Learn to make the perfect Ashtami Prasad with our Halwa Puri Channa recipe. Plus tips on how to make these to perfection. Celebrating Ashtami or not, everyone devours this spread, because it's absolutely divine. Try it yourself!!!
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Jump to:
- What is Halwa Puri Channe?
- The Tradition of Ashtami Prasad
- Ingredients for Ashtami Prasad
- For Puris
- For Channe
- Instructions to make Halwa
- Instructions for Puri
- Instructions to Make Masaledar Kala Channa
- Dietary Preferences
- Storage
- How to serve
- Top Tips For Halwa
- Tips For the perfect Puris
- Tips for best Channe
- FAQ
- Related
- Pairing
- Halwa Puri Channe
What is Halwa Puri Channe?
Halwa Puri Channe is a combination of three distinct dishes:
Sweet Semolina (Sooji) Halwa
Halwa is a rich and sweet semolina pudding. Its golden hue and melt-in-the-mouth texture make it an irresistible treat for those with a sweet tooth.
Crispy Fried Puris
Puris are puffy, deep-fried breads made from unleavened wheat dough. These versatile, slightly savory breads complement both sweet and spicy dishes.
Spicy Channe
Channe, or chickpeas, are cooked in a flavorful, spicy sauce. This dish provides a hearty, protein-rich counterbalance to the sweetness of the halwa and the richness of the puris.
This trio is food for the soul, infact it's not just food, it's a festive delight and is usually made for either a weekend breakfast or as Ashtami Prasad.
The Tradition of Ashtami Prasad
Ashtami Prasad is one of those practices with a deep-rooted significance. Celebrated during Navratri, families prepare a special meal which includes Halwa, Puri, and Chana to adore the Goddess. The food is first offered to the deity; next, it is served to young girls, who are seen as the Goddess's earthly form, in a cute ritual known as "Kanjak.”
As a child, I used to always look forward to this day, as my sister and I would be invited to so many households to be served this prasad and the prasad of no two houses taste the same. Every household has its own recipe and I am sharing the recipe passed on to me by my mom and grandmother.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
Ingredients for Ashtami Prasad
To get your Ashtami Prasad just right, it's super important to pick the right ingredients
For Sooji / Semolina Halwa
- Semolina / Medium Coarse Sooji
- Ghee (Clarified Butter)
- Sugar
- Water
- Dried Fruits and Nuts like livered almonds, cashews, raisins
- Green Cardamom Pods or Cardamom powder
For Puris
- Wheat flour
- Ajwain seeds
- Salt
- Ghee
- Oil for frying
For Channe
- Black Channa (soaked overnight)
- Spices : Red Chilli Powder (lal mirch), Coriander Powder(dhaiya powder), Dry Mango Powder (amchur), Cumin Powder (jeera Powder), Cumin Seeds (Jeera), Turmeric (haldi), Garam Masala
- Salt
- Water
- Oil
See recipe card for quantities.
Instructions to make Halwa
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- Prepare Sugar Syrup: Simultaneously, in a separate pot, dissolve sugar in water, add cardamom pods and bring it to a boil.
- Roast the Semolina: Heat ghee in a pan and roast the semolina until it turns golden brown.
- Combine: Gradually add the sugar syrup to the roasted semolina, stirring continuously to avoid lumps.
- Finish: Cook until it thickens, and garnish with nuts if desired.
Instructions for Puri
- Prepare the Dough: Mix flour, salt, and water to form a soft dough. Let it rest for 15-20 minutes.
- Roll Out Puris: Divide the dough into small balls, then roll each ball into a thin, round disc.
- Fry: Heat oil in a deep pan. Fry each puri in hot oil until it puffs up and turns golden brown.
Instructions to Make Masaledar Kala Channa
- Pressure Cook: Add Soaked Black Chickpeas in a pressure cooker or Instant Pot using the Bean Chili Mode: This automatically sets the timer to 30 minutes. Strain the channa and keep the channa water aside to use later.
- Prepare the spice mix: In a bowl, add water and all the spices and mix well.
- Temper the spices: In a wok, add ghee or oil and add the cumin seeds and allow them to splutter, followed by spice mix mixture and turmeric. Cook it on low heat continuously stirring it, until the oil separates.
- Spice up the Channa: Add the cooked Channa, salt and garam masala and mix to coat the channa with the spices.
- Add about 200 ml of channa water, stir and cook well on medium heat until the water evaporates. Garnish with chopped cilantro
Dietary Preferences
Halwa Puri Channa works for almost any diet.
