Halwa Poori Chana

For The Chana

1. Soak the chana overnight with a pinch of soda.
2. Pressure cook the chana with 2 cups of water & salt and give it 4 whistles.
3. In a kadhai, add ghee. Once hot add the boiled chana along with the water of the chana.
4. Season with salt and add red chilli powder, amchur powder & coriander powder. Mix well and keep cooking till the masalas are well incorporated into chanas, making sure that they don’t dry up too much.
5. It needs to have a lathpath consistency. Serve hot with puri & halwa.

For Halwa

Heat water in a deep pan. Bring it to a boil & add sugar. Keep stirring at short intervals till the sugar has completely dissolved. Simultaneously, in a kadhai, dry roast the semolina till it starts getting a slight colour and giving out a nutty aroma.

At this stage, add the ghee & cook for another 3-4 mins.

Now slowly add the sugar syrup & keep stirring continuously. Be careful as the water bubbles violently when you do this.

Keep stirring till the water gets completely absorbed, the semolina is well cooked and the halwa leaves the sides of the pan.. Serve hot with chana & puris.