By Nandini Bhushan
Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.
Also try: Indian street food recipes: Amritsari Khatte Ladoo Ki Chaat
Nagori Halwa
Nagori Halwa is a delightful and comforting treat which is extremely popular in the streets of old Delhi.
Ingredients
For the Halwa
Sooji: 1 cup
Ghee: ½ cup
Sugar: ¾ cup
Water: 2 cups
Cardamom powder: 1/2 tsp
Saffron strands: 5 to 6 (optional)
Chopped dry fruits: 2 to 3 tsp
For Nagori Poori
Sooji: 1 cup
Maida: ¼ cup
Ghee: 2 tsp
Salt: a pinch
Oil for deep frying
Step 1
To prepare the halwa, heat ghee in a pan on medium heat. Add semolina and roast it until golden brown and aromatic. Stir continuously to prevent burning.
Step 2
In a separate pan heat water and milk together. Add sugar and saffron strands, stirring until the sugar dissolves.
Step 3
Gradually pour the hot sugar milk mixture into the roasted semolina while stirring constantly to avoid lumps .
Step 4
Soak the mixture on low heat until it thickens and leaves the side of the pan. Add cardamom powder and mix well. Garnish with chopped dry fruits and set aside.
Step 5
To prepare the nagori puri combine fine semolina, all-purpose flour, ghee and a pinch of salt in a mixing bowl. Gradually add water and knead into a stiff dough. Cover and let it rest for 15 to 20 minutes.
Step 6
divide the dough into small balls and roll them into small thin discs. Heat oil in a deep pan. Once hot, fry the poori until they puff up and turn golden.
Serve the warm halwa with freshly fried puris.
