Procedure for kheer puri:

1. How to make puri stuffed with halwa:

Making chana dal halwa:

Pressure cook and blend chana dal:

1. Soak a cup of the chana dal for one hour.

2. Take a pressure cooker add soaked chana dal and a cup of water.

3. Close the lid and pressure cook for 4 whistles.

4. Carefully open the lid. Let it cool completely.

5. Add into the blender jar.

6. Blend to a smooth paste and set aside.

Preparing halwa:

1. Heat a pan add 2 spoons ghee.

2. Add raisins, almonds and cashew nuts.

3. Fry for a minute until they turn crisp.

4. Add the blended chana dal paste mix well. Stir continuously and fry for 5 minutes.

5. Fry till the water in halwa dry.

6. Add a spoon of ghee stir well.

7. Add 1 1/2 cup of grated jaggery stir continuously.

8. Mix well and cook for 5 minutes. Fry until the halwa thickens and leaves the sides.

9. Add cardamom powder or crushed cadamom.

10. Halwa is ready, switch off the fire.

11. Take into a bowl and set aside. let the halwa cool completely.

Preparing dough:

1. Take a bowl add 2 cups of all-purpose flour and a spoon of ghee.

2. Pour little by little water and make a dough.

3. The dough should be soft and pliable but not wet.

4. Divide the dough into lemon size equal portions.

Rolling and stuffing puri:

1. Place the dough, rolling board and halwa bowl side by side.

2. Take small portion of dough, dust the flour and roll as puri.

3. Stuff a spoon of halwa at the center of puri fold it.

4. Using fingers press the edges of puri to lock the halwa mixture.

5. Carefully lock the puri, if there are any gaps the halwa will spread in the oil.

6. Repeat the same process for all the puri.

Deep frying stuffed puri:

1. Heat oil in a pan over high flame and reduce to medium flame.

2. Drop one or two puri do not crowd them.

3. Fry on both sides till the puri turns golden and crisp.

4. Take into the tissue to remove excess oil.

5. Similarly fry all the puri and set aside.

6. let it cool and can store in an airtight container for 3 -4 days.

2. How to make Rava Kheer(suji kheer):

Roasting Rava:

1. Heat a pan over a medium flame add 2 spoons of ghee.

2. Add almonds, cashew nuts and raisins.

3. Fry until it turns golden and set aside.

4. Add a cup bombay rava(semolina) and stir continuously over a low flame.

5. Stir and fry until it turns golden and set aside.

Making Kheer:

1. Pour 6 cups of water, add 3 crushed cardamom and boil it.

2. Gradually add Rava and stir continuously to avoid lumps.

3. When it thickens pour 1/2 litre of boiled full cream milk.

4. Add fried almonds, cashew nuts and raisins.

5. Add a cup of sugar and stir until sugar melts.

6. The kheer should be in medium consistency which is able to dip the puri.

7. At this consistency switch off the fire.

8. Kheer is ready. Take into a serving bowl.

Serving kheer puri:

1. Place the puri and kheer on the serving plate.

2. Halve the puri dip into the kheer and enjoy this tasty sweet.

3. Soft halwa with puri and hot kheer simply melts in the mouth.