Written recipe
Halwa, Poori and Kala Chana Prasad
In this video I am sharing one of the most delicious meal, "Mata ka Prasad" which is very easy to make yet so flavorful. Comprised of Kala Chana, sooji ka halwa & hot puffed Pooris, this Prasad is liked by people of all ages.
What you’ll need
Ingredients
21 items captured from the original upload.
- 01[SOOJI KA HALWA] Sooji/Semilina- 1 cup
- 02[SOOJI KA HALWA] Sugar- 1 cup
- 03[SOOJI KA HALWA] Ghee/Clarified butter- 1/2 cup
- 04[SOOJI KA HALWA] Cardamom powder- 1/4 tsp
- 05[SOOJI KA HALWA] Almonds- 1/4 cup (soaked and cut into small pieces)
- 06[SOOJI KA HALWA] Water- 2 1/4 cup
- 07[SOOJI KA HALWA] Kale chane(Brown chickpea)- 2 cups, boiled
- 08[SOOJI KA HALWA] Jeera- 1/2 tsp
- 09[SOOJI KA HALWA] Turmeric powder- 1/2 tsp
- 10[SOOJI KA HALWA] Salt- 1/2 tsp or as per taste
- 11[SOOJI KA HALWA] Red chili powder- 1/4 tsp
- 12[SOOJI KA HALWA] Dhania (coriander)powder- 1 tbsp
- 13[SOOJI KA HALWA] Jeera (cumin)powder- 1/4 tsp
- 14[SOOJI KA HALWA] Kitchen king masala- 1/2 tsp
- 15[SOOJI KA HALWA] Amchur powder- 1/2 tsp
- 16[SOOJI KA HALWA] Oil- 2 tbsp
- 17[SOOJI KA HALWA] How to soak and boil Kale Chane
- 18[SOOJI KA HALWA] Atta(whole wheat flour)- 2 cups
- 19[SOOJI KA HALWA] Salt- 1/2 tsp
- 20[SOOJI KA HALWA] Oil- 2 tbsp, plus 1 tsp for finishing touch
- 21[SOOJI KA HALWA] Water- little less than 1 cup (or as needed to make a firm dough)
Description-based method
Cook it step by step
These preparation steps were provided in the original video description.
Watch 5:58 video- 01
Heat ghee in a pan and put sooji in it.
- 02
Keep on stirring until the sooji turns golden brown.
- 03
Keep stirring occasionally until the sugar is fully dissolved.
- 04
As soon as the sooji turns golden brown, put the hot water little by little stirring continuously.
- 05
Keep on cooking the halwa on medium to low heat stirring continuously until it turns into desired consistency.
- 06
Garnish it with chopped almonds on top and and serve hot.
- 07
Take a big vessel and put kale chane.
- 08
Wash the chane nicely with water 3-4 times.
- 09
Now soak the chane in atleast 4-5 inches water above the chana level.
- 10
Let the chane soak overnight.
- 11
Add water atleast 2-3 inches above the chana level and close the lid.
- 12
Once whistle comes, lower the flame and let it cook for atleast 30-35 minutes.
- 13
Once seeds start to crackle add turmeric powder and stir.
- 14
Now add boiled kale chane without the water.
- 15
Stir for a minute or two so that excess water is gone.
- 16
Put salt and all the dry masalas except amchur powder and mix well.
- 17
Cook for a few minutes until the chane are well coated in masala and there is no water left in the chana.
- 18
Add salt and oil and mix well.
- 19
Now add water little by little as you mix the flour with your hands to knead it into a firm dough.
- 20
Set the finished dough aside for 5-10 minutes before you roll it into pooris.
- 21
As the oil heats up, fry the pooris golden brown on high flame.
Recipe source and review information
Ingredient source: youtube description
Method source: youtube_description