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KHEER AND ALOO KACHORI / FESTIVE SEASON PAKWAN

Kheer is almost everyone’s favorite and mostly prepared during festive seasons. And Kachori’s can be prepared with potato stuffing and any-other choice of stuffing. Kheer and aloo Kachori’s go so well together. And my personal favorite too.

Rice Kheer and Aloo Kachori

Category : Lunch /Dinner

Serves  – 3-4

Preparation Time: 15 minutes

Cooking Time: 45 minutes

About the Recipe

Kheer is almost everyone’s favorite and mostly prepared during festive seasons. And Kachori’s can be prepared with potato stuffing and any-other choice of stuffing. Kheer and aloo Kachori’s go so well together. And my personal favorite too.  

Ingredients

  • 1 Ltr full cream milk, 1/4 cup rice, 1/2 sugar
  • 2 tbsp chopped almonds and cashews
  • 2 medium size potatoes (boiled) , 1 tsp red chili powder, 1 tsp coriander powder
  • 1/2 tsp fennel powder, 1 tbsp chopped ginger
  • 1 tsp coriander powder, salt as per taste,
  • chopped fresh coriander leaves,
  • 1 1/2 cup wheat flour , 1/2 cup water
  • 1 tbsp oil for sabji
  • Oil for frying

Stepwise Directions

Rice Kheer

Step 1- Take a clean deep pan and add 1 ltr full cream milk. Stir occasionally to prevent sticking at the bottom. Take 1/4 cup rice and wash them nicely with clean water. When milk start to boil, add rice and stir continually (3-4 minutes) to avoid sticking. Now simmer kheer for 20 minutes. Stir in-between. After 20 minutes, rice must have become soft and milk started to thicken. At this stage add sugar (you can adjust sweetness as per your taste) and stir until sugar dissolves. 

Step 2 – Cook for more 5-7 minutes and then add chopped nuts. (I have added chopped almonds and cashews, you can also add raisins, dry grated coconut) Cook for another 1-2 minutes then close the gas. Cover the lid and keep aside.

Aloo Kachori

Step 1 – Take a big bowl or plate and add 1 1/2 cup wheat flour then add salt and 1 tbsp oil. Mix all everything then add water slowly and combine the flour. Then Knead semi hard smooth dough. When dough is ready keep aside for resting for 15 minutes. 

Step 2 – To make potato stuffing, take boiled potatoes and mash them with fork. Add spices like –   coriander powder, red chili powder, fennel powder, salt and also add chopped ginger and chopped coriander leaves. Mix with hand. Keep aside this potato filling.

Step 3 – After 15 minutes, take almost half portion of dough and knead again and cut out into small pieces. Then take one small piece and roll between your palms. Make it cracks free dough ball. Make all with same process. Grease all dough balls with oil, it will prevent from drying the dough balls. Now take one and spread with hand about 2 inch big, then add potato stuffing and close the dough ball nicely. Make all Kachori’s like this.

Step 4 – Grease rolling surface and rolling pin with oil then take one kachori and press gently with hand. And then start rolling very slowly with light hands. Do not make too thin, keep it think only. 

Step 5 – Take a deep pan and add oil for frying. When oil is medium hot add 2-3 Kachori’s and do not touch for 1 minutes. Kachori’s will start floating then flip upside down and cook for 4-5 minutes on low heat or until crispy and brown. Then take it out in a plate and enjoy with kheer.

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Categories: BLOG, FOOD

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