Halwa Puri aur Cholay with Kashmiri Chai

Serves 1
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Directions

  1. 1Soak the chickpeas in water to soften them.
  2. 2Soak the chickpeas in water to soften them.
  3. 3Soak the chickpeas in water to soften them.
  4. 4Place the chickpeas in a pressure cooker and set it to the beans/chili setting for 5 hours.
  5. 5Place the chickpeas in a pressure cooker and set it to the beans/chili setting for 5 hours.
  6. 6Place the chickpeas in a pressure cooker and set it to the beans/chili setting for 5 hours.
  7. 7To make Kashmiri tea, add cold water to a pot.
  8. 8To make Kashmiri tea, add cold water to a pot.
  9. 9To make Kashmiri tea, add cold water to a pot.
  10. 10Add green tea to the cold water.
  11. 11Add green tea to the cold water.
  12. 12Add green tea to the cold water.
  13. 13Add Kashmiri tea to the cold water.
  14. 14Add Kashmiri tea to the cold water.
  15. 15Add Kashmiri tea to the cold water.
  16. 16Add a little baking soda to the tea mixture.
  17. 17Add a little baking soda to the tea mixture.
  18. 18Add a little baking soda to the tea mixture.
  19. 19Mix all the ingredients for the Kashmiri tea.
  20. 20Mix all the ingredients for the Kashmiri tea.
  21. 21Mix all the ingredients for the Kashmiri tea.
  22. 22Boil the tea mixture on the stove until the water reduces by half.
  23. 23Boil the tea mixture on the stove until the water reduces by half.
  24. 24Boil the tea mixture on the stove until the water reduces by half.
  25. 25Once the water reduces, add cold water and ice to the tea mixture to bring it to a boil again.
  26. 26Once the water reduces, add cold water and ice to the tea mixture to bring it to a boil again.
  27. 27Once the water reduces, add cold water and ice to the tea mixture to bring it to a boil again.
  28. 28Prepare the cholay by slicing one onion.
  29. 29Prepare the cholay by slicing one onion.
  30. 30Prepare the cholay by slicing one onion.
  31. 31Heat oil and ghee in a pot.
  32. 32Heat oil and ghee in a pot.
  33. 33Heat oil and ghee in a pot.
  34. 34Add the sliced onion to the hot oil and ghee.
  35. 35Add the sliced onion to the hot oil and ghee.
  36. 36Add the sliced onion to the hot oil and ghee.
  37. 37Fry the onion until it turns light golden brown.
  38. 38Fry the onion until it turns light golden brown.
  39. 39Fry the onion until it turns light golden brown.
  40. 40For the Kashmiri tea, once it's ready, add a milk pack.
  41. 41For the Kashmiri tea, once it's ready, add a milk pack.
  42. 42For the Kashmiri tea, once it's ready, add a milk pack.
  43. 43Add regular milk to the Kashmiri tea.
  44. 44Add regular milk to the Kashmiri tea.
  45. 45Add regular milk to the Kashmiri tea.
  46. 46Add dry milk to the Kashmiri tea.
  47. 47Add dry milk to the Kashmiri tea.
  48. 48Add dry milk to the Kashmiri tea.
  49. 49Add sugar to the Kashmiri tea.
  50. 50Add sugar to the Kashmiri tea.
  51. 51Add sugar to the Kashmiri tea.
  52. 52Add a little cardamom to the Kashmiri tea.
  53. 53Add a little cardamom to the Kashmiri tea.
  54. 54Add a little cardamom to the Kashmiri tea.
  55. 55After the onion is fried, add all the spices to the pot.
  56. 56After the onion is fried, add all the spices to the pot.
  57. 57After the onion is fried, add all the spices to the pot.
  58. 58Add the boiled chickpeas to the pot with the fried onion and spices.
  59. 59Add the boiled chickpeas to the pot with the fried onion and spices.
  60. 60Add the boiled chickpeas to the pot with the fried onion and spices.
  61. 61Mash some of the chickpeas and add them to the pot to thicken the gravy.
  62. 62Mash some of the chickpeas and add them to the pot to thicken the gravy.
  63. 63Mash some of the chickpeas and add them to the pot to thicken the gravy.
  64. 64To make the halwa, take one cup of sugar.
  65. 65To make the halwa, take one cup of sugar.
  66. 66To make the halwa, take one cup of sugar.
  67. 67Take one cup of semolina.
  68. 68Take one cup of semolina.
  69. 69Take one cup of semolina.
  70. 70Wet the semolina slightly.
  71. 71Wet the semolina slightly.
  72. 72Wet the semolina slightly.
  73. 73Heat half a cup of ghee in a separate pot.
  74. 74Heat half a cup of ghee in a separate pot.
  75. 75Heat half a cup of ghee in a separate pot.
  76. 76Add the sugar to the hot ghee and brown it.
  77. 77Add the sugar to the hot ghee and brown it.
  78. 78Add the sugar to the hot ghee and brown it.
  79. 79Add the wet semolina to the browned sugar and mix quickly.
  80. 80Add the wet semolina to the browned sugar and mix quickly.
  81. 81Add the wet semolina to the browned sugar and mix quickly.
  82. 82Add cardamom to the halwa.
  83. 83Add cardamom to the halwa.
  84. 84Add cardamom to the halwa.
  85. 85Add saffron to the halwa.
  86. 86Add saffron to the halwa.
  87. 87Add saffron to the halwa.
  88. 88Add a little rose water to the halwa.
  89. 89Add a little rose water to the halwa.
  90. 90Add a little rose water to the halwa.
  91. 91Fry the puri until golden brown and puffed up.
  92. 92Fry the puri until golden brown and puffed up.
  93. 93Fry the puri until golden brown and puffed up.

Ingredients

  • chickpeas
  • chickpeas
  • chickpeas
  • cold water
  • cold water
  • cold water
  • green tea
  • green tea
  • green tea
  • Kashmiri tea
  • Kashmiri tea
  • Kashmiri tea
  • baking soda
  • baking soda
  • baking soda
  • milk pack
  • milk pack
  • milk pack
  • regular milk
  • regular milk
  • regular milk
  • dry milk
  • dry milk
  • dry milk
  • sugar
  • sugar
  • sugar
  • cardamom
  • cardamom
  • cardamom
  • 1 onion
  • 1 onion
  • 1 onion
  • oil
  • oil
  • oil
  • ghee
  • ghee
  • ghee
  • spices (turmeric, red chili powder, salt, cumin, black pepper, coriander, crushed red pepper, fennel seeds, dried fenugreek leaves)
  • spices (turmeric, red chili powder, salt, cumin, black pepper, coriander, crushed red pepper, fennel seeds, dried fenugreek leaves)
  • spices (turmeric, red chili powder, salt, cumin, black pepper, coriander, crushed red pepper, fennel seeds, dried fenugreek leaves)
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup semolina
  • 1 cup semolina
  • 1 cup semolina
  • 0.5 cup ghee
  • 0.5 cup ghee
  • 0.5 cup ghee
  • saffron
  • saffron
  • saffron
  • rose water
  • rose water
  • rose water

Equipment

pressure cookerpotstovecolandercutting boardknifefrying panstrainerladlespatulamashermixing spoonsmall bowls

Tips

  • For the Kashmiri tea, add cold water and ice to the boiling tea mixture to enhance the color.
  • For the cholay, mash some of the chickpeas to thicken the gravy and make it richer.
  • For the halwa, quickly mix the wet semolina into the sugar mixture as soon as it's added.
  • You can buy ready-made puri from Walmart for convenience.