Eid Milad-Un-Nabi special kheer puri is a traditional sweet. The puri is stuffed with halwa and dipped into the kheer. This tasty sweet is specially made at the occasion of Milaud-Un-Nabi which means the birthday of Prophet Muhammad(Sallallahu Alaihi Wasallam).
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“Milaud” means birthday, the meaning of Milaud-Un-nabi is the “Birth of the Prophet” will be celebrated at 3rd month of Islamic calendar Rabi’ al-awwal. The day of 19 October 2021 is the most important occasion because our Prophet Muhammad(sallallahu Alaihi Wasallam) is the messenger of Allah Subhana Watala.
Top 10 most popular Indian desserts:
- Carrot halwa/gajar ka halwa
- Coconut burfi
- Gulab jamun
- Rava Kesari/kesari bhath
- Beetroot halwa
- Soft Rasgulla
- Coconut samosa
- Hyderabadi Double ka meetha
- Ramadan special Dum key semiya
- Sabudana kheer
Chana dal halwa stuffed into the Puri which is dipped into Rava kheer(suji kheer). This super tasty sweet will fulfil those who love the sweets and will enjoy the soft halwa with puri and kheer. The step by step procedure with detailed video recipe.
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Tips for perfect kheer puri:
- Check whether the halwa is cooked or not. If necessary cook for 2 more whistles.
- If the jaggery is melted completely the colour of halwa changes.
- Instead of adding 2 cups, can add 1 cup of plain flour and 1 cup of wheat flour.
- The dough should be soft and pliable but not wet.
- If there is any extra dough or you want to shape the puri, cut the dough in arc shape with the help of a knife.
- Carefully lock the puri, if there are any gaps the halwa will spread in the oil.
- Stir continuously while adding Rava in boiled water otherwise lumps will form.
- I have added 6 cups of water to cook Rava and 1/2 litre of full cream milk.
- The kheer should be in medium consistency which is able to dip the puri.
Eid Milad Un Nabi special kheer puri recipe video:
Eid Milad Un Nabi special kheer puri recipe card:
Eid Milad-Un-Nabi special kheer puri is a traditional sweet. The puri is stuffed with halwa and dipped into the kheer. This tasty sweet is specially made at the occasion of Milaud-Un-Nabi which means the birthday of Prophet Muhammad(Sallallahu Alaihi Wasallam).
- Split chickpeas(chana dal) – 1 cup
- ghee – 3 spoons
- raisins(kishmish) – 1/4 cup
- almonds(badam) – 1/4 cup
- cashew nuts(kaju) – 1/4 cup
- jaggery – 1 1/2 cup
- water – 1 cup
- plain flour – 2 cups
- ghee – 1 spoon
- water – 1/2 cup(as required)
- oil – for deep frying
- ghee – 2 spoons
- cashew nuts(kaju) – 1/4 cup
- almonds(badam) – 1/4 cup
- raisins(draksha) – 1/4 cup
- rava/sooji/semolina/bombay rava – 1 cup
- cardamom(elachi) -3
- water – 6 cups
- full cream milk – 1/4 litre
- sugar – 1 cup
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Soak a cup of the chana dal for one hour.
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Take a pressure cooker add soaked chana dal and a cup of water.
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Close the lid and pressure cook for 4 whistles.
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Carefully open the lid. Let it cool completely.
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Add into the blender jar.
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Blend to a smooth paste and set aside.
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Heat a pan add 2 spoons ghee.
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Add raisins, almonds and cashew nuts.
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Fry for a minute until they turn crisp.
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Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.
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Fry till the water in halwa dry.
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Add a spoon of ghee stir well.
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Add 1 1/2 cup of grated jaggery stir continuously.
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Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.
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Add cardamom powder or crushed cadamom.
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Halwa is ready, switch off the fire.
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Take into a bowl and set aside. let the halwa cool completely.
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Take a bowl add 2 cups of all-purpose flour and a spoon of ghee.
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Pour little by little water and make a dough.
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The dough should be soft and pliable but not wet.
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Divide the dough into lemon size equal portions.
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Place the dough, rolling board and halwa bowl side by side.
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Take small portion of dough, dust the flour and roll as puri.
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Stuff a spoon of halwa at the center of puri fold it.
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Using fingers press the edges of puri to lock the halwa mixture.
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Carefully lock the puri, if there are any gaps the halwa will spread in the oil.
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Repeat the same process for all the puri.
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Heat oil in a pan over high flame and reduce to medium flame.
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Drop one or two puri do not crowd them.
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Fry on both sides till the puri turns golden and crisp.
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Take into the tissue to remove excess oil.
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Similarly fry all the puri and set aside.
