Poori : )

mix whole wheat dough with a little bit of oil at first so it can get a little clumpy:

then add water:

voila:

heat oil in pan:

make pedas:

dip the peda in the oil and then roll out:

put in pan:

press in center while turning poori counterclockwise so it puffs up:

then press on top:

puffy:

if the pooris don't puff up on the small stove move  the pan to the bigger stove. make sure oil is hot:

don't spill oil outside of the pan cause then there'll be a fire and the fact that you took a picture of it would be hilarious:

give some to the animals : )

plate for the kanjaks (the little Durgas : )

all ready to go:

my plate : )

pick marigolds:

Jai Mata Di

Halwa and Chunne : )

Big pot of chunne on the stove in a big pressure cooker:

melt two sticks of butter in a big pot:

Sooji halwa (making enough for 20 people): 

melting nicely:

add 3.5 cups of sooji to melted butter (the ratio of sooji to sugar to water is: 1: 1: 3.5ish):

mix:

add a little ghee:

mix continuously:

put oil in big pot:

add lots of cumin seeds:

add garam masala (coriander/cumin) and salt:

channe came out nicely:

 add channe:

fill to the top:

add a little aamchoor (fruity mango spice powder you can get from the Indian store):

boil for a long time:

add 3.5 cups sugar to sooji mixture:

add 9.5 cups or so of water:

add saffron and stir: 

keep boiling:

continuously stir:

halwa will start boiling and popping:

keep stirring, it will get thick:

finito!

keep boiling:

boil until most of the water is gone: