Kheer and Puri | How to make Kheer and Puri

By Ruchi Mathur  |  23rd Sep 2016  |  
4.0 from 1 review Rate It!
  • Kheer and Puri, How to make Kheer and Puri
Kheer and Puriby Ruchi Mathur
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

23

1





About Kheer and Puri Recipe

Kheer and Puri is a very traditional Indian dish loved by all and can be cooked at any festival and occasion.

The delicious and mouthwatering Kheer and Puri is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kheer and Puri is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kheer and Puri. Ruchi Mathur shared Kheer and Puri recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Kheer and Puri. Try this delicious Kheer and Puri recipe at home and surprise your family and friends. You can connect with the Ruchi Mathur of Kheer and Puri by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kheer and Puri can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kheer and Puri with other users

Kheer and Puri

Ingredients to make Kheer and Puri

  • For Kheer:
  • 1 litre full fat milk
  • 1/4 cup Basmati rice
  • 5 tbsp sugar or as per your taste
  • 5 green cardamom, powdered
  • A pinch of saffron
  • 10 almonds + 10 Kaju, blanched and sliced
  • For Puri:
  • Whole wheat flour or atta: 3 cups
  • 1 tsp oil (optional)
  • salt as required (optional)
  • water as required
  • oil for deep frying

How to make Kheer and Puri

  1. For making kheer:
  2. Heat milk in a large heavy bottom pan. Let it simmer.
  3. Wash and soak the rice for 20 minutes.
  4. Soak saffron in 1 tbsp of warm milk and keep aside.
  5. When the milk begins to boil, add rice and on a low flame let it simmer gently until the rice is soft and the grains are starting to break up.
  6. Keep stirring occasionally to avoid sticking of the rice in the bottom of the pan.
  7. Cook it untill the mixture is reduced to 3/4 of its original volume.
  8. Add in almonds, kaju and soaked saffron.
  9. Add the sugar and stir until completely dissolved.
  10. Remove the rice kheer from heat and add in the elaichi powder.
  11. Serve it in a bowl and garnish with saffron.
  12. Making Puri:
  13. Sieve the whole wheat flour and add the salt.
  14. Add 1 tsp oil. Add in a little water at a time and knead well to form a tight dough.
  15. Divide the dough into medium pieces/balls about 15-16 and roll out into small circles.
  16. Heat oil in a wok for deep frying.
  17. When the oil is sufficiently hot, then add one poori at a time and fry gently pressing down with the frying spoon in a circular motion.
  18. Turn over when puffed up and fry the poori till golden brown.
  19. Serve the hot puri with yummy kheer.

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tejashree acharia year ago

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