Ramadan 2023; Comforting And Delicious Halwa Paratha Recipe For Sehri

Halwa paratha is a popular Pakistani and Indian breakfast item that is also commonly consumed during Ramadan as a filling and energy-packed meal before starting the day-long fast. During Ramadan, you can find it mostly sold near mosques, as halwa paratha is a popular choice for suhoor or sehri, which is the pre-dawn meal that Muslims consume before beginning their fast. It is essentially a layered, unleavened flatbread that is stuffed with sweet and aromatic semolina (sooji) or wheat flour (atta) halwa. The rich and flavourful paratha helps keep the stomach full and provides energy to sustain the fast throughout the day.

The first thing you notice in a halwa paratha is the soft and slightly chewy texture of the paratha, followed by the rich and sweet aroma of the halwa, which is packed with flavour. The halwa filling is the star of the dish, with its unique combination of sweet, nutty, and aromatic flavours. The semolina or wheat flour roasted in ghee gives it a nutty and slightly toasty flavour. The sugar and water mixture adds a sweetness that is not overwhelming, while the cardamom powder, saffron, and chopped nuts add an exotic aroma that is both comforting and invigorating. Once you savour the halwa filling, you will appreciate how it melds seamlessly with the paratha, adding a subtle sweetness and aroma to the otherwise neutral-tasting flatbread. The crispy exterior of the paratha provides a crunch that gives way to the soft and slightly gooey halwa within.

Ingredients

For paratha

• 2 cups wheat flour (atta)
• 1 teaspoon salt
• Water, as needed
• Ghee or oil, for cooking
• Butter or ghee, for serving

For the halwa filling:

• 1 cup semolina (sooji) or wheat flour
• 1/2 cup ghee
• 1 cup sugar
• 2 cups of water
• 1 teaspoon cardamom powder
• Saffron, a pinch (optional),
• Chopped nuts (almonds, pistachios, and cashews), as desired.

Method

• To make the halwa filling, heat the ghee in a pan and add the semolina or wheat flour. Roast the flour on medium heat until it turns golden brown and fragrant, stirring constantly to prevent burning.
• Add the sugar and water to the pan, and stir to combine. Cook the mixture on medium heat until it thickens and starts to leave the sides of the pan. Stir in the cardamom powder, saffron, and chopped nuts, and remove from the heat. Set the halwa aside to cool.
• To make the paratha dough, combine the wheat flour and salt in a mixing bowl. Gradually add water and knead the dough until it is smooth and elastic. Cover the dough and let it rest for 15-20 minutes.
• Divide the dough into small balls and roll each ball out into a thin circle. Place a spoonful of the halwa filling in the centre of the circle, and bring the edges of the dough together to seal the filling.
• Flatten the ball with your hands and roll it out into a slightly thicker circle before placing it on a hot tawa or griddle on medium-high heat and cooking the paratha on both sides with a little ghee or oil until it is golden brown and crispy.
• Serve the halwa paratha hot with a dollop of butter or ghee on top.