Kheer Poori

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.

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.

Repeat with the rest of the dough to make more diamond shaped pooris.

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.

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.

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.

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.

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.