Semiya Halwa Puri / Vermicelli Halwa Puri – how to prepare Semiya Halwa Puri

Ingredients

• 1 cup Semiya/Vermicelli
• 1/2 cup Dry Coconut pieces
• 11/4 cup Maida/All purpose flour
• 1 pinch Elaichi powder
• 11/4 cup Sugar
• 2 cups Water
• 2 sp Ghee
• Oil for deep fry

Instructions

1. In a mixing bowl add flour, oil and mix together, then add water and make a soft and pliable dough. Cover a wet cloth and let it rest for an hour.
2. Grind coconut pieces into a fine powder and keep aside.
3. Boil water in a pan, once the water starts to boil add semiya and mix well, allow it cook on low flame.
4. Once the semiya is well cooked add sugar, coconut powder, 2 sp ghee, elaichi powder & stir well.
5. Continue to cook until it starts leaving the sides of the pan and becomes a thick consistency then remove from the flame & let it cool.
6. Devide the semiya halwa into a lemon sized balls and flour dough also the same and keep aside.
7. Take a dough ball and flatten into a small size puri on a greased plastic paper, then Place the halwa ball & cover the edges completely.
8. Now press it a thick puri and fry in hot oil until light golden brown in color. Remove from the oil and Place it on a paper towel to drain excess oil.
9. Do the same process with the stuffed balls, now Semiya sojjappalu are ready to serve. Semiya sojjappalu are a delicious and mouth-watering recipe.