Coconut Halwa Puris

Coconut Halwa Puris or halwe ki puri (as we call it) have been my favourite since childhood. When ever there would be a family get together like weddings or summer vacations and a lot of guests and kids would be anticipated , these would be made in huge batches and stored for a quick snack (they have a good shelf life though they disappear quickly).

I got this recipe from from my mother in law, its very easy to make and since the theme for AFAM this time is Coconut I thought of sharing it with you all.

Ingredients:

For halwa:
1 lb packet of shredded frozen coconut, or
Flesh of 1 whole coconut, peeled to remove the brown skin
1/2 C chana dal, boiled
1.5 tsp cardamom/elaichi powder,
1/2 C ground almond paste,
1.5 C sugar, or to taste,
1 tbsp. Rose water

For Puris:
5 C all-purpose flour/maida
4 tbsp ghee, melted
3/4-1 C warm milk
water

Method:

Grind the fresh /frozen coconut to a very fine paste using as little water as possible. It should be a thick paste. Also grind the chana dal. Now dump the ground coconut, chana dal, almonds, sugar in a vessel and cook till you see bubbles. Keep stirring and cook til the paste is dry n most of the water is evaporated . Add elaichi powder n cook again . When the mixture is completely cooked n dry remove from heat and let it cool . Add rose water and mix well. The halwa is ready

Knead together maida, ghee and milk using little water to a soft dough. Cover with a wet towel and keep aside.

To make the puris , divide the dough in balls n roll out each into a 6" circle, fold it in half to get a crease line. Fill one half side of the circle with the halwa/ stuffing . Apply water by the edge and seal the other half tightly , crimp the edges . Fry them on both sides . Do not brown them , remove them from oil once they start floating .

For the ones who may find the above description a bit confusing , the process of assembling the puris is just like making pot stickers or pocket pies .



I am sending this recipe to Suganya of Tasty Palettes who is hosting the AFAM event this month and has made a very interesting choice of featuring Coconut. Thanks Suganya , for choosing such a versatile ingredient, I am excited about the round up already :) and while we are talking all things sweet I would like to mention about Jeena who sent me this lovely poem written by herself a few days back .....some people are really blessed ....Jeena not only cooks good n looks good ....she is a poet too ....:) Check out her poem ....

Thanks Jeena, that's one sweet poem and though I cannot pen down something equally good, I do feel the same for you :) I further pass it on to all my fellow bloggers.