Halwa-Chana-Puri (Prasad for Kanchkein)

One of my favourite childhood memories is of Kanchkein � the day marking the end of 8 days of fasting for navratris (9 nights for the Goddesses)... I�m wondering about the 8 and 9-day confusion myself now! We typically had school, so it meant getting up early, getting dressed and running around in a little group of girls from one house to another � where we were welcomed, made to sit, our feet washed, holy red thread tied on our right hands and then we were fed � with some lovely halwa (sweet), dry black chana (black gram) and puri (deep fried bread).

We also got money and/or gifts and stacked paper plates of food from each house. After the third house, we would be more excited about the money and gifts than the food� We typically had a week�s worth of tuck-money for school. One of my favourite gifts was a red dupatta with a gold gota border.

My parents followed this religiously � and every year called little girls over� Most of my friends have either come home or eaten this lovely halwa puri chana combination when I carried it to school/ college for lunch.

Here is the recipe� I�ve shared proportions for a small batch, since I�ve never made it in the large quantities that my mum used to!

Serves: 2-3

Black Chana

Ingredients:

1 � cup black gram; washed well and soaked overnight

1 � tablespoons oil

1 tablespoon cumin seeds (jeera)

3 tablespoons coriander powder

2 tablespoons grated ginger

Salt to taste

Since this is typically made for children, chilly powder is not added

Method:

1.     The previous night, wash the black gram well and soak in water

2.     The next morning, drain the chana, retain very little water in it. Sometimes � depending on the weather, the chana could smell slightly. In that case, drain and wash well

3.     Heat oil in a cooker, let the jeera crackle. Then add the ginger and coriander powder and roast

4.     Add the drained chana, salt and mix well. The ginger-coriander masala should coat all the chana

5.      Add little water � just enough so it doesn�t burn. Cover the cooker lid and cook for 3-4 whistles

Halwa

Ingredients:

1 cup ghee (clarified butter) � I typically use � or � cup when I�m feeling generous

1 cup sooji/ rava (semolina)

1 cup sugar � I typically use � cup

3 cups water

2 pods cardamom peeled, seeds crushed roughly

Method:

1.     Put the water, sugar and cardamom to boil in a pan

2.     In a large kadhai (or another vessel), heat the ghee. Add the sooji (semolina) and roast on low heat till golden and the raw smell is gone

3.     When roasted, add the boiling water to the sooji, and mix well � be careful as it sputters

4.     Roast till the oil separates and the halwa is ready

Puri

Ingredients:

1 heaped cup atta (wholewheat flour)

3 tablespoons oil

� tsp salt

About � cup water (as needed) to knead dough

Oil for deep frying � about 2-3 cups

Method:

1.     Mix the atta, oil and salt in a large bowl

2.     Add water slowly to knead a firm, smooth dough. It should not be too soft or sticky

3.     Make small balls and roll them out � use a little oil to roll the puris, do not use dry flour for rolling

4.     Heat the oil for frying in a large kadhai. When the oil for frying is hot � drop a small pinch of dough to test � it should fry and rise up immediately

5.     Put in the puris one by one, within a few seconds of putting it in, turn the puri and press it lightly with a slotted spoon as it starts puffing up. This will help it puff up to a little round ball

6.     Turn again and cook till reddish brown � I like a crisp top-side

7.     Remove and put on a paper towel to drain oil

8.     Make the remaining puris

Serve Hot� nothing tastes better than hot, crisp puris with steaming halwa.

For the kanchkein puja, the puris are typically put one on top of the other, halwa and chana carefully mounted half-half on the top puri. Also accompanied with money (notes or coins) with a red dot of roli � a red powder used in pujas. After the puja, these are then first given to the girls and only after that the family eats.

Here is a pic of Kanchkein my parents had invited over last year.

Hop Tips:

1. I love eating a bite of puri with both chana and halwa � the crisp, sweet and savoury taste is pretty nice!
2. The black chana is a great source of protein that can be made like this for breakfast too. Top with fresh chopped coriander. In another bowl, cut some cucumber and tomato into small cubes. To eat, serve chana, top with some cucumber and tomato, a dash of fresh lime juice, top with any namkeen of your choice and dig in!

   Here is a pic of the breakfast version.