There’s something truly magical about gathering around a platter of Halwa Puri (Semolina Dessert with Fried Bread) for a special breakfast or as a celebratory treat. This delightful pairing features fragrant, nut-studded semolina halwa alongside warm, puffy puris that are irresistible when torn and dunked into the silky dessert. Whether you’re craving nostalgic comfort or eager to discover a South Asian classic, Halwa Puri (Semolina Dessert with Fried Bread) delivers grace, flavor, and a burst of joy—all in one unforgettable meal.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients transforms into a festival of textures and tastes. Each item here is essential—some add golden richness, others a whisper of spice, and together they build the soul of Halwa Puri (Semolina Dessert with Fried Bread).
- Semolina (sooji): The star of the halwa, this fine grain swells up beautifully and takes on a lovely toasty flavor when roasted in ghee.
- Sugar: Adds the perfect sweetness without overpowering the gorgeous nutty notes of the semolina.
- Ghee or unsalted butter: Brings a luxurious mouthfeel, making the halwa rich and aromatic.
- Water: Hydrates the semolina and helps achieve that signature pudding-like consistency.
- Ground cardamom: Just a touch perfumes the whole dish with its exotic, citrusy scent.
- Chopped almonds and pistachios: These nuts lend crunch and a pop of color to the halwa, making every spoonful feel extra special.
- Golden raisins (optional): For tiny bursts of sweetness that complement the soft halwa beautifully.
- All-purpose flour: Forms the structure of those deliciously airy puris.
- Salt: Just a pinch to balance out the dough and boost the flavor.
- Oil (plus more for frying): Some for the dough, a lot for frying—the secret to golden, puffy puris.
- Water (for dough): Gradually added, it brings the puri dough together until it’s perfectly soft and pliable.
How to Make Halwa Puri (Semolina Dessert with Fried Bread)
Step 1: Roast the Semolina
Melt the ghee in a saucepan over medium heat, then add the semolina. Stir constantly for 5 to 7 minutes, allowing the grains to gently toast and turn golden. This not only gives the halwa its nutty aroma, but also prevents clumps later—and the smell filling your kitchen is just divine!
Step 2: Make the Sugar Syrup
While the semolina roasts, combine water and sugar in a separate pan. Bring it to a brisk boil, then sprinkle in the ground cardamom. This syrup is crucial—it’s what creates the beautiful texture of your halwa and ensures every bite is sweetly balanced and aromatic.
Step 3: Combine and Cook the Halwa
Pour the hot syrup very slowly into the roasted semolina, stirring constantly (this is your secret weapon against lumps!). The mixture will bubble and steam a bit, so be careful. Continue stirring and cook for another 3 to 4 minutes, until it thickens up into a lush, soft pudding. Stir in the chopped almonds, pistachios, and raisins, then set aside.
Step 4: Prepare the Puri Dough
Combine the all-purpose flour, salt, and a tablespoon of oil in a mixing bowl. Gradually splash in water and knead until you have a soft, smooth dough—think playdough, but even gentler! Cover the dough and let it rest for 20 minutes so it turns beautifully elastic and easy to roll.
Step 5: Roll and Fry the Puris
After resting, divide the dough into small balls (about the size of a walnut). Roll each ball into a thin round disc. Heat oil in a deep pan over medium-high heat and fry the puris one at a time. They’ll puff up in mere seconds and turn gorgeously golden, needing just 30 to 40 seconds per side. Drain them on paper towels to keep things deliciously crisp.
Step 6: Serve Your Halwa Puri (Semolina Dessert with Fried Bread)
Pile the warm puris on a plate and spoon out generous portions of the aromatic halwa. There’s something so heartwarming about breaking off a piece of puri, filling it with halwa, and savoring the perfect bite!
How to Serve Halwa Puri (Semolina Dessert with Fried Bread)
Garnishes
Scatter extra chopped pistachios and almonds on top of the halwa for both crunch and a burst of festive color. If you’re feeling fancy, a pinch of edible silver leaf or a few dried rose petals makes it look truly regal.
