Nagori Halwa : An Exemplary Breakfast Blend Served In The Roads Of Old Delhi

 Nagori Halwa 

Nagori Halwa is a popular breakfast snack and one of the best street foods in Delhi. Nagori Poori and halwa, as well as Bedmi Poori and aloo ki sabzi, make an excellent meal.

 

Nagori is a sooji, maida, and ghee-based, small, crumbly poori or puri served with sooji halwa. Love the mix when fresh poori loaded down with delicate, sweet and wet halwa which cooked in ghee. This recipe can be found at chandni chowk in Delhi.

Bedmi aloo and nagori halwa can be enjoyed sweet or savory together. At the point when first time I caught wind of nagori halwa, I thought nagori is a name of some sort of halwa. Nagori, on the other hand, are pooris made with fried semolina and served with sooji halwa.

What was required to prepare Nagori Halwa

 For Nagori Poori:

1 cup maida/refined flour

 1/2 cup semolina

 salt to taste

1/2 teaspoon Carom Seeds

1 Tsp. Oil for Frying Oil for Dough Water

Sooji Halwa

1 Cup Semolina

 1 Cup Desi Ghee

 1 Cup Sugar

 1/2 Tsp powdered cardamom

A few strands of saffron

How to Make Nagori Poori and Halwa

 In a bowl, combine the sooji, flour, salt, carom seeds, and oil with your fingers. Now, slowly add water and knead the dough into a semi-soft poori. Place it aside for fifteen minutes and cover it with a damp cloth. In a deep wok, heat up enough oil. Divide the dough into equal portions and form a round ball when the oil is hot enough. Using a rolling pin, roll it up and fry it over medium heat until crispy and golden. Remain aloof.

 

To make halwa, heat the ghee in a separate pan. Roast the sooji or semolina until it turns golden. Separately, heat the three cups of water to a boil. In roasted semolina, carefully add hot water. Cook the sooji until it absorbs the water. Presently add cardamom powder, saffron and sugar and blend it. Let the halwa cook until the ghee melts. Serve with aloo ki sabzi and nagori poori and garnish with chopped nuts.

You should try these Pakistani Dishes too

Ghulab Jamun

Lahori Chargha

Golgappa Puri

Chicken Karahi

Instructions for Nagori Poori

Mix the oil, sooji, flour, salt, and carom seeds in a bowl with your fingers.

 

Now, knead the dough into a poori-like semi-soft state by slowly adding water. Place it aside for fifteen minutes and cover it with a damp cloth.

 

In a deep wok, heat up enough oil. Divide the dough into equal portions and form a round ball when the oil is hot enough.

 

Using a rolling pin, roll it up and fry it over medium heat until crispy and golden. Remain aloof.

 

For Sooji Halwa

Heat the ghee in isolated container to make halwa. Roast the sooji or semolina until it turns golden.

 

Separately, heat the three cups of water to a boil. In roasted semolina, carefully add hot water.

 

Cook the sooji until it absorbs the water. Presently add cardamom powder, saffron and sugar and blend it. Allow the halwa to cook until the ghee is released.

 

Serve with aloo ki sabzi and nagori poori and garnish with chopped nuts.