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Showing posts with label DESSERTS. Show all posts
Showing posts with label DESSERTS. Show all posts

May 14, 2019

Mango Mastani Recipe Pune Style – Mango Recipes

mango mastani
Mango mastani is a popular dessert drink and a street food in Pune, Maharashtra. Mastani is basically a thick mango milkshake topped with vanilla ice cream or mango ice cream and nuts. Recently I watched an YouTube video from Sujata mastani shop, a popular outlet in Pune which sells mastani in different flavors. I got tempted to try at home and blog it as I didn’t post any mango recipes this year. Even though its my first attempt, it came out really tasty. You can use either vanilla ice cream or mango ice cream on top. In Sujata mastani recipe, they used mango ice cream. So I too followed the same. Its a must try recipe during this mango season. Friends, forget about the calories, try it and enjoy. Don’t forget to share your feedback with me. Ok, lets see how to make Pune style mango mastani recipe with step by step pictures.

Do check out my other MANGO RECIPES too !

mango mastani pune style

Mango mastani recipe in Pune style


Mango mastani recipe in Pune style

Pune style mango mastani recipe



Cuisine: North Indian
Category: Drink
Serves: Serves 1 to 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Ripe mango - 1
  • Sugar -  1 to 2 tbsp (adjust as per the taste of mango)
  • Boiled, chilled Milk - 1/2 cup
  • Mango ice cream - 2 scoops
  • Chopped Almond, Pista, Cashews, tutti frutti - a handful
  • Glazed cherries - 2 (to decorate)
  • Chopped mango – 2 to 3 tbsp
HOW TO MAKE MANGO MASTANI RECIPE
  1. Wash and slice mango skin. Chop it.
  2. Grind to a thick, pourable milkshake adding milk and sugar.
  3. Pour the milkshake to a glass. Top it with a scoop of mango or vanilla ice cream.
  4. Garnish with nuts, tutti frutti chopped mango and a cherry !
  5. Serve immediately !
MANGO MASTANI RECIPE - STEP BY STEP PICTURES
  • Wash and slice the mango skin. Chop into small cubes. Boil milk and cool down.

  • In a mixie jar, take the chopped mango, sugar, 1 scoop ice cream and milk. Blend to a smooth, thick puree.
  • mango mastani recipe
  • Pour into a medium length glass till 3/4th of it. Top it with a scoop of vanilla or mango ice cream. Garnish with chopped nuts, mango pieces and tutti frutti (If you like). Place a glazed cherry on top. Serve immediately ! Enjoy ! mango mastani recipe

Note

  • For variations you can add some chopped mango pieces in the bottom of glass and then pour the milkshake.
  • Tutti frutti is optional.
Try this easy, yummy mango mastani and enjoy !

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May 7, 2019

Easy Vanilla Popsicle Recipe – Milk Popsicle Without Condensed milk, Heavy Cream

vanilla popsicle recipe
Yesterday Raksha and her friend wanted to make some easy popsicle recipe for holiday activity. She was looking for vanilla popsicle recipe with milk and sugar. I told her to make it without condensed milk or heavy cream as I didn’t have both in my hand. She googled and found this recipe in cookclickndevour. Its a very simple and easy recipe with just 3 major ingredients milk, sugar and corn flour. Raksha and her friend made it under my supervision. I was not sure of the output as this popsicle is without any creamy ingredient like condensed milk or fresh cream. But to our surprise, it came out very well. Kids became super happy to see the popsicle demolding beautifully. Only negative point is that this popsicle melts quickly and there may be few ice crystals while you eat. You should consume it immediately after taking out from the freezer. But this recipe wins your heart for sure. Friends do try this easy, yummy vanilla popsicle recipe along with your kids and enjoy ! Lets see how to make vanilla popsicle recipe with step by step pictures.

Do check out my other ice cream recipes !

Easy vanilla popsicle recipe

Easy vanilla popsicle recipe


Easy vanilla popsicle recipe

Easy vanilla popsicle recipe for kids. Its a yummy milk popsicle recipe without using heavy cream and condensed milk.



