Ingredients
- Milk - 500 ml
- Maida (All purpose flour) - 500 gms
- Sugar - 300 gms
- Saffron - 8-10 strands
- Ghee/Oil - 250 ml
- Cashew nuts, Almonds - 8-10, shredded for garnishing
- Salt , a pinch
Preparation Method
Knead maida with water adding pinch of salt. The dough must be soft enough. Keep it aside for some time.
Take milk in a vessel boil it. Switch off the flame when the milk has become little thick.
In the meanwhile soak the saffron in small cup of water for 10-15 minutes. Add this to the milk.
One can add kesar color instead of saffron.
Make smooth balls of a small lemon size. Flatten in a lengthy fashion, to give different shape to the poori’s, unlike normal round poori’s.
Heat oil (oil+ghee) a frying pan and deep fry the poori’s.
Soak poori’s in the milk. Remove the poori’s from the vessel and transfer it to the serving tray once it is soaked for a while. Long time soaking will make the poori’s soggy.
Garnish with Shredded nuts & Serve hot or cold.
Variations:
1.) The badams can be soaked for 2-3 hrs and grind & mix in the milk while boiling it.
2.) 2-3 spoons of milk maid can be added on top to give more taste.
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