Wheat Flour - 2 Cups
Jaggery - 1 1/2 cup - crushed
Oil / Ghee - For Shallow Frying
Rice - 2 cup Boiled
Milk - 2 cups
Sugar - Less than 1 cup
Water - 2 cups
Optional Ingredients
Fennel Seeds - 1 cup
Nuts - 1/2 cup crushed
Time Required : 25 minutes
Method
1.Take a mixing pan and add plain water to it. Add crushed jaggery to it and let it stand till it completely dissolves. (This step can be done overnight also to save time )
2.Once the jaggery has completely dissolved in the water, add wheat flour to it and mix well , till no flour lumps are visible and the batter looks consistent (like in the picture).
3.Let the batter rest for 2-3 minutes. Fennel seeds can be added to it here - sprinkle over and allow them to be drawn in the batter on their own.
4.Spread oil on the griddle and heat it on the low-medium flame. Once the griddle is hot, turn the flame to low and carefully spread about 2-3 tbs of batter in the form of thin flat pancake.
5.As the pancake cooks, its color changes to golden , carefully lift and poora / pancake with a flat ladle and flip the side and let other side also cook to golden brown.
6.At this stage, the griddle can be covered with a lid, that will retain the heat and moisture inside and help in cooking the poora faster.
7.Once the poora seems to be readily coming off the griddle, carefully transfer it to the serving dish. Repeat the steps for the rest of the batter and prepare other pooras.
8.In a separate pan / pot, allow the milk to boil over medium - high flame. Once the milk comes to boil, add rice to it and keep stirring with the ladle at regular intervals to ensure rice does not stick to the pan surface / form lump in some corner.
9. Once the milk reduces to almost half the volume, switch off the flame. Add sugar to the pan and mix well with rice and milk cooked together. Our Rice Kheer is ready. Let it cool.
10. Nuts can be mixed in the kheer or garnished over while serving.
,b>Serving Suggestions
