अष्टमी स्पेशल हलवा , चना और पूरी बनाने का सही तरीका /हलवा ,चना और पूरी रेसिपी/ laxmiskitchen

ashtmi special bhog /thali 🙏🏼😋✨ Ingredients For Boiling Chana 2-3 tbsp Ghee, घी Water as required, पानी 2 cups Brown Chickpeas (soak overnight), भीगे हुए काले चने For Masala Mixture 2 tsp Turmeric powder, हल्दी पाउडर 2 tbsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर 2 heaped tbsp Coriander powder, धनिया पाउडर ½ tbsp Dry Mango powder, आमचूर पाउडर A pinch of Garam masala, गरम मसाला ½ tsp Cumin powder, जीरा पाउडर ¾ cup Water, पानी For Halwa ¼ cup Ghee, घी 1 ½ cups Semolina, सूजी 1-2 tbsp Ghee, घी 12-15 no. Raisins, किशमिश 1 tbsp Chironji, चिरौंजी 12-15 no. Cashew Nuts, काजू 2 ½ cups Hot Water, गर्म पानी 1 ½ cups Sugar, चीनी ½ tsp Cardamom powder, इलायची पाउडर For Dough 2 cups Whole Wheat flour, गेहूं का आटा ¼ tsp Sugar, चीनी Sendha Namak to taste, सेंधा नमक 1 tbsp Semolina, सूजी Water as required, पानी 1 tsp Oil, तेल For Chana Sabji 2-3 heaped tbsp Oil, तेल 1 tsp Cumin seeds, जीरा 1 no. Green Chilli (cut diagonally), हरी मिर्च 2 no. Green Chillies (less spicy & cut diagonally), हरी मिर्च Prepared Masala Mixture, तैयार किया हुआ मसाले का मिश्रण Cooked Chana, पके हुए चने 1 tbsp Tender Coriander Stems (finely chopped), धनिया के डंठल Other Ingredients Oil for frying, तलने के लिए तेल ¼ tsp Ghee (for rolling pooris), घी For Garnish Coriander sprig, धनिया पत्ता Almonds (slivered), बादाम Process For Boiling Chana In a pressure cooker, add ghee. Once it's hot, add water as required, soak brown chickpeas. Give it a good mix. Cook for 3-4 whistles or until the chickpeas are cooked. Keep it aside and let the pressure release naturally. For Masala Mixture In a bowl, add turmeric powder, degi red chilli powder, coriander powder, dry mango powder, garam masala, cumin powder and water. Give it a good mix. Keep it aside for further use. For Halwa In a kadhai or handi, add ghee. Once it's hot, add semolina, ghee and cook for 4-5 minutes on medium flame or until the semolina becomes light and puffy and turns light brown in colour. Add raisins, chironji and cashew nuts. Cook for another 2-3 minutes. Add hot water and sugar.Let it cook until the semolina is cooked through. Finish it with cardamom powder and give it a good mix. Transfer it into the serving dish and garnish it with slivered almonds. Serve hot with prepared chana sabji and pooris. For Dough In a parat or bowl, add whole wheat flour, sugar, sendha namak to taste, semolina, and water as required. Knead it into semisoft dough. Add oil and knead again for a minute. Transfer it into the bowl, cover it with the damp cloth and let it rest for 10-12 minutes. Divide the dough into small lemon-sized balls. Apply ghee and flatten each ball with a rolling pin to form pooris. Transfer the pooris into the hot oil, fry them until crispy texture and light golden brown in colour. Transfer it into the absorbent sheet and keep it aside for further use. For Chana Sabji In a handi, add oil. Once it's hot, add cumin seeds, green chillies and prepared masala mixture. Cook until oil separates from the masala. Add cooked chana, tender coriander stems. Cook for 12-15 minutes or until well cooked. Transfer it to a serving dish and garnish with a coriander sprig. Serve hot with prepared pooris and halwa.