add cardamom and dry fruits. Keep warm.

4. 4

   Make puri dough: knead wheat flour, salt and ghee with water into a firm smooth dough.

5. 5

   Cover and rest 15 minutes. Divide into 16 balls. Roll each into a 10 cm circle.

6. 6

   Heat oil for deep frying to medium-high. Fry each puri pressing gently in the centre with a slotted spoon until it puffs into a golden balloon.

7. 7

   Fry 20 to 30 seconds per side. Drain on paper towels.

8. 8

   Serve immediately: place warm halwa in a bowl alongside a stack of freshly fried hot puris.

9. 9

   Eat straight away before the puris deflate.