Halwa Puri / Sojja Puri / Sojjappalu – how to prepare Halwa Stuffed Puri
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
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
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.
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.
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.
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.