Halwa Puri (Semolina Dessert with Fried Bread)

Ingredients

• 1 cup Semolina (suji)
• 1 cup Sugar
• 1/2 cup Ghee
• 2 cups Water
• 4 Cardamom pods
• 2 tbsp Raisins
• 2 cups All-purpose flour
• Oil (vegetable or canola)
• 1/4 tsp Salt

Instructions

1. 1Place a large heavy-bottomed pot over medium heat. Add the 1/2 cup of ghee and heat until melted and shimmering.
2. 2Add the 1 cup of semolina to the pot with the ghee. Stir constantly for 5 to 7 minutes, until the semolina turns a golden brown color and smells nutty and fragrant.
3. 3Carefully pour in the 2 cups of water. Add the 1 cup of sugar and the 4 cardamom pods. Stir continuously over medium heat until the sugar dissolves and the mixture begins to thicken, about 10 to 15 minutes. The halwa is ready when it pulls away from the sides of the pot.
4. 4Stir in the 2 tablespoons of raisins and mix well. Remove the pot from the heat and set the halwa aside.
5. 5In a medium bowl, combine the 2 cups of all-purpose flour and the 1/4 teaspoon of salt. Gradually add water (not listed, use a small amount at a time) and knead until a smooth, firm dough forms. Cover the bowl with a damp cloth and let the dough rest for 15 minutes.
6. 6Divide the rested dough into 6 equal portions. On a clean, dry surface, roll each portion into a thin circle, about 6 inches in diameter.
7. 7Pour enough vegetable or canola oil into a deep pan or wok to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of dough into it; it should sizzle and rise to the surface immediately.
8. 8Carefully slide one rolled-out puri into the hot oil. Fry for about 30 to 60 seconds per side, gently pressing down with a slotted spoon if needed to help it puff up. The puri should be golden brown and puffed. Remove the fried puri with a slotted spoon and drain on paper towels.
9. 9Repeat step 8 with the remaining puris. Serve the warm halwa immediately with the hot, freshly fried puris.

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