Hyderabadi Halwa Puris

Make a smooth dough with the ingredients listed under it.

Keep it covered for about 20 minutes.

Soak the dal for about 4 to 5 hours or overnight.

Pressure cook the dal with 2 cups of milk.

Open the lid after the pressure settles down.

On a medium high heat, keep cooking it by adding the sugar and the cardamom powder.

Add the ghee and the nuts too after 10 minutes.

When the ghee starts leaving the sides of the pan, switch off the flame. It takes about 30 minutes or little more.

Now divide the dough into lemon sized balls and roll each into a circular disc.

Place a tablespoon of this halwa onto the disc and cover it up by making it into a half moon shape. Press the edges firmly with the fingers and pinch it down to seal properly. They look just like calzones.

Deep fry them in hot oil on medium flame turning them every now and then for even cooking. Fry them until nice and golden.

Frying these takes another half an hour.

Serve them with some rice kheer to your family and friends.