Halwa Paratha

Halwa Paratha of Aligarh.

Starting in the last week of January begins the Annual festival of Numaish in Aligarh. Its a mix of trade fair and local fair but lasting for almost a month. One thing that you would see along with this all across the city are three special foods : Halwa - Paratha , Khajla & Barola.

Halwa - Paratha:

This dish is believed to originate from the adjoining district of Meerut. However some old residents of Aligarh also say that this actually arrived from Karanchi during partition. And usually used to be made on annual get together's when these families used to meet here in Aligarh. Whatever is the truth, let's enjoy the recipe. 

Paratha:

Paratha :  Is actually a huge Puri made of Maida (fine flour) (250 gm for one puri). Miada is kneaded with enough of moin (three four tbsp of refined oil / ghee). It should be loosely kneaded so that it can be easily spread into Puri of almost 2ft diameter. To spread it into paratha, make a single ball of approx 250 gm and put it on a greased flat base and press it slowly starting from center till it is evenly spread and becomes a large paratha as below.

Deeep fry this in hot refined / Ghee in a flat bottom Kadahi.

Paratha is ready.

Halwa : Halwa is the rawa (suji) Halwa we normally make at home.

Recipe : In about 50 gm ghee fry rawa (150gm) regularly stirring till you get a light pink colour. Add water (three cups) and keep stirring till it starts setting. Add one cup sugar to it. Keep stirring. When all sugar melts and mixes add 50gm ghee and remove from flame. Spread on a flat bottom plate and garnish with dry fruit, Coconut and Cherry.

Serving : This is normally sold by weight in kgs. And served by cutting paratha in piece and a scoop of Halwa. 

Relish.

The other two dishes Khajla and Barola would be discussed separate.

You may also enjoy these from Aligarh :

Aligarhi Kachauri      Atrauli Aloo Chaat      Khajla                Barola