Recipe of Award-winning HALWA POORI & CHANE (special Pakistani breakfast recipe part 1)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, halwa poori & chane (special pakistani breakfast recipe part 1). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. HALWA POORI & CHANE (special Pakistani breakfast recipe part 1) is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook halwa poori & chane (special pakistani breakfast recipe part 1) using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1):

1. Take 1/2 cup semolina
2. Get 1 cup sugar
3. Take 3 cup water
4. Prepare 2 tblsp ghee, oil or unsalted butter
5. Get 1/4 tsp yellow food colour
6. Take 3 cardamom crushed
7. Make ready 6,8 almonds

Instructions to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 1):

1. In a deep, heavy based sauce pan, add the semolina (sooji) and stir fry over medium/low heat stir it just light golden brown colour add in the ghee and stir 2,3min.
2. At the same time in another pan dissolve the sugar in the water with cardamom n color over low heat and keep stir till just one boil.
3. It is convenient to do this in a pan with a long handle because when you pour the sugar solution into the semolina (sooji) mixture a lot of steam is created, which burns your hand.
4. When the semolina (sooji) is light brown and gets a glossy look and does not stick together much (which means it is fried enough) add the sugar solution and bring to a boil, then simmer till the liquid is absorbed. At this stage you can stir off and on, not continuous. - - Serve hot, garnished with the almonds.

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