Cuisine: Indian
Category: Popsicle recipes
Serves: 5
Prep time: 5 Minutes
Cook time: 10 Hours Minutes
Total time: 10H 5Minutes



INGREDIENTS
1 cup = 250ml
  • Boiled milk - 1 cup + 2 tbsp extra
  • Corn flour - 1 tsp
  • Sugar - 3 to 4 tbsp ( I used 3 tbsp)
  • Vanilla essence - 1/2 tsp
  • Popsicle mould - 5
HOW TO MAKE VANILLA MILK POPSICLE
  1. To make vanilla popsicle, mix 2 tbsp milk with corn flour without any lumps.
  2. Add 1 cup of milk, sugar and vanilla essence. Mix to dissolve sugar.
  3. Boil in medium flame for 5 minutes by stirring constantly.
  4. Cool down the milk and pour in popsicle mould.
  5. Freeze it for 12 hours. Take the mould and dip in cold water for a minute.
  6. Demold the popsicle and consume immediately !
VANILLA POPSICLE RECIPE - STEP BY STEP PICTURES
  • In a wide bowl, take 2 tbsp of milk (Boiled milk at room temperature). Mix corn flour without lumps.

  • Add this milk to 1 cup of boiled milk at room temperature. Add sugar and vanilla essence. Mix till sugar dissolves completely.

  • Now boil the milk in low to medium flame for 5 minutes. Keep mixing the milk to avoid burnt bottom. Switch off the flame and cool down the milk completely. 
  • Easy vanilla popsicle recipe

    Easy vanilla popsicle recipe
  • Pour in the mould. Cover it with the lid. Freeze it overnight or minimum 12 hours. The next day remove the popsicle mold. Dip in water or shown it under tap water for a minute. Remove the lid and demold it carefully. Consume it immediately because this popsicle melts quickly. Enjoy !  Easy vanilla popsicle recipe

Note

  • For variations you can use 1/4 cup of condensed milk instead of sugar.
  • For more creamy popsicle, you can use heavy cream or fresh cream. But you should beat the cream until stiff peaks form and then mix the milk and sugar to it.

Try this easy vanilla popsicle recipe and enjoy with your kids !
Easy vanilla popsicle recipe

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April 23, 2019

Arcot Makkan Peda Recipe - How To Make Makkan Peda

Makkan peda
Makkan peda is a popular sweet in Arcot, a small town in Vellore district, Tamilnadu. Arcot makkan peda is similar to khoya gulab jamun but it looks and tastes slightly different. I haven’t tasted the makkan peda from Arcot sweet shops but I had bookmarked its original recipe from an old Tamil magazine. I also watched the making of makkan peda in a sweet shop in Lakshmi Nair’s “Flavors of India” YouTube channel. Usually I make gulab jamun for any special occasion in my family. For a change I tried this makkan peda for the first time for my wedding anniversary celebration last week. It came out so well, soft and doubled in size too. I found many makkan peda recipes uisng gulab jamun mix instead of khoya, milk, curd and vanaspati. But I din’t use all these ingredients.  As I wanted to make it from scratch, I used store bought sugarless khoya, maida/ all purpose flour, baking soda and ghee. Just mix everything to make the dough, deep fry and dip in sugar syrup just like gulab jamun. As it looks flat and melts in mouth like butter, this sweet is named as makkan peda. Do try it. You will love it for sure. Ok friends, lets see how to make Arcot makkan peda recipe with step by step pictures.

Makkan peda recipe


Makkan Peda Recipe - Arcot makkan peda


Makkan Peda Recipe - Arcot makkan peda

How to make Arcot makkan peda recipe with khoya, maida, ghee and baking soda.



