Kheer Poori | How to make Kheer Poori
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About Kheer Poori
This Kheer Poori (adapted from the book "Chettinad Cookbook") is super simple to make and much quicker than traditional desserts. I like to serve the Kheer chilled with the crisp pooris scattered on top. You could let the pooris soak in the kheer and garnish with a few crisp pooris too. Either way it is luscious. This will make a wonderful ending for an Indian meal.
Kheer Poori is a popular aromatic and delicious dish. You can try making this amazing Kheer Poori in your kitchen. This recipe requires 20 minutes for preparation and 20 minutes to cook. The Kheer Poori by Jayanthi Padmanabhan has detailed steps with pictures so you can easily learn how to cook Kheer Poori at home without any difficulty. Kheer Poori is enjoyed by everyone and can be served on special occasions. The flavours of the Kheer Poori would satiate your taste buds. You must try making Kheer Poori this weekend. Share your Kheer Poori cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Jayanthi Padmanabhan for inputs. In case you have any queries for Kheer Poori you can comment on the recipe page to connect with the Jayanthi Padmanabhan. You can also rate the Kheer Poori and give feedback.
Ingredients to make Kheer Poori
- Whole Milk – 2 cup
- Condensed milk – ¾ cup
- Fine Rava/Semolina – ¼ cup
- Sugar – 3 tbsp (adjust as per taste)
- Wheat flour – 1/2 cup
- Salt – a pinch
- Water – as necessary to make a smooth, firm poori dough
- Oil – for deep frying