Halwa Poori Chana | Sheera Puri Cholay - Prasad Recipe

5 from 27 votes

Halwa Poori Chana | Sheera Puri Cholay - Prasad Recipe

In this post, you will learn how to make three recipes – Halwa (Sheera recipe or Suji Ka Halwa), Sookha or Dry Kala Chana or Cholay, and Poori (Puri).

These three recipes are prepared specially during the Navratri festival's Ashtami and Navami days as prasad in North India. But if you come to our coastal region, chane usli (sundal) and sheera are popular prasad items served at almost all temple and Gurudwara events and during festivals like Diwali, Varamahalaksmi vrat, Ekadashi, Sankashti, Kanya Puja, Ram Navami, Makara Sankranti, Sai Guruvar, etc.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Breakfast, Desserts

Cuisine: Delhi, gujarati, Indian, north indian, South Indian

Servings:

Calories: 719kcal

Author: Kushi

Ingredients

FOR SOOKHA KALA CHANA OR CHOLAY

1 cup Kala Chana or Chickpeas , dry/uncooked
2 tablespoon Oil
1 tablespoon Chile powder
1 tablespoon Coriander powder or Dhania
¼ teaspoon Turmeric powder
½ to 1 teaspoon Garam masala powder
½ to 1 teaspoon Amchur or Chat Masala
1 tablespoon Cilantro or Coriander leaves, chopped
½ to 1 teaspoon Salt , adjust to taste

FOR SUJI KA HALWA OR SHEERA

½ cup Ghee
1 tablespoon Cashews
1 tablespoon Almonds
1 tablespoon Raisins
1 cup Semolina or Sooji or Suji
1 cup Sugar , can add 1 or 2 tablespoon extra for little extra sweetness
6 strands Saffron or kesar
¼ teaspoon Cardamom powder

FOR POORI OR PURI

1 cup Atta or Whole-wheat flour
½ to ¾ teaspoon Salt , adjust to taste
Water as need (approx ½ cup + 1 tbsp)
Oil , for frying

Instructions

How to make Sookha Kala Chana or Cholay?

Wash and soak chickpeas in water for 6 hours or overnight. If you are using canned chickpeas, ignore this step.
1 cup Kala Chana or Chickpeas
The following day, drain the water. Add chickpeas to the pressure cooker along with 3 to 3 ½ cups of water and pressure for 3 whistles. One whistle on high flame and two on medium flame. Then, switch off the flame. Let the pressure release naturally. The time to cook chickpeas and the number of whistles will depend on the location you stay. Reserve the water (aquafaba) in which chickpeas were cooked. You will use this water for the recipe below.
In a pan, add oil, chile powder, coriander powder, turmeric powder, garam masala powder, and amchur powder and saute for 30 seconds to a minute on medium-low flame. To this, add ½ cup of reserved chickpea water and nicely stir, and bring to boil. Now add cooked chickpeas, another ¼ to ½ cup of reserved chickpeas water, and salt to taste. (Check out the video on making of kala chana here)
2 tablespoon Oil, 1 tablespoon Chile powder, 1 tablespoon Coriander powder, ¼ teaspoon Turmeric powder, ½ to 1 teaspoon Garam masala powder, ½ to 1 teaspoon Amchur, ½ to 1 teaspoon Salt
Bring this to a boil on medium to high flame and cook it uncovered till all the water is absorbed completely and the flavors are well combined. Stir occasionally during the process. Garnish it with coriander leaves and switch off the flame.
1 tablespoon Cilantro

How to make Suji Halwa or Sooji Halwa or Sheera or Prasad with Semolina?

Add 3 cups of water to a pan and bring it to a boil.
Meanwhile, when the water is boiling in another pan, add ½ cup of ghee, cashews, and almonds. When they become light golden in color, add raisins and semolina and saute for one or two minutes on medium flame until aromatic.
½ cup Ghee, 1 tablespoon Cashews, 1 tablespoon Almonds, 1 tablespoon Raisins, 1 cup Semolina
To this, slowly add boiling water using one hand and keep whisking using the other. You can add saffron at this stage. I had kept 3 cups of water for boiling but used only 2 ½ cups of water. Use water only as needed. Check out the video on making of suji halwa here.
6 strands Saffron
Once all the water is absorbed by semolina, add sugar and keep mixing and cook until ghee leaves the sides of the pan on medium flame (maybe another 2 to 3 minutes). Add cardamom powder, mix and switch off the flame.
1 cup Sugar, ¼ teaspoon Cardamom powder

How to make Poori or Puri?

In a bowl, add flour, salt, and water little by little to form a stiff dough. You can grease the dough ball with 1 teaspoon of oil if needed. I generally don’t rest my poori dough. Rolling pooris immediately and frying enables them to puff up and remain soft for a longer time.
1 cup Atta, ½ to ¾ teaspoon Salt, Water as need
Pinch a small portion of the dough and roll it between your palms to form 15 dough balls.
Flatten each dough ball and roll them into a circle of approx 1 to 2 mm thick (not too thick or too thin).
Meanwhile, when you are rolling, heat the oil in a pan for frying. Once the oil is hot, drop rolled-out pooris and gently press using the back of a ladle so that it puffs and comes up. Now flip and cook on another side till it is crisp and lightly golden, about 30 secs to a minute.
Oil

Nutrition