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Sunday, November 27, 2011

Semiya Halwa Puri / Vermicelli Halwa Puri



                                          

Semiya halwa puriIngredients :

  • 1 cup Semiya / Vermicelli
  • 1/2 cup Dry Coconut pieces
  • 11/4 cup Maida / All purpose flour
  • 1 pinch Elaichi powder
  • 11/4 cup Sugar
  • 2 cups Water
  • 2 sp Ghee
  • Oil for deep fry

Method :

  • Make the flour into a dough adding water and oil.
  • Cover this dough with a wet cloth and let it rest for an hour.
  • Grind coconut pieces into a fine powder.
  • Pour water & elaichi in a pan & allow it to boil.
  • Once the water starts to boil add semiya into that, allow it cook on low flame.
  • Till the water is absorbed add sugar & coconut powder, 2sp ghee & stir well.
  • Continue to cook until it starts leaving the sides of the pan & become a thick consistancy.
  • Remove from the flame & let it cool.
  • Devide the halwa into a lemon size balls & flour dough also the same.
  • Flattern the dough ball into a small size puri on a greased plastic paper.
  • Place the halwa ball on the puri & cover the edges completely.
  • Now press these stuffed balls like thick puri.
  • And fry them in oil like light golden brown in color.
  • Take them on a paper towel to drain excess oil.
  • Semiya sojjappalu are ready to eat.
  • Semiya sojjappalu are delicious and tasty.






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