Pal Poori/Milk Poori

Prep Time:10 m      Cook Time:15 + 25 m

Makes:5 servings

Ingredients

For Poori

Wheat Flour     - 1/4 cup

Sooji/Rawa       - 1/4 cup

Salt                   - a pinch

Oil                    - to deep fry

For Milk

Milk                   - 4 cups

Condensed Milk - 1/4 cup

Nuts                    - as desired

Saffron               - few strands

Method

• Mix all ingredients for poori with one teaspoon of oil and water and set aside for ten minutes.
     

• Meanwhile heat mik in a pan.Add the saffron strands when it is hot stirring slowly in between until the milk is reduced to half.Add condensed milk and give it a mix.Set this aside.
                                 
                          
   
•  Divide the poori dough into two equal balls.Roll them into pooris and cut out small shapes  using a cookie cutter or a small lid.Remove the edges and the little hearts are ready.
                                
     
• Menwhile heat oil in a pan to deep fry.Drop the little cuties in hot oil and fry them in batches.
     
• Place the pooris in a bowl and pour the milk and sprinkle nuts on top and serve.
                           
  

Little Words

• This can be made with regular pooris and leftovers as well.
  
• If not using condensed milk add little sugar for taste.
• I use the leftovers with a cup of boiled milk and little sugar and it is yummy.

Memories

• Learnt this recipe long back during my college days from a best friend of mine and there is nothing more special than food from home when you stay in hostels.

Seviyan Kheer/Vermicelli Pudding

Prep Time:5 m       Cook Time:20 m

Serves:3

Ingredients

Seviyan/Vermicelli - 1 cup

Milk                        - 2 cup

Saffron Strands       - few

Condensed Milk     - 1/4 cup

Ghee                       - 1 tblsp

Nuts                        - few

Method

• Heat ghee in a pan and roast the nuts and add milk to this.When it is hot enough add saffron strands and let it boil.Add the roasted vermicelli and cook on low flame.Stir in condensed milk and serve.
                        
                                
                               
     

Little Words

• A delicious dessert prepared during Ramadan.
• Condensed milk can be substituted with milk and sugar.
• Using condensed milk reduces cooking time.
• Seviyan is thin semiya.Normal semiya can also be used as well.

Coconut Laddu/Kopparai Thengai Laddu

Prep Time:5 m       Cook Time:6-8 m

Makes:8

Ingredients

Condensed Milk        - 1/2 tin

Desiccated Coconut/

Kopparai Thengai      - 1&1/2 cup + for rolling

Method

• Heat the condensed milk in a pan and add the desiccated coconut,mix them well.Take small portions and shape into laddoos.Roll the laddus in remaining coconut and serve.
                         
                                     
     

Little Words

• Grated dry coconut/kopparai or store bought desiccated coconut can be used for this.
• A sweet that could be made in less than ten minutes.
• Roasted gram dal powder can be added reducing the amount of coconut.