Alteration of the original Kheer recipe. Kheer is meant to be eaten when it is chilled, Kheer when served along with puris.
Kheer Puri is an alteration of the original Kheer recipe. While Kheer is meant to be eaten when it is chilled, Kheer when served along with puris or crisp flattened dough fried in oil, is a delectable dish particularly famous during the Teej festival in Punjab, Rajasthan and Madhya Pradesh regions. Chawal Ki Kheer aur Puri (Rice Pudding). Wash the rice and soak it in surplus water for about 1-2 hours and drain the rice and spread the rice on a paper towel / in a cotton cloth and allow to dry out for an 30- 45 minutes. once the rice is dried then grind the rice into powder. Kheer now a days is prepare in many version. In Hyderabadi Version its called. Kheer, Puri ne Bateta jo Shaak. In my childhood a real treat was a nutty kheer with saffron, whole wheat puri and spicy potatoes, sometime it was just kheer and puri, sometime spicy potatoes and puri, and when we got really lucky we had all three!! This is what we had for supper a few days ago. I went easy on the kheer, but love it nonetheless.  1/2 tsp crushed cardomom. sliced almonds. slivered almonds. Method: Crush the rice with your fingers and drain all the water, in a sauce pan add the rice and the milk, and let it boil making sure not to burn the milk, add the saffron in it and once the rice is cooked than add the rest of the ing. Ing: Puri. 2 cups flour. 3 to 4 tbsp oil. salt to taste. enough water to bind dough. Kheer. 1 cup rice soaked over night. 2 cups milk. 4 to 6 tbsp sweet condensed milk. How to make Kheer Poori. For Kheer: 1  Bring milk to a boil, add rice and cardamom. 2  Simmer the heat and cook till it thickens. 3  Keep stirring in between. 4  Add sugar and cook for five minutes. For Kheer: 1  Bring milk to a boil, add rice and cardamom. 2  Simmer the heat and cook till it thickens. 3  Add sugar and cook for five minutes. 4  Garnish with dry fruits. 1 Add 1 tsp oil in the wheat flour and mix with your finger tips. 2  Knead a tight dough with water. 3  Make small balls and roll them to make thin pooris. 4  Heat oil in a pan, when the oil is hot, deep fry the pooris from both sides till golden brown. For Kheer: 1  Bring milk to a boil, add rice and cardamom. 2  Simmer the heat and cook till it thickens. 3  Add sugar and cook for five minutes. 4  Garnish with dry fruits. Kheer Puri can be also associated with other occasions and must be tried by all states. It is a combination of rice Kheer, which is eaten along with puris. The Kheer may be served chilled though some may like to have it hot and steaming along with hot puris out from the hearth! While Kheer is meant to be eaten when it is chilled, Kheer when served along with puris or crisp flattened dough fried in oil, is a delectable dish particularly famous during the Teej festival in Punjab, Rajasthan and Madhya Pradesh regions. In Bihar, it is called Chawal ki Kheer. A very popular dessert cooked in every auspicious occasion, it is made with rice, full cream milk, sugar, cardamom powder, lots of dry fruits and saffron. Another version of this Kheer is made with jaggery, called Rasiya. Jaggery is used instead of sugar in the process. Puri (also spelled poori) is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji. Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam. Puri is prepared with wheat flour, either atta (whole wheat flour), maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. For Poori: 1  Add 1 tsp oil in the wheat flour and mix with your finger tips. 2  Knead a tight dough with water. 3  Make small balls and roll them to make thin pooris. 4  Heat oil in a pan, when the oil is hot, deep fry the pooris from both sides till golden brown. 5  Remove on a kitchen towel lined plate. 6  Serve Kheer Poori. For Kheer: 1  Bring milk to a boil, add rice and cardamom. 2  Simmer the heat and cook till it thickens. 3  Add sugar and cook for five minutes. 4  Garnish with dry fruits.
http://foodsofindia.blogspot.com/2011/02/kheer-puri-recipe.html http://hyderabadicuisinerecipes-angel.blogspot.com/2012/11/chawal-ki-kheer-aur-puri-rice-pudding.html http://chachiskitchen.blogspot.com/2007/11/kheer-puri-ne-bateta-jo-shaak.html http://www.youtube.com/watch?v=lKn9E6Tc-mA http://www.mapsofindia.com/my-india/food/kheer-poori http://www.mapsofindia.com/my-india/food/kheer-poori http://foodsofindia.blogspot.com/2011/02/kheer-puri-recipe.html https://en.wikipedia.org/wiki/Kheer https://en.wikipedia.org/wiki/Puri_(food) http://www.mapsofindia.com/my-india/food/kheer-poori
what is kheer puri