Halwa Poori/Sojja Bakshalu

Prep Time: 20min
Cook Time: 30min
Total Time: 50min
Yield: 8-10 Servings

Ingredients

For Dough

1 1/2 Cup Maida/Refined Wheat Flour
1/4 Cup Sooji(Bombay Rava)
1/2 Cup Water or add as needed
1/2 Tspn Salt
1 Tspn Oil
Oil for Deep Fry

For Stuffing(Halwa)

1 Cup Sooji/Bombay Rava
2 Cups Water
1 Tblspn Ghee
3/4 Cup Sugar or add needed
1/4 Tspn Green Cardamom Powder (Ellachi)
1 Tblspn Cashew Nuts, broken (optional)
1 Tspn Chironji/Saara Palukulu (optional)

Directions

For Dough

• In a bowl combine maida, sooji, salt & water to make a dough. Drizzle 1 teaspoon oil on top to coat the dough & knead to a smooth ball. Cover with a damp cloth & let the dough rest for 10 minutes. 

For Stuffing(Halwa)

• For stuffing; roast sooji in a wide pan on a medium-low flame until lightly browned for 2-3 minutes & turn off the flame. Keep aside.
• Boil water in a sauce pan on a medium flame & add ghee. 

• Once water comes to a boil add roasted sooji by stirring continuously. When sooji starts to thicken add sugar, cardamom powder, cashew nuts, chironji & mix everything well.

• Halwa starts to thicken by leaving its sides then turn off the flame & keep aside.

• Make 12-14 equal size balls from the dough & also make 12-14 equal size balls from halwa.
• Use your fingertips to flatten each dough on a floured surface & place stuffing leaving 1 inch space on the edge. Pinch all the edges towards the center. 

• Using a rolling pin roll each stuffed dough into a 4-inch diameter circle on the floured surface. Thickness of the poori must be medium thick it shouldn't be too thick or thin.

• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough add one halwa poori at a time & fry gently by pressing down with a strainer ladle. 

• Fry for 2-3 minutes or until light golden brown. 
• Keep turning the halwa poori with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil.
• Serve.

Note: Store it in an airtight container & stays fresh for 4-5 days at room temperature.