Halwa Pori- Lahori break fast is a dish traditionally eaten for breakfast in all over Pakistan. Learn how to cook Halwa Pori- Lahori break fast , and learn the etiquette for serving it as well!
Ingredients:
Oil: 5 tablespoons
sugar: 3/4 cup
butter: 5 tsp.
cream of wheat(Sooji): 1/2 cup
water: 2 1/2 cups
Blanched almonds: 6 sliced
cardamom(alaichi): 8 to 10 Small
sugar: 3/4 cup
butter: 5 tsp.
cream of wheat(Sooji): 1/2 cup
water: 2 1/2 cups
Blanched almonds: 6 sliced
cardamom(alaichi): 8 to 10 Small
Method:
Take a normal size pan, heat the oil and butter over medium flame. When the butter is little melted, add the cream of wheat (sooji).
Stir the mixture until it turns light brown colour. Turn off the stove. (Allow to cool for 5 minutes)
In another pan over medium flame, put water, sugar, almonds and cardamom pods, pinching the seeds out and adding both seeds and the shells. When the sugar is melted and the water is at a slight boil, turn off the flame. Add the sugar syrup to the sooji mixture.
Over medium flame, stir the sooji and sugar syrup mixture, so it doesn't stick to the pan. When it starts to stick together, slightly cover the pan. Let it cook for 15 to 20 min over medium flame, stirring every couple of minutes. Halwa is ready.
Poori
Ingredients:
Whole wheat flour: 1 cup
Sugar: 1 tsp
Salt: to taste
Oil: as required
Method:
Put flour, sugar, salt and 1tbsp oil in a pot and make smooth mixturel. Gradually put in little water and knead it into hard dough.
Cover the dough with soaked thin cloth for a little while.
Make small balls, pat the balls lightly with oil and roll them out.
Heat oil in a wok and fry the pooris in it. Drain on paper towel.
Halwa Pori- Lahori break fast is ready to serve.
Halwa Pori- Lahori break fast is ready to serve.
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