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A Thanjavur speciality made during Deepavali
- Rava – 1 cup
- Ghee – 1 tsp
- Milk – 2 -3 tbsp (to make pooris)
- Sugar – a pinch
- Salt – a pinch
- Water – 1/2 cup
- Almond pulp – 1/2 cup
- Sugar – 5-7 tbsp
- Milk – 500 ml (to make badam kheer)
- Saffron soaked milk – 2 tsp
Method to make Pooris:
- Add ghee, milk (2tsp), a pinch of salt and sugar to the rava.
- Mix well and let it rest for 10 minutes.
- In a blender, add the dough and blend till soft.
- The dough should be tight like pooris.
- Make small balls, flatten like pooris and deep fry in oil.
Method to make Badam Kheer:
- In a heavy bottom vessel, add water
- Once the water boils, add the almond pulp and boil till raw smell fades.
- Add sugar, mix well and then add the soaked saffron milk.
- Switch off stove.
- Crumble pooris and add it to the badam kheer.
- Serve hot or cold.
Do not use all the badam kheer as the pooris tend to absorb them. Keep some in hand to add over the pooris, just before serving.