Name: Kheer and Puri recipe by Ruchi Mathur at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

For making kheer:
Heat milk in a large heavy bottom pan. Let it simmer.
Wash and soak the rice for 20 minutes.
Soak saffron in 1 tbsp of warm milk and keep aside.
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.
Keep stirring occasionally to avoid sticking of the rice in the bottom of the pan.
Cook it untill the mixture is reduced to 3/4 of its original volume.
Add in almonds, kaju and soaked saffron.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and add in the elaichi powder.
Serve it in a bowl and garnish with saffron.
Making Puri:
Sieve the whole wheat flour and add the salt.
Add 1 tsp oil. Add in a little water at a time and knead well to form a tight dough.
Divide the dough into medium pieces/balls about 15-16 and roll out into small circles.
Heat oil in a wok for deep frying.
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.
Turn over when puffed up and fry the poori till golden brown.
Serve the hot puri with yummy kheer.

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