ऐसे बनाया मैने कन्या पूजन का भोग

Ingredients

• 1 cup Kala Chana (Black Chickpeas) (soaked overnight, drained)
• 0.5 tsp Turmeric Powder (for chickpeas)
• to taste Salt
• 1 small piece Cinnamon Stick (adds flavor to chickpeas)
• 1 glass Water (for cooking chickpeas) (≈250 ml)
• 1 cup Ghee (divided: 1 cup for halwa, 1 tbsp saved for finishing)
• 1 cup Fine Semolina (Rava) (very fine grade for soft halwa)
• 1 tbsp Gram Flour (Besan) (adds color and binding)
• 1 cup Granulated Sugar
• 3 cups Water (for halwa) (≈720 ml)
• 8-10 strands Saffron Strands (infuses color and aroma)
• 2 tbsp Cashews (chopped)
• 2 tbsp Almonds (chopped)
• 1 tsp Green Cardamom Powder
• 1 tbsp Raisins (optional)
• 2 cups Wheat Flour (Atta) (for puri dough)
• 1 tsp Oil (for kneading) (optional, helps dough softness)
• 2 tbsp Mustard Oil (for chickpea tempering)
• 1 tsp Cumin Seeds
• pinch Asafoetida (Hing)
• 1 large piece Ginger (peeled and coarsely crushed)
• 3-4 Green Chilies (coarsely chopped)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Kashmiri Red Chili Powder (mild color, not too hot)
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Garam Masala
• 1 tsp Amchur (Dry Mango Powder)
• 2 tbsp Fresh Coriander Leaves (chopped)

Instructions

1. Pressure‑cook the soaked kala chana

   Add the soaked kala chana, 0.5 tsp turmeric, a pinch of salt, one small cinnamon stick and 1 glass of water to the brass pressure cooker. Close the lid and cook on high flame until 4 whistles (≈15 minutes).

   Time: PT15M

2. Roast semolina and gram flour

   In a saucepan, melt 1 cup ghee over medium heat. Add 1 cup fine semolina and roast, stirring continuously, until light golden (≈2 minutes). Add 1 tbsp gram flour and roast another minute, stirring constantly to avoid burning.

   Time: PT5M

   Temperature: Medium

3. Prepare saffron sugar syrup

   In the same saucepan, add 3 cups water, 1 cup granulated sugar and 8‑10 saffron strands. Bring to a rolling boil, stirring until sugar dissolves and the water takes on a deep golden hue.

   Time: PT5M

   Temperature: High

4. Combine roasted semolina with syrup

   Gradually pour the hot saffron syrup into the roasted semolina mixture, stirring continuously to avoid lumps. Cook on medium heat, stirring, until the mixture thickens and pulls away from the pan sides (≈5 minutes).

   Time: PT5M

   Temperature: Medium

5. Finish halwa with ghee, nuts and cardamom

   Stir in the reserved 1 tbsp ghee, the chopped cashews, almonds and raisins. Sprinkle 1 tsp green cardamom powder and mix well. Cook another 2 minutes until nuts are lightly toasted and the halwa is glossy.

   Time: PT2M

   Temperature: Medium

6. Prepare spice paste for chickpeas

   In a small bowl, combine 0.5 tsp turmeric, 1.5 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri red chili powder with a splash of water (≈2 tbsp). Mix to form a smooth paste.

   Time: PT5M

7. Coarsely grind the cooked chickpeas

   Transfer the pressure‑cooked chickpeas (including any remaining water) to a mixer. Pulse briefly to obtain a coarse texture – not a smooth puree.

   Time: PT5M

8. Temper mustard oil

   Heat 2 tbsp mustard oil in a cast‑iron kadhai over medium‑high heat. Add 1 tsp cumin seeds and a pinch of asafoetida; fry until the seeds crackle (≈30 seconds).

   Time: PT2M

   Temperature: Medium‑High

9. Add ginger and green chilies

   Add the coarsely crushed ginger piece and chopped green chilies to the oil. Sauté for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

10. Introduce ground chickpeas and spice paste

    Add the coarsely ground chickpeas to the kadhai and stir‑fry for 2 minutes. Then pour in the prepared spice paste, mixing well. Cook for another 5 minutes, allowing the spices to bloom.

