How to make Halwa Puri - SK Khazana -

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

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Ghee (घी)

Cuisine : Indian

Course : Desserts

For more recipes related to Halwa Puri - SK Khazana checkout Basbousa, Suji Aur Badam Ka Halwa, Semolina Halvash, Sooji Aur Besan Ka Halva . You can also find more Desserts recipes like Khuskhus Kheer Payasam Gehun Ki Kheer Coconut and Lime Ice Cream

Halwa Puri - SK Khazana

Halwa Puri - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Halwa Puri - SK Khazana Recipe

  • Semolina 1 cup + 1 tablespoon

  • Ghee 1/4 cup + 1 teaspoon

  • Whole wheat flour 1 cup

  • Salt to taste

  • Milk 1 1/4 cups

  • Raisins 8-10

  • Almonds halved 5-6

  • Cashew nuts halved 8-10

  • Saffron pinch of

  • Oil for dipping and for deep-frying

  • Sugar 1/2 cup

  • Green cardamom powder

  • Pistachios slices for garnish


Step 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.

Step 2

Boil milk in a stainless steel pan.

Step 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.

Step 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.

Step 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.

Step 6

Meanwhile, heat sufficient oil in a kadai.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.