Rajab Special Kheer Puri

Halwai Style Kheer Puri-Rajab Special Kheer Puri 

Kheer puri is a traditional sweet dish that is often served as part of a feast or on special occasions in Indo Pak. It is made with a combination of flattened fried chapati (puri) and a sweet milk pudding (kheer). 

The dish is considered important because it is often served as a dessert at religious festivals specially in the month of Rajab and ceremonies, and is also commonly served at weddings and other special celebrations. 

The combination of the sweet kheer and the soft puri creates a delicious taste and texture, making it a popular and well-loved dish among many people.

Rajab Special Kheer Puri

Kheer Puri history 

It is not clear when or where exactly kheer puri originated. Some historians believe that the dish has its roots in ancient India and was traditionally made as a way to use up leftover rice. Others suggest that it may have originated in the northern regions of India and was brought to other parts of the country through trade and migration.

What is clear is that kheer puri has been enjoyed by people in India for many centuries. The dish is mentioned in ancient Hindu texts, and it is believed that it was commonly served to royalty and other high-ranking individuals. Over time, the dish has become popular among people of all social classes and is now commonly served at religious festivals, weddings, and other special occasions throughout India and Pakistan.

Ingredients for making kheer:

In the Islamic month of Rajab, on the occasion of Konda, kheer puri is served with great pomp. Most of the people make it themselves at home while some people buy it from the halwai shop for their convenience and to get halwai-like taste. Today in this blog we will share with you the recipe of halwai style kheer puri which has the following ingredients.

• Powder milk: 200 Gram
• Fresh full fat milk: 1.5 liter 
• Basmati rice (broken): 4-5 Tablespoon 
• Sugar: 3/4 Cup or as per your taste
• Water: 2.5 liter

Making Halwai Style Kheer:

Confectioners choose specially broken basmati rice to make kheer because the aroma of basmati rice enhances the taste of kheer. First, wash the rice thoroughly with water three to four times and then let it soak in water for six to eight hours, this softens the rice very well and makes the  kheer smooth. After soaking the rice, Coarsely grind it in a chopper. You can smash the rice with your finger to get coarsely grind texture.

Soaked Coarsely ground rice 

Now add these Coarsely rice into a big pan.

Adding rice in pan

Now add full fat milk powder. Tow types of milk powder for tea are available in market. Sweetened and less sweetened. In this recipe less sweetened milk powder is used. If you add sweetened milk powder then reduce the Suger quantity in kheer.

Adding milk powder

Now add at least 2.5 liter water and mix it very well. Remember any lumps should not remain in this mixture.

Adding water

Now put the pan on stove and give this mixture a boil on high flame and keep stirring.

First boil in kheer

 After one boil add fresh milk and sugar keep stirring and give it a good boil.

Adding fresh milk, Suger and boiling kheer milk

 

Now reduce the heat to low so that the kheer continues to boil and cook on low flame. At this point there is no need to  continuously stirring the kheer. You can stir the kheer every 15 or 20 minutes. After an hour past, the condition of kheer will be like as shown in the below picture.

Kheer condition after an hour 

Due to continuous cooking for two and a half hours, the color of the kheer will turn light pink and the pudding will also thicken. Keep stirring spoon in pot so that the kheer does not stick to the bottom of the pot and the pudding does not burn. Once the kheer has reached the desired consistency, remove it from the stove and let it cool. After cooling, the kheer thickens more, so don't over-thicken the kheer at the end, otherwise it will become rubbery in texture after cooling.

After 2 and a half hour, the kheer consistency

Now After reaching at room temperature the kheer look will be like as shown in the picture.

Final look if kheer

Ingredients for making Puri

Fine Aata ( flour): 1 kg

Salt: 1-1/2 Tablespoon  

Water: 2 cups

Ghee: 4-5 Tablespoon 

Fine Aata texture is a little bit granulated like semolina. Confectioners use fine flour to make crispy soft and puffy puris because using all purpose flour makes the puris leathery. This flour is easily available in Pakistan, but fine flour is not readily available abroad, so those who do not have it, should make fine flour by mixing half and half of all purpose flour and full grain flour.

Making puri

Take fine flour in a large letter or pan.

Fine Aata 

Now add salt in flour and mix it.

Adding salt

After mixing salt add water and kneed the floor.

Adding water

After adding water, knead the dough very well. Do not knead the dough too soft and do not knead it too hard. If you are a beginner, knead the dough a little hard, otherwise, if you knead soft dough, the puris will not be rolled out.

Kneeling flour

The dough should be kneaded a little hard at this stage, when the dough is kneaded well, add the melted ghee and knead it so well that the ghee is absorbed well. The advantage of adding ghee at this stage is that the puris become soft and crispy. If ghee is not added, the puris will have a rubbery texture.

Kneeding process 

After kneading the puri dough, cover it with plastic sheet or cling sheetand leave it to rest for 15 minutes.

Floor is on resting stage

Resting the dough for 15 minutes is very important as this will give the dough elasticity and make the puris soft and crispy. After passing fifteen minutes, make small dough balls.. The size of these balls should not be too big, otherwise the puries will remain raw in the middle. If you have a weight machine, you can easily weigh the balls with it. The weight of a ball should be in between 55-65 grams.

Making balls

After making all the balls, brush them well with cooking oil and cover them with a plastic sheet. It is very important to give the balls a rest of fifteen to twenty minutes at this stage, if you miss this step. Neither will your puris become puffy or soft.

rest the dough balls

Apply a little oil on the rolling surface, then take a ball and roll it with the help of a rolling pin. The puri should be rolled completely smooth, it should not be thick or thin, especially the edges should not be too thick, otherwise the puri will not puff.

rolling puris

The temperature of the oil should be very high while removing the whole. Put the puris in very hot oil and gently press the top surface of the puris with a spoon, this will help the puris to puff up. If you put the puri in cold oil, the puri will not puff up and it will become hard like papad. 

frying process

Kheer Puri is a must-try dessert for anyone who loves Indian cuisine. It is a perfect blend of sweet, creamy and crispy flavors that will leave your taste buds tingling. It's easy to make and can be enjoyed by people of all ages. This recipe is a great way to impress your guests and family at special occasions, festivals or any other time you feel like treating yourself with something sweet. You can customize the recipe by using different types of sweeteners or fruits to make it more personal. Give it a try and enjoy the delicious flavors of Kheer Puri!