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let it cool and can store in an airtight container for 3 -4 days.
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Heat a pan over a medium flame add 2 spoons of ghee.
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Add almonds, cashew nuts and raisins.
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Fry until it turns golden and set aside.
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Add a cup bombay rava(semolina) and stir continuously over a low flame.
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Stir and fry until it turns golden and set aside.
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Pour 6 cups of water, add 3 crushed cardamom and boil it.
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Gradually add Rava and stir continuously to avoid lumps.
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When it thickens pour 1/2 litre of boiled full cream milk.
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Add fried almonds, cashew nuts and raisins.
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Add a cup of sugar and stir until sugar melts.
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The kheer should be in medium consistency which is able to dip the puri.
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At this consistency switch off the fire.
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Kheer is ready. Take into a serving bowl.
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Place the puri and kheer on the serving plate.
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Halve the puri dip into the kheer and enjoy this tasty sweet.
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Soft halwa with puri and hot kheer simply melts in the mouth.
- Check whether the halwa is cooked or not. If necessary cook for 2 more whistles.
- If the jaggery is melted completely the colour of halwa changes.
- Instead of adding 2 cups, can add 1 cup of plain flour and 1 cup of wheat flour.
- The dough should be soft and pliable but not wet.
- If there is any extra dough or you want to shape the puri, cut the dough in arc shape with the help of a knife.
- Carefully lock the puri, if there are any gaps the halwa will spread in the oil.
- Stir continuously while adding Rava in boiled water otherwise lumps will form.
- I have added 6 cups of water to cook Rava and 1/2 litre of full cream milk.
- The kheer should be in medium consistency which is able to dip the puri.
Step by step procedure for kheer puri:
1. How to make puri stuffed with halwa:
Making chana dal halwa:
Pressure cook and blend chana dal:
- Soak a cup of the chana dal for one hour. Take a pressure cooker add soaked chana dal and a cup of water.
- Close the lid and pressure cook for 4 whistles. Carefully open the lid. Press and check whether it is soft or not. Let it cool completely.
- Add into the blender jar. Blend to a smooth paste and set aside.
Preparing halwa:
- Heat a pan add 2 spoons ghee. Add raisins, almonds and cashew nuts. Fry for a minute until they turn crisp. Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.
- Fry till the water in halwa dry. Add a spoon of ghee stir well.
- Add 1 1/2 cup of grated jaggery stir continuously. Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.
- Add cardamom powder or crushed cadamom. Halwa is ready, switch off the fire. Take into a bowl and set aside. let the halwa cool completely.
Preparing dough:
- Take a bowl add 2 cups of all-purpose flour. Can also add 1 cup of all purpose flour and 1 cup of wheat flour. Add a spoon of ghee and mix well. Pour little by little water and make a dough.
The dough should be soft and pliable but not wet. Rest it for five minutes or else Divide the dough into lemon size balls into equal portions.
Rolling and stuffing puri:
- Place the dough, rolling board and halwa bowl side by side. Take small portion of dough, dust the flour and roll as puri. Place a spoon of halwa at the center of puri.
- Fold it and press the edges of puri by using fingers to lock the halwa mixture. Carefully lock the puri, if there are any gaps the halwa will spread in the oil. Repeat the same process for all the puri.
Deep frying stuffed puri:
- Heat oil in a pan over high flame and reduce to medium flame. Drop one or two puri do not crowd them. Fry on both sides till the puri turns golden and crisp.
- Take into the tissue to remove excess oil. Similarly fry all the puri and set aside.
- let it cool and can store in an airtight container for 3 -4 days.
2. How to make Rava Kheer(suji kheer):
Roasting Rava:
Heat a pan over a medium flame add 2 spoons of ghee. Add almonds, cashew nuts and raisins. Fry until it turns golden and set aside.
Add a cup bombay rava(semolina) and stir continuously over a low flame. Stir and fry until it turns golden and set aside.
Making Kheer:
Pour 6 cups of water. For 1 cup of Rava pour 6 cups of water. Add 3 crushed cardamom and boil it. Gradually add Rava and stir continuously.
Stir continuously to avoid lumps. When it thickens pour 1/2 litre of boiled milk.
Add fried almonds, cashew nuts and raisins. Add a cup of sugar and stir until sugar melts. Adjust sugar accordingly.
The kheer should be in medium consistency which is able to dip the puri. At this consistency switch off the fire. Kheer is ready. Take into a serving bowl.
Serving kheer puri:
Place the puri and kheer on the serving plate. Halve the puri dip into the kheer and enjoy this tasty sweet.
Soft halwa with puri and hot kheer simply melts in the mouth.
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