Kheer Poori | How to make Kheer Poori

By Jayanthi Padmanabhan  |  29th May 2016  |  
5.0 from 1 review Rate It!
  • Kheer Poori, How to make Kheer Poori
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About Kheer Poori Recipe

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.

Kheer Poori

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

How to make Kheer Poori

  1. Prepare the poori dough by adding water little at a time to the wheat flour. Knead to make a soft, smooth but firm poori dough.
  2. Pinch lemon sized balls of dough. Roll out each dough ball into a thin disc. Use a knife to make diagonal cuts in the disc to make small diamond shapes. Use the tip of the knife to lift out each diamond and place on a plate.
  3. Repeat with the rest of the dough to make more diamond shaped pooris.
  4. Heat oil in a frying pan. When the oil is hot, drop the diamond cuts, one by one into the oil but without crowding the pan. Deep fry on medium heat to a golden colour. Remove the pooris with a slotted spoon. Transfer to a plate.
  5. Deep fry rest of the diamond cuts in the same manner. Once cool, these can be stored in an air-tight box for a week.
  6. Whisk together milk and condensed milk in a pan. Heat the pan and keep stirring often to avoid milk burning. The milk will reduce slightly.
  7. After about 10 mins add the rava in a thin stream and whisk vigorously to incorporate the rava into the milk mixture. The kheer will thicken quite quickly now. Keep stirring to avoid lumps. Switch off when it is nice, thick and creamy.
  8. I like to serve this cold. Refrigerate kheer till it is chill. Kheer will thicken to a thick porridge almost. Stir in some milk and whisk to incorporate well. Mix in a handful of diamond pooris. Serve.

Reviews for Kheer Poori (1)

Harmandeep Kaur2 years ago

Crispy poori, great recipe - thanks for sharing :)

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