Cuisine: Tamil nadu
Category: Sweet
Serves: 15 to 20
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Unsweetened Khoya - 200 gms packet (I used Milky Mist khoya)
  • All purpose flour / Maida - 1 cup
  • Baking soda - 1/4 tsp
  • Sugar – 1/2 tsp (optional, to get dark brown color)
  • Melted ghee- 2.5 tbsp (at room temperature)
  • Water - as needed ( 1 to 2 tbsp)
  • Cooking oil - to deep fry
For Sugar Syrup
  • Sugar - 3 cups
  • Water - 3 cups
  • Cardamom powder - 1/2 tsp
  • Saffron strands - few
  • Cashews, badam, pista, melon seeds, dates, dry grapes - 1/2 cup(Chop finely to stuff the peda)
HOW TO MAKE ARCOT MAKKAN PEDA
  1. Chop all the dry fruits and nuts finely. This is the stuffing for makkan peda.
  2. Take the khoya at room temperature and crumble it well.
  3. Measure and take it in a bowl. Sieve maida, baking soda and add to khoya.
  4. Add melted ghee and mix well to make a crumble mixture.
  5. Add required water and make a smooth non-sticky dough.
  6. Knead gently. Cover and rest for 10 minutes.
  7. In the mean time, make sugar syrup. Mix sugar and water.
  8. Boil for 10 minutes till it becomes sticky in consistency.
  9. Take the dough, make a small ball. Press it slightly and stuff with a tsp of nuts.
  10. Cover it and make a round shape. Press it to shape like peda.
  11. Heat oil to deep fry. Fry the peda in batches. Flip and cook both sides till dark golden brown.
  12. Remove and peda and dip in sugar syrup. Leave it overnight for best taste !
MAKKAN PEDA RECIPE - STEP BY STEP PICTURES
  • Lets make the stuffing for makkan peda. Take all the dry fruits and nuts. Chop finely and set aside.
  • Makkan peda recipe
  • In a wide bowl, take the crumbled or grated khoya. It comes to less than 1 cup. To this sieve 1 cup of maida and baking soda. Add sugar and melted ghee.  Mix everything well without any lumps. It should resemble a crumbly mixture.
  • Makkan peda recipe  
      Makkan peda recipe
  • Add required water and make a smooth dough without cracks. Knead slightly and rest the dough for 10 minutes by covering the dough with a lid. Seal the cracks and roll the dough if any.
  • Makkan peda recipe
  • In the mean time, make the sugar syrup. In a deep bottomed wide kadai, take sugar and water. Heat and melt it. Boil in medium flame for 10 minutes till it becomes slightly sticky. It resembles like oil with as shine. Switch off the flame. Add few saffron and cardamom powder. Mix well and keep aside.
  • Makkan peda recipe
  • Now take the dough. Pinch into small balls. Take a ball and press it in the middle. Stuff a tsp of chopped nuts and dry fruits. Seal the corners and make a ball without cracks. Flatten it slightly to make peda shape. Arrange all the peda in a plate. Do not let it dry. Keep it covered. Peda should be crack free.
    • Makkan peda recipe  
    Makkan peda recipe
  • Heat oil to deep fry the peda. Drop a pinch of batter. If it rises to the top slowly, oil temperature is right. Now drop 4 to 5 peda per batch. Cook in medium flame till it becomes dark golden brown in both the sides. Peda will start to float in oil as it cooks. So flip it and cook the other side too. Stay nearby and deep fry it patiently.  Remove in a tissue paper. Makkan peda recipe
  • Add to sugar syrup immediately and press it well. Makkan peda absorbs the syrup in few hours and becomes soft, almost double in size. You can keep it for 2 hours till over night too. Remove the sugar syrup carefully and serve it ! Makkan peda recipe
  • Enjoy !

Note

  • Make sure the khoya is smooth without lumps. So its better to grate it or crumble it really well before measuring it.
  • Make sure there are no cracks in the peda before dropping in oil. You can seal it with fingers and press it.
  • Deep fry in oil patiently till it changes to dark golden brown in color. Do not fry in high flame because color of peda changes quickly but it remains uncooked inside.

Try this Arcot special makkan peda sweet at home ! Enjoy !!

arcot makkan peda recipe


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February 15, 2019

Delhi Carrot Halwa In Pressure Cooker – Gajar Halwa Recipe Without Khoya In Pressure Cooker

Gajar halwa / Carrot halwa using Delhi carrot was in my try list for long time. Recently I bought some fresh Delhi carrots in Reliance. I thought of trying carrot halwa and red carrot pickle with it. To begin with, I tried this easy carrot halwa recipe without khoya and condensed milk in pressure cooker for a surprise guest at home yesterday. I finished the preparation quickly under 20 minutes. It came out really well with a bright red color. We loved it very much. I served the same for Valentine’s day treat as well. Friends, do try this yummy carrot halwa using Delhi carrot easily in a pressure cooker. Don’t forget to share your feedback with me.  For variations, you can use Ooty carrot instead of Delhi carrot. Cook the grated carrot in an open kadai, add condensed milk instead of sugar, milk and try it.


