How to Make Yummy Kheer Puri

Kheer Puri. We humbly exhort Muslims to commemorate his blessed Urs Shareef and acquire his spiritual guidance. When Muslims make Esaal-e-Thawaab for Hazrat Imaam Jafar (radhiyallahu anhu), it is commonly referred to as Kheer Puri Niaz because Kheer (a sweet dish) and Puri is prepared as items to make Faatiha on. It is not necessary for Kheer and Puri to be made as Niaz for Imaam Jafar's (radhiyallahu anhu) Faatiha, any Halaal item of food can be used.

Follow; Chobe ki Puri is often served with warm kheer which is either made of semolina or coarsely ground rice. The filling in Chobe ki Puri is mildly sweet, coarse and rich with nuts. The outer layer is crunchy, flaky and made of whole wheat flour or all-purpose flour. You can cook Kheer Puri using 5 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Kheer Puri

Prepare of rice.
Prepare of sago.
You need of milk.
Prepare of sugar.
It's of Almonds.

For Kheer: Bring milk to a boil, add rice and cardamom. Simmer the heat and cook till it thickens. Kheer can be served cold, hot or at room temperature. But I suggest with puri's they are best served warm.

Kheer Puri step by step

Wash the rice and sago thoroughly..
Soak them in water for 10minutes separately..
In a pan, add milk and allow it to boil. Now add sago. And allow it boil for 3minutes..
After that add rice. Cook them properly..
When milk remains half add sugar. Boil it once again. Add almonds..

Kheer keeps very well, infact it tastes better after a day or two. Puri is a deep fried crisp yet soft, made with dough comprising of flour and water. The records of Jagannath Puri talks about how the kheer was tweaked further to create the famous kheer prasad. Kheer in fact played a major role in the construction of yet another famous ancient India landmark, the Konark Temple. Legend has it that the foundation of the temple, which had to be ahead of the anchorage area in the sea, could not.

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