Side Dishes
Halwa Puri (Semolina Dessert with Fried Bread) shines brightest with a few classic friends: tangy potato curry (aloo ki bhaji), spicy chickpeas (chana masala), and crisp mango pickle. These sides bring beautiful contrasting flavors that make the meal brunch-worthy and unforgettable.
Creative Ways to Present
For parties or special mornings, try serving halwa in little bowls or cups alongside mini puris for a whimsical touch. Or arrange everything in a shared platter for a communal feast feel—people love digging in and making their perfect morsels!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra halwa or puris, let the halwa cool to room temperature before transferring it to an airtight container. It will keep beautifully in the fridge for up to 3 days, while puris are best eaten fresh but can be kept in a zip-top bag at room temperature for one day.
Freezing
The halwa freezes wonderfully! Spoon cooled halwa into a freezer-safe container and freeze for up to one month. Thaw overnight in the fridge. Puris, however, lose their signature puff and crispness after freezing, so it’s best not to freeze them if you can avoid it.
Reheating
To rewarm halwa, pop it into the microwave in short bursts, or gently heat in a saucepan with a splash of water to restore its creamy texture. If your puris have gone a little soft, a few seconds in a hot, dry skillet can help bring back a touch of their crispness—just keep a close eye so they don’t get too dry.
FAQs
Can I use whole wheat flour for the puris?
Absolutely—whole wheat flour adds a heartier flavor and more fiber. Your puris might be slightly less puffy and a tad denser, but they’ll still pair wonderfully with halwa.
Is it possible to make Halwa Puri (Semolina Dessert with Fried Bread) vegan?
Yes! Swap out the ghee or butter for a neutral plant-based oil or vegan butter in the halwa, and make sure to use oil-only for the puri dough and frying. The results will still be delicious and rich.
How do I prevent lumps in the halwa?
The trick is to pour the sugar syrup slowly into the roasted semolina while stirring vigorously the whole time. This step is your best defense against lumps and ensures a smooth, velvety halwa every time.
What can I use instead of cardamom?
If you’re not a fan of cardamom, you can skip it or try a pinch of cinnamon or even a few drops of rose water for a different aroma—though classic Halwa Puri (Semolina Dessert with Fried Bread) is truly made special by the cardamom’s fragrance.
Can I make the dough for puris ahead of time?
Yes, you can make the puri dough a few hours in advance. Cover it tightly and keep it in the fridge until you’re ready to roll and fry; just let it come to room temperature for easier rolling.
Final Thoughts
If you’ve never tried Halwa Puri (Semolina Dessert with Fried Bread), let this easy recipe be your invitation to a classic that always delivers joy. It’s one of those dishes that turns any breakfast or brunch into a mini celebration. Gather some friends, mix up a batch, and savor every warm, sweet, crispy bite!
Print
Halwa Puri (Semolina Dessert with Fried Bread) Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy the delightful combination of Halwa Puri, a traditional South Asian dish featuring a sweet semolina dessert paired with crispy fried bread. This flavorful and comforting meal is perfect for breakfast or as a dessert option.
Ingredients
For the halwa:
- 1 cup semolina (sooji)
- 3/4 cup sugar
- 1/4 cup ghee or unsalted butter
- 2 1/2 cups water
- 1/4 teaspoon ground cardamom
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
- 1 tablespoon golden raisins (optional)
For the puri:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon oil (plus more for frying)
- Water, as needed to form a dough
Instructions
- For the halwa: Heat ghee in a saucepan and roast semolina until fragrant. Boil water and sugar, then pour into semolina, stirring constantly. Cook until thickened, then add nuts and raisins.
- For the puri: Mix flour, salt, and oil, then add water to form dough. Rest, divide into balls, and roll into discs. Fry until puffed and golden brown.
- Serve halwa with freshly fried puris.
Notes
- For added aroma, sprinkle rose water or kewra essence into the halwa.
- Puri dough can be made ahead and stored in the fridge for a few hours.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop, Frying
- Cuisine: South Asian
Nutrition
- Serving Size: 1 halwa portion + 2 puris
- Calories: 520
- Sugar: 24g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
