Nagori Halwa

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Have never heard of nagori halwa? That’s because nagori halwa makers are slowly being gobbled up by a fast-moving world.
People’s food habits are changing, and not too many people believe that a breakfast can consist of a puri eaten together with a sweet and a spicy vegetable. you will only get it in Chandni chowk and you go to the shop after 11PM then all you find is empty dona( disposable plates) of nagori halwa. My nanaji-naniji used to live in chandni chowk, so when ever we used to visit them they bought this delicacy for us .

I tried this  dish many times with different recipes and belive me this one is  the best. My friend Payal shared it with me. I just love it……………….
NAGORI

Ingredients:
Flour (maida) ¾ cup
Suji (semolina) ¼ cup
Salt ½ tsp
Oil 2 tbsp
Oil for frying

Method:
Sieve maida and suji , add salt, mix well.
Add 2tbsp of oil and mix well with hands so that it gets crumbs.
Make a soft dough with  water. Make small puries of 1” diameter.
Heat oil in a thick bottomed kadahi. Fry till golden brown on medium flame.
Serve with halwa and spicy allo ki sabji.

AALOO

Ingredients:

Potatoes 4 large boiled, pealed and mashed roughly
Green Chillies 2 slit length wise
Asfoetida (heeng) a pinch
Fenugreek seeds( methi) ½ tsp
Tomatoes 2-3 pureed
Rai ½ tsp
Kalaunji (onion seeds) ½ tsp
Moti saunf (aniseeds) ½ tsp
Salt to taste
Turmeric powder ½ tsp
Red chilli powder ½ tsp
coriander powder 1 tsp
Green coriander for garnishing
Garam masala ½ tsp
Oil 2tbsp

Method:

Heat oil in a kadhai on medium flame. Add heeng, methi, kalaunji ,saunf and rai. Stir for 30 secs. Add tomato puree, stir and cook for 5 mins or till the oil gets seprated. Add green chillies, salt, turmeric powder. Chilli powder, and all the spices.add potatoes. Cook covered for 2 mins. Add 1 cup water. Cook for 2 mins on medium flame.
Mix again now add Green coriander. Serve.

HALWA

Ingredients:
Semolina (suji) 1 cup
Ghee ¾ – 1cup
Sugar 1 cup
Water 2 cups boiled
Almonds 10-15

Method:

Heat ghee in a thick bottomed kadahi. Add suji to it and roast it on low flame.

Keep stirring , roast till the suji is light brown and ghee starts getting separated.
Add boiling water. Keep stiring till it becomes smooth and it again starts leaving the sides of kadahi.
Add sugar. Mix well . keep stirring for 2 more mins.
Serve hot garnished with almonds or any other dry fruit of your choice.

TIP: to eat it in traditional way, gently break the thin top layer in the center and stuff it with both aloo and halwa and relish it.

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3 comments

  1. Anonymous says:

    i told you i will try this recipe and it was awesome my husband loved it so much that he wants me to make it in a party we are going to host next week but i am not sure what if it does not come out so well? what do you think?

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