Servings - 16 to 20

Ingredients For Poori: 

• 1 cup maida/all-purpose flour 

• 1 cup fine semolina/sooji/rava 

• 1 tbsp ghee 

• 3/4 cup water 

• A pinch of salt 

• Oil for frying  

Ingredients For Halu Payasa: 

• 2 cups of milk 

• 300 ml coconut milk 

• 1/3 cup cashews 

• 1 cup dry coconut powder 

• 1/2 tsp cardamom  

• 2-3 tbsp fine semolina/sooji/rava 

• 3/4 -1 cup sugar 

• A few saffron strands  

• Almonds or pistachios for garnish  

Method:  

1. Mix semolina, maida, ghee, and salt. Add water little by little and make a stiff dough.  

2. Cover and rest the dough for 1-2 hours. 

3. In a blender, add coconut milk, cashews, dry coconut powder, cardamom, and semolina.  

4. Blend into a smooth paste. In a pot, add ¼ cup water, milk, and saffron. 

5. Bring the milk to a boil.  Add the prepared paste and sugar, mix well, and cook for 5-6 minutes. 

6. Knead the rested dough well and divide it into small balls.  

7. Flatten each ball and roll into very thin, small poori-like discs. 

8. Heat oil and deep-fry the holige on both sides until golden and crispy. 

9. You can also fry them until soft and lightly golden. 

10. Place the warm poories/holige in a serving bowl and pour the hot sweet milk over them.  

11. Let them soak for a few minutes until they become soft and absorb the milk.

12. Serve warm with plenty of sweet, cardamom-flavoured milk.