Swap the ghee with oil to make it vegan.
Use a gluten free flour, to make puris.
Use jaggery or coconut sugar for those watching their sugar.
It's all about making tweaks so everyone can enjoy the spread.
Storage
Store Halwa and Channa in separate air tight containers in the fridge for upto a couple days.
Puris are best enjoyed fresh, however if you have leftovers, store them in zip lock bags at room temperature.
Reheat everything and it will be almost as good as fresh.
How to serve
Halwa Puri Channa are typically served in a thali.
If making it for prasad you can enjoy the trio as is or else you can even pair it with one of my favorites and it goes very well with this combo, rasse wale aloo, a potato curry.
Top Tips For Halwa
- Use medium coarse semoline (sooji) instead of fine.
- Roast the semolina until golden brown for a delicious taste.
- Go easy on water, start slow and continuously stir it to avoid any lumps.
- Be patient and cook on low-medium heat for divine results.
Tips For the perfect Puris
- The dough should be firm.
- Roll the puris small and even or use a puri press. Big, uneven puris are hard to puff.
- Oil should be hot when frying but not smoking. Test the oil by add a small piece of dough, it should rise immediately but not burn.
- Oil should be hot when frying but not smoking. Test the oil by add a small piece of dough, it should rise immediately but not burn.
Tips for best Channe
- Soaking overnight reduces cooking time and aids digestion.
- You want the channa to be soft but not mushy
- Always make a spice paste with water instead of directly adding spices to the oil. This ensures the spices don't get burnt and a cooked thoroughly.
FAQ
Traditionally, the trio is made on the same day because it is best served fresh. However you can make it ahead of time.
Feel inspired? Head to your kitchen and start preparing this enticing meal. And who knows? You might just start a new family tradition of your own.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Halva Puri:
Halwa Puri Channe
Learn to make the perfect Ashtami Prasad with our Halwa Puri Chana recipe. Plus tips on how to make these to perfection. Celebrating Ashtami or not, everyone devours this spread, because it's absolutely divine. Try it yourself!!!erves
Ingredients
For Halwa
- Medum Corase Sooji / Semolina 1 cup
- Water 3 cups
- Green Cardamom 2 pods or 1 teaspoon cardamom powder
- Ghee 1/2 cup
- Slivered Almonds 1/4 th cup
Puri
- Wheat Flour 2 cups
- 1/2 teaspoon salt
- Semolina / sooji 2 tbsp
- Ajwain 1 tsp
- Ghee 2 tbsp
- Water 1 cup
- Oil for Frying
Channe
- Black Channe / Kala Channe 1 cup
- Salt 1 tsp
- Red chilli powder 2 tbsp
- Coriander owder 2 tbsp
- Amchur 2 tsp
- Cumin seeds 1 tsp
- Cumin powder 2 tsp
- Oil 4 tbsp
- Turmeric 1/2 tsp
- Garam Masala 2 tsp
Instructions
Instructions to make Halwa
- Prepare Sugar Syrup: Simultaneously, in a separate pot, dissolve sugar in water, add cardamom pods and bring it to a boil.
- Roast the Semolina: Heat ghee in a pan and roast the semolina until it turns golden brown.
- Combine: Gradually add the sugar syrup to the roasted semolina, stirring continuously to avoid lumps.
- Finish: Cook until it thickens, and garnish with nuts if desired.
Instructions to make Puri
- Prepare the Dough: Mix flour, salt, and water to form a soft dough. Let it rest for 15-20 minutes.
- Roll Out Puris: Divide the dough into small balls, then roll each ball into a thin, round disc.
- Fry: Heat oil in a deep pan. Fry each puri in hot oil until it puffs up and turns golden brown.
Instructions to make Kala Channa
- Pressure Cook: Add Soaked Black Chickpeas in a pressure cooker or Instant Pot using the Bean Chili Mode: This automatically sets the timer to 30 minutes. Strain the channa and keep the channa water aside to use later.
- Prepare the spice mix: In a bowl, add water and all the spices and mix well.
- Temper the spices: In a wok, add ghee or oil and add the cumin seeds and allow them to splutter, followed by spice mix mixture and turmeric. Cook it on low heat continuously stirring it, until the oil separates.
- Spice up the Channa: Add the cooked Channa, salt and garam masala and mix to coat the channa with the spices.
- Cook: Add about 200 ml of channa water, stir and cook well on medium heat until the water evaporates. Garnish with chopped cilantro
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