Plain Flour 1 cup
Salt a pinch
Oil for deep frying
Plain Milk 2 cups
Sugar 1 – 1 1/2 cups
Ghee 1/2 tsp
Method of preparation:
Mix plain flour and salt together into tight dough using enough water.
Take lime sized balls out of the dough and roll each of them into 6 – 8 inch diameter circle.
Heat ghee in small pan, add crushed almonds and pistachios.
Fry for a minute or until they change color and reserve for garnish.
Heat oil in a deep frying pan on medium high heat.
Slowly drop each rolled out puri into hot oil and fry briefly on both sides until it changes color and puffs up a little.
Remove onto absorbent paper.
Bring milk to boil, remove from heat, add sugar and stir.
Dip each fried puri into hot milk, fold twice and remove onto a bowl.
Repeat the same with remaining puris. Pour any left over milk onto the puri bowl.
Garnish with roasted almonds and pistachios and serve hot or cold.
Notes: Don’t store the puri for more than 5 hrs.