Have you ever tasted halwa parantha? This unique Indian dessert, deeply rooted in Aligarh’s street food culture, has now been shared by celebrity chef Sanjeev Kapoor. Known for blending authenticity with innovation, Chef Kapoor recently revealed the detailed recipe for this rich and indulgent sweet dish that combines fried parantha with aromatic semolina halwa.
The halwa parantha recipe calls for refined flour, semolina, ghee, cardamom, sugar, and edible color, creating a vibrant and flavorful dessert. According to Chef Kapoor, this specialty is a beloved delicacy in Uttar Pradesh, often enjoyed hot with elaborate garnishes. Preparing the dish takes about 3 to 3.5 hours, while the actual cooking time is around 40–45 minutes, making it a showstopper for festive occasions.
Key Ingredients
To prepare the parantha dough, refined flour, ghee, milk, and salt are kneaded into a soft mixture and allowed to rest for several hours. The halwa is prepared separately using semolina sautéed in ghee, hot water, edible red-colored water, cardamom powder, and sugar until it reaches a rich texture.
Cooking Method
The rested dough is divided into portions, flattened into large discs, and shallow-fried in hydrogenated fat until golden brown. The halwa is then spread evenly in a dish, garnished with desiccated coconut, candied cherries, tutti frutti, melon seeds, charoli, and silver varq for an eye-catching finish. The fried paranthas are served hot alongside the halwa for a complete dessert experience.
Why Try Halwa Parantha?
This recipe combines the indulgence of halwa with the crispy bite of fried parantha, making it a dessert that bridges tradition and creativity. It is perfect for festivals, celebrations, or simply for anyone looking to explore authentic Indian street food flavors at home.
Chef Sanjeev Kapoor’s version of halwa parantha not only highlights regional delicacies but also encourages home chefs to experiment with forgotten traditional recipes. This indulgent dish truly represents the richness of Indian culinary heritage.