Halwa Poori Chana Ashtami/Navami Special Recipe| अष्टमी और नवमी का प्रसाद - हलवा चना पूरी| Navratri

Halwa Poori Chana
For Black Chane-
Ingredients:
1 cup black chana, washed and soaked overnight
2-3 tbsp ghee
1 tbsp cumin seeds
1/4 tsp hing
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp kashmiri red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
Salt to taste
1 tsp amchoor powder
1-1.5 tsp kasoori methi
Instructions:
Add soaked chana in the cooker with  enough water and let it boil for at least 5-6 whistles.
In a pan, add ghee.
Once the ghee is hot, all the masalas together are written in the ingredients list.
Add 1-2 tbsp water in the masala, so that it doesn't burn and let masalas get roasted in the ghee for 2-3 mins.
Then add boiled chanas and mix well.
Cover the pan with the lid and let the chana cook further down in all the masalas and coat well and the liquid is fully dried up.
For Halwa-
Ingredients:
1 cup ghee
1 cup sooji
3 cups water
1 cup sugar
1/4 cup almonds, chopped
2-3 tbsp raisins
Instructions:
In a pot, add water and sugar and let it boil till the sugar melts.
Then in a kadai, add ghee.
Once the ghee is hot, add sooji.
Then roast the sooji on a low heat.
Stiring continuously, roast the sooji for around 10-12 minutes on low to medium heat till sooji is fragrant and changes its colour.
Add the boiled water with sugar into the kadai, it will bubble a lot as you add liquid into the kadai, so be careful and add slowly.
Whisk the sooji continuously and sooji will begin to absorb the water and thicken up.
Add raisins and almonds and again mix well.
Stir for another few minutes until the halwa thickens and leaves the sides of the kadai.
For Poori-
Ingredients:
1 cup whole wheat flour
Salt to taste
1/2 tsp ajwain
Water to knead the dough
Oil for frying
Instructions:
In a wide bowl add the whole wheat flour, salt, and 1 tsp oil and slowly add water to this and make this into a stiff dough. Ensure that it should not have cracks.
Do not make the dough smooth like chapati dough, make it little tighter than chapati dough.
Rest the dough on a side for at least 10 mins.
Then divide this into equal sized small balls.
Meanwhile, heat the oil for deep frying.
Now roll the pooris and keep the thickens medium thick.
When the oil is hot, carefully drop this into the oil and deep fry on both sides.
Using a jolted ladle take out the puffed poori draining the excess oil.
Always ensure that the oil should be very hot, else pooris will not puff.

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