Sooji halwa served alongside crispy deep-fried puris — the complete Navratri and festival breakfast of every Pahadi household that signals a special occasion.
Ingredients
For the sooji halwa:
1 cup fine semolina (sooji / rava)
3/4 cup ghee
1 cup sugar dissolved in 2.5 cups warm water
1/4 tsp cardamom powder
2 tbsp cashews fried in 1 tsp ghee
2 tbsp raisins
For the puris:
2 cups whole wheat flour
1/2 tsp salt
1 tbsp ghee
Water for kneading
Oil for deep frying
Method
Make the sooji halwa first: heat 3/4 cup ghee in a heavy kadai on medium-low.
Fry cashews until golden, add raisins for 30 seconds.
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.
Make puri dough: knead wheat flour, salt and ghee with water into a firm smooth dough.
Cover and rest 15 minutes. Divide into 16 balls. Roll each into a 10 cm circle.
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.
Fry 20 to 30 seconds per side. Drain on paper towels.
Serve immediately: place warm halwa in a bowl alongside a stack of freshly fried hot puris.