Kanjak Special Halwa Puri Chana – 40-Minute Recipe
A wholesome Ayurvedic feast featuring sweet semolina halwa, protein‑rich chickpea sabji, and crisp whole‑wheat puris. The balanced blend of ghee, aromatic spices, and nuts offers comforting flavors perfect for breaking a sattvic fast.
Recipe by Chef Ranveer Brar · Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- oil for frying
Boiling Chana
- 2 tbsp ghee
- as required water
- 2 cups brown chickpeas
Masala Mixture
- 2 tsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp coriander powder
- 1/2 tbsp dry mango powder
- a pinch garam masala
- 1/2 tsp cumin powder
- salt, to taste
- 3/4 cup water
Halwa
- 1/2 cup ghee
- 1 1/2 cups semolina
- 1 tbsp ghee
- 12 raisins
- 1 tbsp chironji
- 12 cashew nuts
- 2 1/2 cups hot water
- 1 1/2 cups sugar
- 1/2 tsp cardamom powder
- almonds
Dough
- 2 cups whole wheat flour
- 1/4 tsp sugar
- salt, to taste
- 1 tbsp semolina
- as required water
- 1 tsp oil
- 1/4 tsp ghee
Chana Sabji
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 green chilli
- 2 green chillies
- prepared masala mixture
- cooked chickpeas
- 1 tbsp coriander stems
- coriander sprig
Instructions
- 1Boiling Chana: In a pressure cooker, heat 2-3 tbsp ghee, add water as required and the soaked brown chickpeas, mix well and cook for 3‑4 whistles until tender; allow the pressure to release naturally.
- 2Masala Mixture: Combine turmeric powder, red chilli powder, coriander powder, dry mango powder, a pinch of garam masala, cumin powder, salt to taste and 0.75 cup water in a bowl; mix well and set aside.
- 3Halwa: Heat 0.5 cup ghee in a kadhai, add 1.5 cup semolina and 1‑2 tbsp ghee; sauté 4‑5 minutes until light brown and puffy. Stir in 12‑15 raisins, 1 tbsp chironji and 12‑15 cashew nuts for 2‑3 minutes. Add 2.5 cup hot water and 1.5 cup sugar, cook until the semolina is fully cooked. Finish with 0.5 tsp cardamom powder, mix well, transfer to a serving dish and garnish with slivered almonds.
- 4Dough: In a bowl, mix 2 cups whole wheat flour, 0.25 tsp sugar, salt to taste, 1 tbsp semolina and enough water to form a semi‑soft dough. Knead in 1 tsp oil for a minute. Rest the dough 10‑12 minutes, divide into lemon‑sized balls, roll out each ball, brush with 0.25 tsp ghee and fry in hot oil until golden crisp.
- 5Chana Sabji: Heat 2‑3 tbsp oil in a handi, add 1 tsp cumin seeds and the cut green chillies, then stir in the prepared masala mixture; cook until the oil separates. Add the cooked chickpeas and finely chopped coriander stems, simmer for 12‑15 minutes, and garnish with a coriander sprig.
- 6Serve the hot semolina halwa alongside the chickpea sabji and freshly fried puris.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the dough
Allow the dough to rest for 10‑12 minutes before dividing and rolling.
Sauté semolina properly
Sauté the semolina until light brown (4‑5 minutes) before adding water and sugar.
Pressure‑cook chickpeas fully
Cook the soaked chickpeas for 3‑4 whistles and let the pressure release naturally for tenderness.
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Cooking context
40 min estimated total time for 3 servings.
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Frequently asked questions
- How long does it take to make Kanjak Special Halwa Puri Chana?
- About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
- How many servings does this Kanjak Special Halwa Puri Chana recipe make?
- This recipe makes 3 servings as written; ingredient quantities on this page can be scaled.
- Where does this Kanjak Special Halwa Puri Chana recipe come from?
- It was shared by Chef Ranveer Brar on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.