Halwa Poori Chana Prasad

Halwa poori chana prasad is a classic combination of sweet semolina halwa, puffed whole what poori and dries spicy black chickpea. It is given to small girls on the day of Ram Navami.

What is halwa poori chana prasad?

Halwa poori chana prasad is the holy preparation of Suzi halwa, wheat poori and spicy black chana made on the ninth day of Navaratri fasting made to distribute to small girls and after all the rituals those who were fasting, open their fast by consuming this meal.

This whole meal is considered auspicious and made without onions and garlic, as it is supposed to be Saatvik.

Basic Ingredients for Prasad:

The basic ingredients to make the halwa poori chana prasad are listed below.

• Firstly, For Halwa -Semolina is the main ingredient other than sugar and ghee.
• For Poori, Wheat flour and to oil to fry the pooris.
• For Chana, Black chickpea and few spices like cumin, coriander, red chili, salt, etc. are needed to make the chana prasad.

How to make Halwa poori chana prasad?

The whole process need an hour if you’d do things together. Keep your chana already soaked a night before.

Now start with putting he chana to boil in a pressure cooker, while it is cooking, start roasting the semolina to make halwa. Once halwa is ready, knead the dough to make pooris.

Fry all of the pooris until chana is cooked. And finally, when chana is ready, make the tempering for it which takes only 2-3 minutes.

Assemble all the things you made in a plate, finish your prayers with the bhog and enjoy.

Serving and Storages:

Serve the hall with poor and chana, you won’t need anything else to serve with. If you have leftover boiled chana make the no onion no garlic chana curry and serve it with rice, that’s what we do.

Looking for more such prasad recipes to get some ideas for your lunch or dinner? Do not miss myPonagl and Samak ki Kheer and the best one’s Bedmi Poori Aloo.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Halwa Poori Chana Prasad

Sapana Behl

Halwa poori chana prasad is a classic combination of sweet semolina halwa, puffed whole what poori and dries spicy black chickpea. It is given to small girls on the day of Ram Navami.

5 from 9 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 55 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Equipment

• Wok
• Pan
• Pressure Cooker

Ingredients

  

1x2x3x

For Halwa

• 1 cup semolina/suzi/rava
• 1/2 cup sugar or as per taste
• 4 cups water
• 2 green cardamom crushed
• 1 tablespoon nuts chopped
• 1 tablespoon coconut desiccated
• 1 cup clarified butter

For Poori

• 2 cups wheat flour
• a pinch salt
• 1 teaspoon oil
• water as required
• oil for frying

For Chana

• 200 gm black chickpea kala chana
• 6-8 cups water
• 1/2 pinch asafetida
• 1 teaspoon cumin seeds
• 1 teaspoon dried fenugreek leaves

Spices

• 1 teaspoon coriander powder
• 1 teaspoon red chilly flakes
• 1 teaspoon deggi mirch
• 1 teaspoon turmeric powder
• 2 teaspoon dried mango powder
• salt to taste
• 1 teaspoon garam masala
• 2 tablespoon vegetable oil

Instructions

 

For Halwa

• Heat clarified butter in a wide, open-mouthed work. Add semolina and keeping the heat low, roast it for 10-15 minutes till its color changes from white to light brown.
• Add chopped nuts and stir for 1 minute. Remember to keep low heat.
• In another pan add 4 cups water and crushed cardamoms, boil it and add sugar, as the sugar melts turn off the stove.
• Add this hot water to the roasted semolina, you can hear a splash and bubbling, just be careful.
• Cook it till water absorbs in the semolina and ghee comes out from the edges.
• Add desiccated coconut over the top. Serve hot with Chana and Poori.

For Poori

• Knead the wheat flour by adding salt and a teaspoon of oil.
• Make small balls and keep aside.
• Heat oil in a wok, make small-sized pooris on flat board with a rolling pin(size of pancake) and deep fry in oil.

For chana

• Wash and soak black chickpea in 8 cups of water for 6 hours or overnight. Cook for 6 whistles with a teaspoon of salt and water. Remove from heat and set aside.
• Heat oil in a wok, add asafetida, cumin seeds, and dried fenugreek leaves. Sauté for 1 minute. Keep low heat.
• Add all spices and salt on the side of the wok and quickly mix them in oil, quickly switch off the heat.
• Add boiled chickpeas along with remaining water, cook for 15 -20 minutes on low heat till all water evaporates and spices and salt mixed with chickpeas.
• Remove from heat, serve hot with Poori, and halwa.

Notes

For Chana

Soak the black chickpeas overnight before cooking or at least 6-8 hours

Keyword halwa poori chana, halwa poori chana prasad, kanya pujan prasad, Navratri thali

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Best Regards,
Sapana Behl