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  • Writer's pictureSushma Saksena

Nagori Halwa

Updated: Apr 4, 2019

My mother’s birthday fell on 30th March. She always cooked a new dish for us on her birthday. In a cruel irony of fate, she left us on 30th March 2018 on her birthday. Today, we would complete one year without her.

As I told you earlier, my mother was very fond of cooking and preparing new dishes. Today, on her remembrance, I am dedicating my blog to her as her birthday gift.

When I was a child, I remember Mummy cooking her favourite halwa and mathari whenever a guest came to our house. This mathari is known as nagori in Old Delhi. Most of the halwais in Old Delhi serve nagori halwa for breakfast. I am sharing these childhood memories with you today.

Halwa recipe has already been explained earlier ( This is the nagori (mathari) recipe.



1. Sooji -1 bowl

2. Ghee - 2 tbsp

3. Salt - 1 tsp

4. Ajwain - 1 tsp

5. Oil - for frying


1. Mix all the ingredients together except oil.

2. Add some water and make a soft dough. Cover this dough with a wet cloth for 15 to 20 mins, otherwise sooji will absorb water and dough will become hard.

3. Now knead the dough again to make it soft.

4. Make small balls out of dough.

5. Make small pooris with these balls.

6. Before you start making pooris, put kadhai on a flame.

7. Put some oil sufficient for frying in the kadhai.

8. When oil is sufficiently hot, add the pooris in it one by one. Now, slow down the flame.

9. Fry pooris on a slow flame till it becomes golden in colour.

10. Serve these pooris/nagoris with steaming hot halwa.

It’s a very tasty and traditional breakfast. Enjoy this breakfast on coming Sunday.

Note: If you feel it’s difficult to make nagoris with only sooji, you can replace 1 tbsp sooji with 1 tbsp of maida.

Nutritional Facts:

Calories: 595 kcal

Fat: 46.72 gm

Carbs: 36.42 gm

Protein: 6.39 gm

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Mar 30, 2019


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