Go Back

eid milad un nabi special kheer puri | how to make kheer puri recipe

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).

Course Dessert
Cuisine Indian
Keyword eid milad un nabi, eid mild iun nabi special kheer puri, kheer puri, kheer puri recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 6


Ingredients for kheer puri:

For halwa:

  • 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

For puri

  • plain flour - 2 cups
  • ghee - 1 spoon
  • water - 1/2 cup(as required)
  • oil - for deep frying

For kheer:

  • 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


 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.

Recipe Notes

  • 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.