Halwa Paratha , Numaish Aligarh
When I say Iwould talk about Halwa Paratha as a special regional dish, all of you must be thinking what;s so special in this . All of us make Halwa, and that too Rawa Halwa as a common dessert in India. In fact the Halwa in India can be made of anything. Common among them are the Rawa (Sooji) halwa, Almond Halwa, Gajar Halwa, Lauki Halwa, Papaya Halwa, Wheat Atta Halwa, Singhare ka atta ka halwa, khajoor ka halwa, Moong Dal Halwa, Besan Halwa and many more. Halwa is basically frying the Floor or grated fruit in pure gheen and then adding water and sugar to a nice edible consistency and garnishing with nuts. The magic here is in the way you have fried and the aroma that has come out of it. So cuisine of all these halwas are available on the Youtube and can be made easily.
But Halwa Paratha that I am talking about is the special street food that can be seen all over the city of Aligarh in UP during the annual festival of Numaish during the peak winter.. Its presentation is what makes it so special.
Halwa - Paratha:
This dish is believed to have originated 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 (all pupose flour) (250 gm for one puri). Maida 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 in the picture. Then it is deep fried in flat base kadhai.
Halwa :
Halwa is normal Rawa Halwa made richly in Desi ghee and garnished with Coconut sices, chironji and nuts.
Ingredients :
Rawa : 250gm
Pure Desi Ghee : 150 gm
Sugar : 100 gm
Coconut slice, dry fruit, chironjee and Cherry to garnish
Preparation :
Take about 100 gm ghee and medium heat it. Add rawa and fry stirring regularly till you get a light pink colour.
Add water (three cups) and keep stirring till it starts setting. Add sugar to it. Keep stirring. When all sugar melts
and mixes add 50 gm ghee and remove from flame. Spread on a flat bottom plate and garnish with dry fruit,
Coconut and Cherry.
Serving : In the fair this is normally served hot and by weight . A portion of puri is given along with it.
Do enjoy it if you are in Aligarh around January 1st week.
Other Recipe as part of A to Z challenge
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab
Other Genres in the Challenge :
Aditya Sinha
09.04.2020
