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Halwa Puri Recipe


Sooji halwa/halva is a notable Pakistani baked good served in breakfast, lunch, or dinner. It tastes phenomenal alone also anyway it is amazing when joined with poori. Halwa poori is basically to Pakistani what doughnuts are Americans; a yummy, playful start of the week’s end. My youngsters just love it and having it close to the furthest limit of the week is a custom for us and various people in Lahore and Karachi. It’s every day saver and can be made quickly for guests with direct fixings that are reliably present in the Indian wash room.


The best sooji halwa is sensitive, soggy, not at all dry and knotty.


The best approach to best halwa is fittingly cooked semolina.

What makes halwa sensitive is totally puffed semolina grains. To accomplish that cook sooji on low warmth. Incorporate more water if sooji water is dried and anyway not puffed.

The damp factor in sooji starts from fat. Best fat to make sooji is ghee or clarified margarine. Halwa tastes and aromas unbelievable with ghee. Another option is unsalted margarine. Finally, you can make it in oil too anyway it will be a significant exchange off on taste. Do whatever it takes not to endeavor to diminish fat in the equation as halwa is weight gain food. It is liberal and there is no point making it low fat. Eat less anyway it should taste unprecedented.

Beside these nuances, sooji halwa is definitely not hard to make and it is unbelievable for little youngsters and newborn children.


Sooji halwa is one of the most direct and speediest halwa. The fixings are in general staple in the Indian kitchen.

Semolina: Semolina is a coarse flour created utilizing durum wheat. Durum wheat isn’t equivalent to whole wheat or essential wheat. Progressively about semolina here.

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Ghee: is clarified spread used comprehensively in South Asian cooking. Ghee can be subbed with unsalted margarine.


Cardamom: is a fragrant Indian flavor. You can substitute cardamom with cloves or saffron.



In English sooji is called semolina. Semolina is an Italian word as semolina is used in Italian cooking to make dessert. Semolina flour is used to make pasta.


Sooji or suji is a Hindi/Urdu word. It is commonly used in Pakistani and Indian cooking. Semolina is in like manner called rava in South India and suji/sooji in North India and Pakistan.


I’m no ace in youngster’s sustenance yet I can give essential associates while making sooji for babies. Consistently recall each child is exceptional and has particular preparing limits. Adjust his food changing and present every thing thusly. Check more bits of knowledge concerning familiarizing sooji with babies here.

For 4-multi month babies, semolina is simply risen in water. A little sugar or salt can be added to the flavor. As the kid creates and his tummy becomes accustomed to handling it. You can incorporate little milk and margarine close by water following 8 months. Add milk to sooji exactly when you’ve started giving dairy creatures’ or other milk to your kid and he can process it.

Exactly when your kid is 1-year notwithstanding or has started to eat from your table, you can make sooji like this. Sautee two or three tablespoon sooji in margarine or ghee by then add milk and sugar to sooji. Cook on low warmth for 10 minutes and incorporate more milk if fundamental. Sooji should be totally puffed and sensitive. Cool sooji absolutely then feed the kid. You can store this sooji halwa in the cooler. Ideally, warm and cool to room temperature before dealing with the baby again.


Never add food concealing or saffron to sooji if making for little adolescents. You can include underneath results of the dirt to make sooji logically nutritious for the youth. Again guarantee you have recently familiar the underneath food autonomously with kid and you understand he can process it. At precisely that point add it to sooji and make it continuously capricious.


When sooji is readied, you can add any of these sustenances to make halwa it progressively delightful and to incorporate a breeze. These increments are unbelievable for youngsters and infants.




jam of your favored normal item, decline sugar in halwa to alter the sugar in jam.


maxresdefaultorange spirit (not proposed for babies)

dried coconut

sweet potato (less sugar will be incorporated)


Beside mango and jelly, I have eventually endeavored all assortments, they all include increasingly sensitive quality and add to the dietary advantage of halwa close by flavors.

Looking for straightforward Indian cakes? Check these.

Carrot Halwa


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Sheer Khurma (seviyaan)

Shahi Tukray (Indian bread pudding)

Kheer Poori (Indian rice pudding)

Lauki ki kheer (bottle gourd pudding)

Sev Amba (Mango Vermicelli)

Rules for channa

Take ¼ cup of oil in a skillet and incorporate onion, cumin ,turmeric powder, fenugreek, water, ginger garlic stick, red pepper powder, coriander powder, cumin powder, foamed grams and water and leave it at dum for 3-4 minutes. Grams are readied.

Rules for Halwaa

In a skillet incorporate ghee and semolina and fry it by then incorporate water incorporate food concealing yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook for 5-7 minutes.

Bearings for Poori

Take superfine flour, salt as required, ghee and water and work it well. Leave it for 15-20 minutes by then make medium size balls and make Pori by using moving pin. Directly in a pot incorporate oil and fry it till it gets light gritty hued. Pori is set up now.

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