Kheer Poori | How to make Kheer Poori

By Jayanthi Padmanabhan  |  29th May 2016  |  
5 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, a succulent delicacy which is famous all over the world. Kheer Poori is one dish which makes its accompaniments tastier. With the overflow of flavours, Kheer Poori has always been everyone's favourite. This recipe by Jayanthi Padmanabhan is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Kheer Poori, just the perfect situation when you realise that you need to know how to make the perfect Kheer Poori. So, at that time you can try out this delicious recipe by Jayanthi Padmanabhan. The recipe of Kheer Pooriis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Kheer Poori is 20 minute. This recipe of Kheer Poori is perfect to serve 5. Kheer Poori is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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