Kheer Poori is a timeless Indian dish that combines the sweetness of kheer with the crunchiness of poori. Kheer is made by simmering rice in milk until creamy, then sweetened with sugar, flavored with cardamom and saffron, and enriched with roasted nuts and raisins. Pooris are prepared from whole wheat dough, rolled into small discs, and deep-fried until puffed and golden. This combination is loved for its contrasting textures and flavors. It’s a perfect treat for festive occasions or special family meals, offering a blend of tradition and indulgence.
Ingredients
For the Kheer:
- Basmati Rice: 1/4 cup, washed and soaked for 30 minutes
- Milk: 1 liter (preferably full-fat)
- Sugar: 1/2 cup (adjust to taste)
- Cardamom Powder: 1/2 tsp
- Saffron: A few strands soaked in 2 tbsp warm milk (optional)
- Chopped Nuts: Almonds, pistachios, and cashews (2 tbsp each)
- Raisins: 1 tbsp
- Ghee: 1 tsp
For the Poori:
- Whole Wheat Flour: 2 cups
- Salt: A pinch
- Water: As needed to knead the dough
- Oil/Ghee: For deep frying
Step By Step Recipe
Step 1: Prepare the Kheer Base
- Heat 1 liter of milk in a heavy-bottomed pan over medium heat. Stir frequently to prevent sticking.
- Once the milk comes to a boil, reduce the heat to low and let it simmer.
- Drain the soaked rice and add it to the milk. Stir well to avoid lumps.
Step 2: Cook the Rice in Milk
- Keep stirring the mixture occasionally to ensure the rice doesn’t stick to the bottom.
- Cook until the rice softens and blends with the milk, making the mixture thick and creamy (about 30-40 minutes).
Step 3: Flavor the Kheer
- Add sugar to the kheer and mix well until dissolved.
- Stir in cardamom powder and saffron-soaked milk for added aroma and richness.
- In a small pan, heat 1 tsp of ghee and lightly roast the chopped nuts and raisins. Add them to the kheer.
- Cook for another 5 minutes, turn off the heat, and let the kheer cool slightly.
Step 4: Prepare the Poori Dough
- In a mixing bowl, add whole wheat flour, a pinch of salt, and gradually add water to form a firm yet pliable dough.
- Knead the dough well, cover it with a damp cloth, and let it rest for 20 minutes.
Step 5: Shape and Fry the Pooris
- Divide the dough into small balls and roll each into a round disc about 4-5 inches in diameter.
- Heat oil or ghee in a deep frying pan over medium heat.
- Gently slide one poori into the hot oil and press lightly with a slotted spoon to help it puff up.
- Fry until golden brown on both sides. Remove and drain on paper towels. Repeat for the remaining pooris.
Serving Suggestions
- Serve the warm kheer in bowls alongside freshly fried pooris.
- Garnish the kheer with more nuts or a drizzle of saffron milk for a festive presentation.
- Enjoy this comforting combination as a festive treat or a special meal for any occasion.
Tips for Perfect Kheer Poori
- Use full-fat milk for a richer kheer.
- Adjust sugar according to your sweetness preference.
- Make sure the poori dough is neither too soft nor too hard for easy rolling and frying.
- Fry pooris on medium heat; too hot oil may burn them, while low heat may make them oily.
This combination is a timeless favorite, loved for its balance of flavors and textures.
