Halwa Puri

Instructions

1. To make the halwa, heat 1 cup of ghee in a deep pan over medium heat. Add semolina and roast until it turns golden brown, stirring continuously.
2. Add sugar and mix well. Slowly pour in 4 cups of water, stirring constantly to avoid lumps. Cook until the mixture thickens and leaves the sides of the pan.
3. Stir in cardamom powder, chopped nuts, and raisins. Cook for another 2-3 minutes. Set aside and keep warm.
4. For the puri, mix chickpea flour, salt, and carom seeds in a mixing bowl. Gradually add water to form a stiff dough. Knead well and let it rest for 15-20 minutes.
5. Divide the dough into small balls. Roll each ball into a small circle, about 4 inches in diameter.
6. Heat oil in a deep frying pan over medium-high heat. Fry each puri until it puffs up and turns golden brown, flipping once.
7. Remove puris from oil and drain on paper towels to remove excess oil.
8. Serve the hot puris with warm semolina halwa on the side.