Ingredients:
For the Puris:
- 1 cup all-purpose flour (maida)
- 2 tablespoons semolina (rava)
- 1 tablespoon ghee or clarified butter
- A pinch of salt
- Water (as needed to make dough)
- Ghee or oil for deep frying
For the Milk Sauce:
- 2 cups full-fat milk
- 3-4 tablespoons sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Chopped nuts (cashews, almonds, pistachios) for garnish (optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, semolina, ghee, and a pinch of salt.
- Gradually add water and knead into a smooth and soft dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. Roll and Fry the Puris:
- Heat oil or ghee in a deep frying pan over medium heat.
- Divide the dough into small equal-sized balls and roll each ball into a small, flat disc (puri) using a rolling pin.
- Fry the puris in the hot oil or ghee until golden brown and crispy. Remove them from the oil and drain on paper towels to remove excess oil.
3. Prepare the Milk Sauce:
- In a separate saucepan, heat the milk over medium heat.
- Once it comes to a simmer, add the sugar and cardamom powder. Stir well to dissolve the sugar completely.
- If using saffron, soak the strands in a little warm milk and add them to the mixture for flavor and color.
- Let the milk simmer for 5-10 minutes until it slightly thickens, stirring occasionally.
4. Assemble the Milk Puri:
- Place the fried puris in a serving dish.
- Pour the warm sweetened milk sauce over the puris, ensuring they are soaked in the milk.
- Garnish with chopped nuts if desired.
- Serve immediately and enjoy the delicious Milk Puri!
Tips:
- The milk should be warm, not boiling hot, when poured over the puris.
- Adjust the sugar level in the milk sauce based on your sweetness preference.
- You can also add a little rose water or kewra water for extra fragrance.
Milk Puri
Rating: 4/5
Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m
