हलवा परांठा | Halwa Paratha | Famous Recipe | Sanjeev Kapoor Khazana

The very famous gigantic paranthas served with delicious Halwa can now be made at home! Wondering how? Watch the recipe and you will know how easy it really is!
Halwa Parantha
A favourite street food from Aligarh - gigantic deep-fried paranthe are served with delicious halwa which now you can make at home! Wondering how? Watch the recipe and you will know how easy it really is!
Ingredients
2½ cups refined flour (maida)
½ teaspoon salt
¼ cup melted ghee
¾ cup milk
Oil for greasing
Hydrogenated vegetable fat for shallow frying
Halwa
1 cup fine semolina (barik rawa)
½ cup ghee
¼ cup coloured water (1 teaspoon powdered edible red colour mixed with ¼ cup water)
½ teaspoon green cardamom powder
2 cups granulated sugar
Garnish
Desiccated coconut
Candied cherries
Green tutti fruity
Melon seeds
Charoli
Silver varq
Method
1. Take refined flour in a large parat, add salt and melted ghee and mix well. Add milk and knead well. Add ¾ cup water and knead into a soft dough. Cover with a damp muslin and set aside for 2-3 hours.
2. To make the halwa, heat ghee in a pan. Add semolina and sauté on medium heat till light golden.
3. Add 4 cups hot water and mix well. Add the coloured water and mix till well combined. Add green cardamom powder and 1 cup hot water and mix well. Cover and cook for 8-10 minutes.
4. Add sugar, mix and cook for 8-10 minutes.
5. Meanwhile, knead the dough for a minute and divide it into 3 equal portions. Shape each portion into a ball.
6. Grease the worktop with some oil, place a dough ball on it and spread with your fingers into a large disc. Shape the remaining the dough balls similarly.
7. Heat sufficient hydrogenated vegetable fat in a wide pan. Gently slide in the discs, one at a time, and shallow fry on both sides till golden brown. Drain on absorbent paper.
8. Transfer the halwa into a wide serving bowl. Spread it evenly and even out the top. Garnish with desiccated coconut, candied cherries, green tutti fruity, melon seeds, charoli and silver varq.
9. Transfer the paranthe on a serving platter and serve hot with halwa.
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