How to Love Perfect Halwa fry

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How to Love Perfect Halwa fry
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How to Love Perfect Halwa fry Delicious, fresh and tasty.

Halwa fry. To make bread halwa recipe, Cut the edges from the bread so that the brown crumbs are removed from the bread. Add and mix the the food color. Delicious halwa is ready to eat with puri and chanay.

Use a spoon to press out any remaining lumps.

Quickly give the halwa mixture a turn.

If you're hoping to polish off a plate of halwa poori, the spicy-sweet, deep fried goodness that's also the most popular breakfast in Pakistan, make sure you're ravenous.

You can cook Halwa fry using 8 ingredients and 2 steps. Here is how you cook it.

Ingredients of Halwa fry

  1. You need 5 pieces of Halwa fish.

  2. Prepare 1 tablespoon of fish masala.

  3. You need 1 teaspoon of turmeric powder.

  4. It’s 1 teaspoon of red chilli powder.

  5. It’s 1 teaspoon of dry coriander and cumin seeds powder.

  6. You need 4 of kokam.

  7. Prepare as per taste of Salt.

  8. You need as required of Oil.

Halwa poori, the Muhammad Ali of Pakistani breakfasts, is a traditional meal passed down from the Mughals over generations, originally conceived in the Indian province of Punjab.

Sheera also known as suji halwa is a traditional Indian pudding made with semolina, ghee, sugar, cashews and raisins.

This simple delicious dessert has a fluffy & soft texture with delicate flavors of cardamom & ghee.

Suji halwa is made in many regions of India with more or less the same ingredients & similar method.

Halwa fry instructions

  1. Clean and wash fish, apply kokam, salt and little turmeric powder rub gently on each piece of the fish keep it aside for 5 minutes. Strain extra water from the fish..

  2. Take one bowl add fish masala, turmeric powder, red chilli powder, dry coriander and cumin seeds powder, salt and little water mix to prepare paste. Now apply this paste on each piece of the fish and marinate keep it aside for 15 minutes. Now keep one frying pan on flame add oil to shallow fry and fry the fish until golden brown and crisp from both sides. Serve with dal rice..

It is known as sheera in Maharashtra, Karnataka and some parts of Andhra Pradesh.

Cook on low heat till the halwa turns brown and starts to leave ghee from sides.

Keep stirring continuously during this process.

Cover the pan if the halwa is spluttering too much.

Or else, fry the halwa in the microwave as my mom do.