Ashtami Special | Halwa Puri Chana | Kunal Kapur Recipes

Chef Kunal Kapur Desserts & Sweets 40 Mins 4 Servings 27.0K views Mar 25, 2026

Ashtami prasad, made with love ✨ Fluffy sooji halwa, perfectly spiced kala chana, and golden puris - each bite full of warmth, tradition, and devotion. Aaj bana mere kitchen main and I’m sharing the most foolproof recipe with you guys - recreate it at home tomorrow, share it with your loved ones, and celebrate the joy of giving, gratitude, and festive flavours. 🌼

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Chana

Kala Chana (boiled) – 2cups
Oil – 3 tbsp
Cumin seeds – 1 tsp
Green chilli – 1no
Ginger chopped – 2tsp
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 1 tbsp
Salt
Ghee – 1 tbsp

For poori

Wheat flour – 2 cups
Salt – ½ tsp
Water – as required
Oil – 1 tbsp
Suji Halwa

For Syrup

Water – 3cups
Sugar – ¾ cup
Cardamom powder – ½ tsp

For Halwa

Ghee – ⅔ cup
Suji (semolina) – 1cup
Dry fruits chopped – handful

Step-by-Step Cooking Instructions

1
* Heat oil, add cumin seeds and let them splutter.
2
* Add green chilli and ginger, sauté briefly.
3
* Add turmeric, chilli powder, coriander powder and salt.
4
* Add boiled kala chana, mix well and cook for 5–7 minutes (add a little water if needed).
5
* Finish with ghee and set aside.
6
* Mix wheat flour, salt and oil.
7
* Add water and knead into a stiff dough. Rest for 10–15 minutes.
8
* Divide into small balls, roll into discs.
9
* Deep fry in hot oil till puffed and golden.
10
* Boil water, sugar and cardamom powder till sugar dissolves (keep warm).
11
* Heat ghee, add suji and roast till golden and aromatic.
12
* Add dry fruits, sauté briefly.
13
* Carefully add warm syrup, stirring continuously.
14
* Cook till thick and it leaves the sides of the pan.
15
* Serve hot poori with kala chana and suji halwa ✨
16
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Chef Kunal's Pro Secret Tip

For traditional Indian sweets and halwas, always roast nuts and aromatics in pure desi ghee over a gentle flame. If reducing milk for kheer or rabri, use a heavy-bottomed kadhai and scrape the sides regularly to develop rich, caramelized creaminess.

Recipe FAQs & Expert Advice

How long can I store leftover Ashtami Special?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.