Check out my other 18 halwa varieties too !


Delhi carrot halwa in a pressure cooker


Delhi carrot halwa in a pressure cooker

Carrot halwa with Delhi carrot made eaaily in a pressure cooker.



Cuisine: Indian
Category: Sweet
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Grated carrot - 2 cups (I used 2 Delhi carrot)
  • Sugar - 3/4 cup ( Use 1/2 cup for mild sweetness)
  • Cardamom powder - 1/2 tsp
  • Boiled milk - 1/2 cup
  • Salt - a pinch
  • Cashew nuts - Few
  • Ghee - 2 to 3 tbsp
HOW TO MAKE CARRTOT HALWA IN PFRESSURE COOKER
  1. Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater.
  2. Measure 2 cups from it. In a pressure cooker base, heat 1 tbsp ghee.
  3. Saute carrot for 5 minutes to leave the raw smell. Add milk and a pinch of salt.
  4. Pressure cook in high flame for 2 to 3 whistles.
  5. Open the cooker after the steam is released. Add sugar, cardamom powder and a tsp of ghee.
  6. Mix well in medium flame till halwa starts to leave the sides of cooker.
  7. Lastly add ghee roasted cashews along with the remaining ghee. Mix well and serve warm with ice cream !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the outer skin of Delhi carrot. Grate it using a big holed grater. Measure 2 cups from it and set aside.

  • Heat 1 tbsp ghee in a pressure cooker. Saute the grated carrot in medium to high flame till its raw smell leaves completely. It takes 5 to 7 minutes. Carrot changes to pale red in color. Add boiled milk( at room temperature) and a pinch of salt. Mix well.

  • Cover the lid. Put the weight valve. Keep the flame high and pressure cook for 2 to 3 whistles. Open the cooker after steam is released. Carrot becomes soft after cooking and some milk will be leftover in the bottom of cooker.

  • Add sugar, cardamom powder and a tsp of ghee to avoid halwa sticking to the bottom of cooker. Mix well. Carrot mixture liquifies after adding sugar. Mix in medium to high flame till the mixture becomes thick and starts to leave the sides of cooker.

  • Do not over cook the carrot, sugar mixture to prevent halwa becoming hard and chewy. Switch off the flame at the right time with some wetness in it. When it cools down, halwa comes to perfect consistency.

  • Roast cashews in the remaining ghee. Add to the halwa. Mix well and serve it warm with a scoop of vanilla ice cream. Enjoy !
  •  

      

Note

  • Adjust the quantity of sugar as per your taste.
  • You can replace sugar and milk with condensed milk. In that case, cook carrot adding little water.
  • Do not over mix the carrot after adding sugar. Halwa may become chewy and hard after cooling down.

Try this easy, yummy Carrot halwa in a pressure cooker and enjoy ! I served halwa and dry fruits mixture for my guest.
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January 18, 2019

Kavuni Arisi Recipe – Chettinad Kavuni Arisi Sweet Recipe – Black Rice Recipes

 Kavuni arisi recipe
 Kavuni arisi is a popular sweet recipe in Chettinad region. It is served in all Chettinad wedding feast. Kavuni arisi is prepared with black rice / Karuppu arisi (Oryza Sativa). It can be prepared with red rice/ Sigappu arisi too. Kavuni rice sweet is an easy recipe. Just wash and soak black rice, pressure cook it. Mix with sugar and coconut. Enjoy, its that simple and easy to make. Black rice is also known as purple rice, sticky rice in India. Black rice is completely different from brown rice and white rice. Its a popular rice variety in Myanmar, Burma. They call it as Chak-hao. It tastes chewy and slightly hard. Back rice is considered as a super food. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. Black rice is also a good source of iron, vitamin E, fiber and antioxidants. It is suitable for preparing dessert, porridge, pongal, idli, dosa and some traditional Chinese black rice cake, bread and noodles. During our recent trip to Karaikudi, people told Chettiars used to bring black rice, burma teakwood and much more by trading all over the world in olden days. Nowadays good quality black rice is cultivated in pudukkottai, karaikudi region and is supplied all over Tamil nadu. You can get it online or from any organic millet shops. I bought this black rice, hand pounded rice ( Kaikuthal arisi) and bamboo rice (moongil arisi) from a shop in front of Green park restaurant in Palani road, Kottapatti – Dindigul.

