Rice kheer with soft and fluffy puris

Introduce

Chef :

Nafeesa Mustafa

Rice kheer with soft and fluffy puris

Ingredient

3.5 litres

Cooking instructions

* Step 1

Take a big vessel add milk, evaporated milk and (optional) let the milk comes to the boiling point add raw rice(keep in water for 1 hr then drain the water), cardamom powder, milkmaid (condensed milk) and stir continously on low flame. Once the milk is completely soaked and rice is completely cooked, blend randomly it to make smooth paste, once it's ready add pistachio powder mix well. Then add to your plate and garnish it with pistachio and almonds. Now it's ready to serve.

* Step 2

For puri- Take 3 cup of maida, 1 cup of wheat flour, 1 1/2 tsp salt and warm water, as per needed oil. Mix maida and wheat flour by adding salt and add warm water little by little to form a soft dough. Add oil and mix it so well, that the dough should absorb all the oil, close and keep aside for 20 mins. Now take oil in a deep pan, make sure the oil is hot, but the flame should be on medium flame.

* Step 3

Then take a small portion of dough, lightly apply oil on both the sides and roll in round shape(shape doesn't matter if it's not round also) and dip in oil, as soon as it goes in oil, press a bit from all the sides to make it rise, while make a round puri, do not apply dough at all, apply oil if needed, even apply oil on the roller too, so it won't stick and break.

* Step 4

I want to say that I made in a very high quantity and kheer puri, so have mentioned the measures in high quantity, if you wanna make little, please measures accordingly.

Note: if there is a photo you can click to enlarge it

Tag

milk evapourated milk rice Condensed Milk cardamom powder almonds semi crushed pistachios puris maida (all purpose flour) wheat flour Salt warm water Oil for frying

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