Halwa Puri / Sojja Puri / Sojjappalu – how to prepare Halwa Stuffed Puri

Halwa Puri / Sojja Puri / Sojjappalu – how to prepare Halwa Stuffed Puri

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 10


  • 11/2 cup All purpose flour/Maida
  • 1 pinch Salt
  • 2 sp Oil
  • For Stuffing :
  • 1 cup Suji/Semolina/Rava
  • 2 cups Sugar
  • 1 pinch Elaichi Powder
  • 1 sp Ghee
  • 2 1/2 cups Water
  • Oil for frying


  1. Take all purpose flour in a bowl add little salt, oil and mix it well, then add enough water and make it a soft dough, it should be soft and a bit oily. Cover & keep the dough aside for 30 mins, after that divide into round balls.
  2. In the meantime, combine water & sugar in a bowl and bring to a boil, once done add rava, elaichi powder and stir well, continue to cook on medium flame until it well cooked then add 1 sp ghee & mix well, turn off the heat and allow it to cool completely. Once cooled divide into lemon sized balls and keep aside, now stuffing is ready.
  3. Take a dough ball on your palm & flatten into a round small puri then place a stuffing ball and cover it carefully. Place the stuffed dough ball on a greased plastic paper and press it into a medium sized puri, meanwhile heat oil in a khadai.
  4. When hot, deep fry the stuffed puri in hot oil until done. Remove from the oil and place on a paper towel to drain excess oil, do the same with the remaining stuffed balls. Now festival naivedyam recipe halwa puri is ready.


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