This is the first time I am using black rice. So I went through many websites and watched YouTube videos for cooking this rice perfectly. I also asked Viji akka from Chettinad for Kavuni arisi recipe mainly the rice water ratio and the quantity of sugar, coconut. Based on her traditional family recipe, I tried it twice and made a perfect kavuni arisi sweet. I noticed two things in this recipe. One, black rice is basically hard and wild. So it should be soaked for a minimum of 6 hours to cook well. I soaked overnight, nearly 12 hours. Secondly, it takes more water to cook no matter about cooking in an open pot or in a pressure cooker. It takes 1:4 rice water ratio. You should cook till the white part comes out from the red bran. So cooking time varies as per the rice. Old rice takes more water and more time to cook whereas new rice consumes less water. Based on the age of rice, water quantity and cooking time varies. Quantity of sugar can be varied as per your taste. Usually it is 1:1 ratio of rice and sugar but I felt its too sweet. So I used 1:3/4 ratio. There is no need to cook the rice after adding sugar and coconut as per Viji akka’s recipe. But I saw many versions with variations in the basic kavuni arisi recipe. However you make it, its a tasty indulgence ! If you are conscious about using sugar, you can always add Karupatti / Palm jaggery or jaggery. Just powder them and add it. Ok, lets see how to make Chettinad special Kavuni arisi recipe with step by step pictures.

Check out more Chettinad special recipes !

Kavuni arisi recipe

Kavuni arisi recipe


Kavuni arisi recipe Chettinad special sweet - Kavuni arisi using black rice, sugar and coconut.

Cuisine: Chettinad
Category: Sweet
Serves: Serves 4
Prep time: 8 Hours
Cook time: 20 Minutes
Total time: 8 Hours 20 Minutes



INGREDIENTS
1 cup = 250ml
  • Black rice / Kavuni arisi - 1/2 cup
  • Water - 2 to 2.5 cups
  • Sugar - 1/2 cup (I used 1/3 cup)
  • Grated coconut - 1/2 cup
  • Ghee - 1 tbsp
  • Cashew nuts – Few
  • Cardamom powder – 1/2 tsp (optional)

METHOD

  • Wash the black rice / Kavuni arisi twice or thrice to remove the dust. Soak overnight (12 hours) or minimum 6 hours.
  • In a pressure cooker base, take 5 cups of water. Add the soaked kavuni arisi draining excess water. Pressure cook in very low flame for 5 to 6 whistles till the rice becomes mushy. After cooking, you should be see the white part and red bran separately. It is cooked soft but it tastes mildly chewy and hard. Do not panic.  Quantity of water and number of whistles to pressure cook depends on the age of rice.(Old rice takes more water whereas new rice takes just 2.5 cups of water for 1 cup of rice. Similarly old rice takes more time to cook than new ones).
Kavuni arisi recipe
  • After the steam is released, open the cooker. You will find a layer of water. Just mash the rice with a ladle. Drain the excess water and reserve it. Add sugar, grated coconut and cardamom powder. As soon as you add sugar, it will melt and mixture becomes watery. But it will thicken as it cools down.   If you feel its too thick you can add the cooked, reserved water to adjust the consistency. Suppose if its too watery, you can boil till thick. But the traditional kavuni arisi recipe doesn't call for cooking after adding sugar and coconut. 
Kavuni arisi recipe
  • After mixing the rice, sugar and coconut, check for the taste. Add more sugar if needed. Lastly add cashew nuts roasted in a tbsp of ghee. Serve warm or cold. Enjoy !
Kavuni arisi recipe
Note
  • Cardamom powder is optional. You can skip it to enjoy the flavor of black rice.
  • Black rice takes more time to cook than white rice and brown rice. So cook in low flame for more whistles.
  • There is no need to cook the rice after adding sugar and coconut. Just mix them and serve immediately.

