Bengal Gram – 300 grams
Cashew Nut (Made into Paste) – 100 grams
Almonds (Peeled & made into Paste) – 100 grams
Sugar – 100 grams
All Purpose flour (Maida) – 100 grams
Ghee for frying
Cinnamon - 2 Nos.
Cardamom – 4 Nos.
Vanilla Essence – 2 teaspoons
Red colour powder – 1 pinch
Salt as per taste


For Halwa
1) Put Bengal Gram in a pressure cooker with 3 cups of water and 2 Nos. Cardamom and leave it for 7 to 8 whistles.
2) After the Bengal Gram is cooked grind it into a paste.
3) In a vessel add 3 teaspoons of Ghee, when the Ghee is heated add Cinnamon and Cardamom and fry for a minute.
4) Add Bengal Gram Paste and stir continuously for 10 minutes (in a medium or low flame)
5) Add Cashew Nut Paste and Almond Paste and stir continuously for 10 minutes (in a medium or low flame).
6) Add Sugar (100 grams or according to your taste) and Red colour powder and stir continuously for 5 minutes.
7) Add Vanilla Essence and stir for 2 minutes and switch off the flame.

For Puri
8) In a Bowl add All Purpose Flour (Maida), Salt and heated Ghee (2 teaspoons).
9) Add required amount of water and knead a soft Dough.
10) Cover the Dough with a damp cloth for one hour.
11) Take one teaspoon of All Purpose Flour (Maida) and mix with 5 teaspoons of water and make it into a paste.
12) After one hour make small balls (around 10 balls of equal size).
13) Roll the Dough into thin and round shape using dry Flour.
14) Keep one teaspoon of Halwa in the middle of the Puri and apply the paste (as mentioned in No.11) on the edge (180°) and fold to your side into half-moon shaped Puri.
15) After folding press the edges finely and decorate with any type of design (like pinching or folding) so that the Puri will stick properly.
16) In a Pan (vessel for deep frying) heat Ghee and fry the Puris (in a medium flame). Once you put the Puri in the pan put oil on the top of the Puris, so that the Puris will bulge, then fry till it is golden brown.
17) Halwa Puri is ready to serve.