    Time: PT7M

    Temperature: Medium

11. Simmer with cooked chickpeas and finish seasoning

    Add the whole pressure‑cooked chickpeas (with any remaining cooking water) to the pan. Simmer uncovered, stirring occasionally, until most of the liquid evaporates (≈6 minutes). Sprinkle 0.5 tsp black pepper powder, 0.5 tsp garam masala, 1 tsp amchur and chopped fresh coriander. Add 1 tsp aamchur (dry mango) and stir for 1 minute.

    Time: PT6M

    Temperature: Medium

12. Knead puri dough and rest

    In a mixing bowl, combine 2 cups wheat flour, a pinch of salt and 1 tsp oil. Gradually add water and knead into a smooth, non‑sticky dough. Cover with a damp cloth and let rest for 10‑15 minutes.

    Time: PT20M

13. Roll and deep‑fry puris

    Divide the rested dough into equal balls (≈30 g each). Roll each ball into a 4‑inch circle, keeping thickness even. Heat oil in a deep frying pan until a thin wisp of smoke appears. Fry each puri on medium‑high heat; it should puff up within seconds. Flip once and fry until golden (≈1‑2 minutes per puri). Drain on paper towels.

    Time: PT10M

    Temperature: Medium‑High

14. Assemble and serve

    Place a spoonful of spicy kala chana on each puri, add a generous portion of saffron halwa on the side, and garnish with extra chopped nuts or coriander if desired. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

12 g

Carbohydrates

80 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Kala Chana (Black Chickpeas): Dried black beans
• Instead of Turmeric Powder: Ground turmeric
• Instead of Salt: Sea salt
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Ghee: Clarified butter, Vegetable oil (flavor will change)
• Instead of Fine Semolina (Rava): Coarse semolina
• Instead of Gram Flour (Besan): All‑purpose flour (texture changes)
• Instead of Granulated Sugar: Jaggery, Coconut sugar
• Instead of Saffron Strands: Food coloring (not recommended)
• Instead of Cashews: Pistachios
• Instead of Almonds: Walnuts
• Instead of Green Cardamom Powder: Ground cardamom seeds
• Instead of Raisins: Dried cranberries
• Instead of Wheat Flour (Atta): Whole‑wheat flour
• Instead of Oil (for kneading): Ghee
• Instead of Mustard Oil: Any neutral oil
• Instead of Cumin Seeds: Cumin powder (different texture)
• Instead of Asafoetida (Hing): Garlic powder
• Instead of Ginger: Ginger paste (1 tsp)
• Instead of Green Chilies: Jalapeño
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Cumin Powder: Cumin seeds
• Instead of Kashmiri Red Chili Powder: Paprika
• Instead of Black Pepper Powder: White pepper
• Instead of Garam Masala: Curry powder
• Instead of Amchur (Dry Mango Powder): Lemon juice (1 tsp)
• Instead of Fresh Coriander Leaves: Cilantro

Equipment Needed

• Pressure Cooker (brass)
• Saucepan
• Cast Iron Kadhai
• Mixer / Grinder
• Rolling Pin
• Rolling Board
• Deep Frying Pan / Kadai
• Mixing Bowl
• Ladle / Slotted Spoon

Critical Steps — Do Not Skip

• Pressure‑cook the kala chana until soft (4 whistles).
• Roast semolina and gram flour evenly to avoid bitterness.
• Gradually add hot saffron syrup to roasted semolina to prevent lumps.
• Do not over‑cook halwa; keep it soft and glossy.
• Grind chickpeas only coarsely for texture.
• Temper mustard oil until it smokes slightly before adding spices.
• Fry puris in properly heated oil to achieve puffiness.

Chef Tips from the Video

• Use fine rava (sooji) for the softest halwa; coarse rava yields a grainier texture.
• A pinch of saffron adds authentic color and aroma – soak strands in warm water before adding to syrup for extra intensity.
• For extra crunch, lightly toast the nuts separately before adding them to the halwa.

Troubleshooting

Storage

Refrigerator: Halwa and chickpeas keep 2‑3 days in airtight containers; reheat gently on low heat.

Freezer: Puris can be frozen in a single layer, then transferred to a zip‑lock bag for up to 1 month. Reheat in oven.

Room temperature: Best served fresh; puris lose crispness after a few hours.

Make-Ahead Tips

• Cook the kala chana a day ahead; store in its cooking liquid and reheat.
• Halwa can be prepared up to 2 days in advance; warm before serving.
• Puris are best fresh, but can be stored in an airtight container for a few hours and reheated in a hot skillet.

Frequently Asked Questions