Try this yummy Chettinad special Kavuni arisi recipe. You will love it !
Chettinad Kavuni arisi recipe
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January 4, 2019

Paal Poli Recipe – Milk Poli – Paal Poori Recipe

Paal poli recipe
 Paal poli recipe also known as paal poori ( milk poli) is a traditional south Indian dessert recipe. This sweet is prepared with poori and sweetened milk. Poori can be prepared with maida / all purpose flour or chiroti rava. Similarly sweetened milk can be made by boiling and reducing the milk adding sugar or by adding condensed milk. Paal poli is usually served in Tamil brahmins wedding feast. They also make it for festivals like Tamil new year, avani avittam, bhogi and krishna jayanthi. I have tasted this in my friend’s house but she had dipped the maida poori in badam milk. I loved it very much and wanted to try at home. Finally I prepared it for this New year celebration and thought of starting my 2019 recipes with this delicious sweet. As this is my first attempt, I followed an authentic recipe from my cookbook collections. Sendhil loved it very much. I liked it too. Though the procedure seems to be lengthy, it can be prepared easily. Just make maida poori and dunk in sweetened, reduced milk. I served it by garnishing with lots of nuts and saffron for enhanced flavor and taste. Friends, do try this yummy paal poli recipe for festivals and occasions at home. I am sure your family members would love it. Lets see how to make paal poli recipe with step by step pictures.

Paal poli

Paal poli recipe / Paal poori / Milk poli recipe


Paal poli recipe / Paal poori / Milk poli recipe

Traditional South Indian dessert recipe - Paal poli prepared using maida poori and sweetened milk.



Cuisine: South Indian
Category: Sweet
Serves: 6 to 8
Prep time: 15 Minutes
Cook time: 10 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Maida / all purpose flour - 1/2 cup
  • Coarse Rava / Semolina / Sooji - 1/2 tbsp
  • Ghee - 1/2 tsp
  • Salt - a pinch
  • Water - as needed
For sweetened milk
  • Milk - 1/2 liter ( 2 cups)
  • Sugar - 1/4 cup
  • Cardamom powder - 1/2 tsp
  • Edible camphor - a pinch (optional, I used it)
  • Chopped cashew nuts, badam, chironji - a handful
  • Saffron threads - few
HOW TO MAKE PAAL POLI
  1. To make paal poli, take maida, rava, ghee and salt in a bowl. Mix well.
  2. Add water gradually and make a smooth, non-sticky, stiff dough.
  3. Let the dough rest for 15 minutes. Cover and keep it aside.
  4. In the mean time boil milk. Boil till its reduced slightly.
  5. Add sugar, cardamom powder and chopped nuts. Mix well and switch off the flame.
  6. After 15 minutes, take the dough. Knead well. Roll thick, small poori by dusting in maida.
  7. Heat oil in a kadai. Deep fry poori both the sides. Do not over fry like papad.
  8. Remove the poori, drain the oil and add to milk.
PAAL POLI RECIPE - STEP BY STEP PICTURES

  • In a wide bowl, take maida, rava, salt and ghee. Mix well to spread ghee in the flour.

  • Add water gradually and make a smooth, non-sticky, tight dough. Knead for few minutes. Cover and rest for 15 minutes to 30 minutes.

  • In the mean time boil milk in a pan. When its quantity is reduced slightly, add sugar, chopped nuts and saffron. Boil till sugar melts and switch off the flame. Add a pinch of powdered edible camphor for nice flavor. Its optional though.
  •  

    • Take the dough and knead for a minute. Make lemon sized balls. Dust it with maida if needed. Roll into thick, small poori.

    • Heat oil to deep fry. Check oil temperature by dropping a pinch of dough. If it rises to the top immediately, its heated. Drop one poori and pat it gently. It will puff up and comes to top. Flip and cook the other side. Remove and drain the oil. You can fold into half moon shape if you wish.

      • Dunk the poori in milk and set aside to soak for 30 minutes. Serve warm or cold. Garnish with more nuts and saffron if you like. 

      Enjoy !

      Note

      • Adjust the quantity of sugar as per your taste.
      • Do not add more rava. It makes the poori hard.
      • Do not over fry the poori. It will become a papad.

      Try this yummy, delicious paal poori and enjoy.
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