Sure, here's a recipe for halwa poori:

Ingredients:

  1. 2 cups of flour
  2. 1/2 cup of semolina (suji)
  3. 1/2 cup of ghee
  4. 1 tsp of salt
  5. 1 tsp of sugar
  6. 1/2 tsp of baking soda
  7. 1 cup of warm water
  8. Oil (for frying)

For the halwa:

  • 1 cup of semolina (suji)
  • 1 cup of sugar
  • 1 cup of water
  • 1/2 cup of ghee
  • 1/4 cup of almonds, chopped
  • 1/4 cup of pistachios, chopped
  • 1/4 cup of raisins
  • 1 tsp of green cardamom powder


Instructions:

In a mixing bowl, add the flour, semolina, ghee, salt, sugar, and baking soda. Mix well and gradually add the warm water until a dough is formed. Knead the dough for 5-7 minutes until it becomes soft and smooth. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

In the meantime, prepare the halwa. In a pan, heat the ghee and add the semolina. Roast the semolina on medium heat for 6-8 minutes or until it turns golden brown and fragrant.

In a separate saucepan, add the sugar and water. Cook on medium heat until the sugar dissolves completely. Add the roasted semolina to the sugar syrup and mix well. Cook for 2-3 minutes until the halwa thickens. Add the chopped almonds, pistachios, raisins, and cardamom powder. Mix well and turn off the heat.

Divide the dough into equal-sized balls. Roll out each ball into a round shape of about 6-7 inches in diameter.

Heat the oil in a frying pan. Once hot, gently slide in one poori at a time and fry until it turns golden brown on both sides. Remove from the oil and drain on a paper towel.

Serve the hot pooris with the warm halwa. Garnish with some extra chopped nuts and enjoy!