Halwa Puri

Ingredients

• 100 g Semolina
• 90 g Sugar
• 4 tbsp Ghee
• 4 pcs Green Cardamom
• 330 ml Water
• 20 g Almonds
• 180 g All Purpose Flour
• 0.5 tsp Salt
• 700 ml Vegetable Oil

Method

1. In a bowl, combine {all_purpose_flour}, {salt}, a little {ghee}, and {water}. Mix into a firm dough, then knead until smooth and elastic, about until the surface looks even. Cover and let it rest so the {puri} roll evenly and puff better.
2. Keep the dough covered at room temperature until relaxed and easier to roll, which helps the {puri} stay tender while still puffing in hot oil.
3. Set a saucepan over medium heat and melt {ghee}. Add {green_cardamom} and bloom until fragrant, then stir in {semolina} and cook, stirring constantly, until deeply aromatic and lightly golden. Add {water} and {sugar}, stirring well, then cook until thick, glossy, and pulling from the sides. Fold in {almonds} for texture.
4. On a lightly greased surface, divide the rested dough and roll into small even discs, not too thin, so the {puri} puff instead of turning crisp.
5. Heat {vegetable_oil} in a deep kadai over medium-high heat until shimmering. Slide in the rolled dough one at a time without crowding, press gently with a slotted spoon, and fry until each {puri} balloons and turns lightly golden on both sides. Drain briefly so they stay hot and airy.
6. Serve the hot {puri} immediately with warm halwa, spooning over any remaining {almonds} and a little melted {ghee} for a glossy finish.