Halwai July 14, 2017


• 220 g- all-purpose flour
• 1/2 cup – warm Water
• 2 tsp – Ghee
• 10 g – Cardamom crushed
• 1 cup – Beaten Rice
• 225 g – powdered Sugar
• 100 g – sesame seeds
• A pinch of salt
• For the filling:
• 5 tbsp – Beaten Rice
• 1 tbsp – white sesame seeds)
• 3 tbsp – Sugar
• 1/4 tsp – Cardamom powder


  1. Wash sesame seeds and drain water and spread on a towel for drying.
  2. Gently roast beaten rice and dried sesame seeds separately on medium to low heat until crisp.
  3. Then mix them together and add in sugar and cardamom powder.
  4. Transfer the filling into a small mixer and grind to a fine powder.
  5. For the puri:
  6. Knead the flour, salt and water to form a soft, smooth dough.
  7. Make small balls and roll them into small circular discs.
  8. Deep Fried puries in medium hot oil, and take them out before they become crisp.
  9. Take a bit of the filling and place in one half of each puri, fold it over to form a semi-circle, and press the edges together.
  10. Place the filling when the puri is very hot, or else it would not spread properly.
  11. Immediately place about 2 tsp of the filling in the middle and fold again to form a triangular shape and seal it.
  12. Sprinkle a little of the filling on top of each mando, as they cool – they will become crisp.
  13. Heat a non-stick pan in medium flame arrange 3-4 prepared mandos and gently dry roast, until golden spots appear on both the sides.
  14. Do not add oil or ghee.
  15. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya