Wishing you all a very Happy Pongal!!
This year I’ve prepared halwa roti to celebrate the Bhogi festival. My mom used to make Sojja appam with Rava halwa/Rava kesari. Sojja appam is a traditional sweet prepared in South India with different regional names. Rava kesari is used as stuffing for pooris and then deep fried in oil. Usually to prepare the poori dough maida/refined flour is used. Instead of maida I’ve used wheat flour. I wanted my recipe to be tasty and also healthy. So instead of deep frying them I’ve done tawa fry without compromising the flavour and taste. I’ve given my own twist to the halwa roti by adding roasted and crushed dry fruits. They are absolutely delicious when served hot. Here I present yummilicious halwa roti which can be served on any festive occasion. Njoy Cooking, Serving n Savoring!
Cuisine: South Indian
Ingredients to prepare stuffing(Rava kesari/halwa)
Bombay Rava/Sooji: 1 cup
Sugar: 1 cup
Cardamom pods: 5/6 nos.
Ghee: 3 tsp
Water: 3 cups.
Dry fruits: 1 tbsp(Cashews, Almonds, Pistachios n Dates)
For making roti dough:
Wheat flour: 1 1/2 cup
Ghee: Half tsp
Water: As required to knead the dough
Method of preparation:
1. Take one and half cup of wheat flour in a vessel. Add half tsp of melted ghee. Mix well.
2. Add required amount of water and prepare the dough. Knead the dough well for two minutes and keep aside. Allow the kneaded dough to set for 30 minutes.
3. Meanwhile prepare plain Rava kesari for stuffing.
4. Take one cup of Rava in a kadai and roast the Rava adding one tsp of ghee.
5. Roast the Rava till nice aroma comes.
6. Take one cup of sugar in a vessel.
7. Add 3 cups of water to the sugar and bring it to boil.
8. Crush 6 nos. of cardamom pods in a mortar pestle.
9. Add the crushed cardamom to the boiling sugar water. Remove the outer green layer before adding them.
10. When the sugar soloution comes to the boiling point switch off the flame.
11. Now carefully add the sugar solution little at a time to the roasted Rava. Mix continuously and add the entire solution.
12. Cook the mixture on low flame.
13. Add 2 tsp of ghee and mix well. Keep the lid. Stir at regular intervals.
14. After 5 minutes the mixture becomes soft and leaves the surface.
15. Switch off the flame and allow to cool down for 10 minutes or till it becomes warm. Now the stuffing is ready to make halwa roti.
16. Now grease palm with little ghee and make Rava kesari into medium size balls.
17. Now take the dough and make round balls to prepare the rotis.
18. Take each ball dust with wheat flour and roll into small roti using rolling pin.
19. Now take Rava kesari and place on the roti.
20. Close the roti making pleats in all directions and dust with little flour.
21. Now carefully roll the roti into small circular disc. While preparing discs, if the stuffing comes out do not worry. The roasted stuffing also tastes nice. But for deep frying the stuffing shouldn’t come outside.
22. Heat tawa or non stick pan, drizzle ghee and put the prepared disc to roast.
23. Roast the halwa roti on both sides drizzling little ghee till brown spots appear.
24. Likewise roast required number of rotis and transfer them onto a plate. Now the mouthwatering halwa rotis are ready to serve.
25. I wanted my halwa rotis to be more tasty. So I’ve roasted few dry fruits in little ghee and crushed them in a mortar pestle.
26. Garnish the halwa roti with roasted dry fruits and serve hot immediately.
27. Now the delectable halwa rotis are ready to serve hot.
1. The leftover stuffing is refrigerated for two days and can be used to prepare the hot halwa rotis whenever required.
2. Traditionally plain Rava kesari is prepared for Sathyanarayana swamy Pooja(Sathyanarayana swamy vratham) in Andhra homes to offer to God as naivedhyam. The leftover Rava kesari balls are garnished with dry fruits and can be eaten anytime later.
Please check out my other Pongal recipes.
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