Ingredients
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying
Method
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak almonds in hot water for 1 hour. Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk, and almond paste for 10-15
minutes. Add saffron, and kesar color to above and let it cool.
Knead maida, soked rava, and sugar into a nice dough, using some
cold after. Make small puris (roll small balls and flatten them
with a rolling pin and deep fry in oil) and soak the puries in
the boiled milk mixture. Serve it cold/hot.
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying
Method
Soak saffron in little cold milk, and keep it aside.
Soak rava in little water for 10 minutes.
Soak almonds in hot water for 1 hour. Peel skin and grind the
almond into a fine paste with 1 cup of milk instead of water.
Boil evaporated milk, condensed milk, and almond paste for 10-15
minutes. Add saffron, and kesar color to above and let it cool.
Knead maida, soked rava, and sugar into a nice dough, using some
cold after. Make small puris (roll small balls and flatten them
with a rolling pin and deep fry in oil) and soak the puries in
the boiled milk mixture. Serve it cold/hot.
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