Halwa Puri - SK Khazana

An Indian Halwa recipe with Puri – a combination loved by many and perhaps one of the oldest dishes. This is a Sanjeev Kapoor exclusive recipe.

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Halwa Puri - SK Khazana

Main Ingredients Semolina, Ghee
Cuisine Indian
Course Desserts
Prep Time 21-25 minutes
Cook time 41-50 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Halwa Puri - SK Khazana

  • 1 tablespoon Semolina 1 cup +
  • 1 teaspoon Ghee 1/4 cup +
  • 1 cup Whole wheat flour
  • to taste Salt
  • 1 1/4 cups Milk
  • 8-10 Raisins
  • 5-6 Almonds halved
  • 8-10 Cashew nuts halved
  • Saffron pinch of
  • for deep-frying Oil for dipping and
  • 1/2 cup Sugar
  • Green cardamom powder
  • Pistachios slices for garnish


  1. Take whole wheat flour in a large bowl, add 1 tbsp semolina, 1 tsp ghee and salt and mix well. Add sufficient water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10 minutes.
  2. Boil milk in a stainless steel pan.
  3. Meanwhile, heat remaining ghee in a non-stick pan. Add raisins, almonds and cashew nuts and saute till a light golden brown. Drain on absorbent paper.
  4. Add remaining semolina to the ghee remaining in the pan, mix well and saute for 2 minutes. Add saffron, mix and saute till the semolina turns golden brown.
  5. Add hot milk and cover immediately and cook for 1 minute. Uncover and mix continuously to avoid lumps. Cover and cook till all the milk is absorbed.
  6. Meanwhile, heat sufficient oil in a kadai.
  7. Add sugar to the semolina mixture and mix well. Cover and cook till the sugar dissolves. Uncover, add the fried nuts and mix well. Add green cardamom powder and mix well. Take the pan off the heat and keep it covered.
  8. To make puris, divide the dough into medium sized balls. Dip each in a little oil and flatten slightly. Roll it into a small disc.
  9. Slide the puris into hot oil and deep-fry till they puff up and the underside becomes golden. Flip and deep-fry till the other side becomes golden. Drain on absorbent paper.
  10. Arrange the puris on a serving platter. Put the halwa in a serving bowl, garnish with sliced pistachios and serve hot with the puris.