Kheer puri

Name: Kheer puri
Total time: 4800 s
Yield: multiple
Cuisine: Pakistani
Ingredients: 2 cups maida /white ata; 1 tsp salt; 1 tbsp oil /clarified butter; Water for kneading; 1 kg milk; 1/4 cup Rice soaked; 3/4 cup sugar or according to taste; 2_4 Green Elaichi seeds crushed; 1 tsp kewra water; Pista and badam

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Eid breakfast mein bht acha lagta hay kheer methi aur crispy saltish purian.

#cpl
#zaffran

Eid breakfast mein bht acha lagta hay kheer methi aur crispy saltish purian.

#cpl
#zaffran

Rehana Wasim @Rehanas_kitchen

Dha Phase4 Katachi Pakistan

Eid breakfast mein bht acha lagta hay kheer methi aur crispy saltish purian.

#cpl
#zaffran

Eid breakfast mein bht acha lagta hay kheer methi aur crispy saltish purian.

Saved

Ingredients

1hr 20 mins

multiple

For puri🌸
2 cupsmaida /white ata
1 tspsalt
1 tbsp oil /clarified butter
Water for kneading
For kheer:🌸
1 kgmilk
1/4 cupRice soaked
3/4 cupsugar or according to taste
2_4 Green Elaichi seeds crushed
1 tspkewra water
Pista and badam

Saved

Steps

1hr 20 mins

1

Make dough by mixing flour, salt ghee with hands than add water little by little and make a soft dough and keep it covered for rest. If you like add little zeera in dough.
2

Make small balls /peray from dough, roll it to puri with hands or rolling pin.
3

Oil should be hot and enough, fry each puri one by one in hot oil, keep stirring, When it swells turn side and cook for few secs. If you like soft puri than take them out soon when they swell, we like crispy so fry it till crispy, take them out in strainer and keep a deep plate /bowl under it.
4

Make kheer before making puri and cool it, soak rice for 2_3hrs drain and crush them.Grind illichi with little sugar. L
5

Cook milk, when boil comes add rice and cook on low flame till rice swells add green illichi powder and sugar, keep cooking and stirring till thickens add kewra, pista badam.
6

Cool n serve with garam garam purian.