Poori Bakheer humare yahan zyadatar shubh afsar par zaroor banta hai. Its a must, generally in weddings especially after the day of the baraat.
Khaas taur se jab dulhan aati hai, she is fed with Poori bakheer which has been prepared a day in advance.Shailendra, Neelam aur Rahul ko bada shauk hai iska. Unke liye to, aise hi ban jaat hai ghar pe!Ingredients:Chana daal: 1 katori soaked in 3 katori waterAtta: 2 katori ya andaaz se (bach gaya to istemal ho jayega)
Refined oil: for cooking the chana dal filling
Ghee: For shallow frying of poorisHeeng: A pinchSaboot Jeera: 1/2 teaspoon
Lal mirch powder: 1/4 teaspoon
Namak: According to tasteHaldi: 1/4 teaspoonThe Stuffing:
- Soak the daal few hours in advance, kyunki chana daal ko galne mein thoda samay lagta hai.
- Make a soft dough of the atta and keep aside
- Pressure cooker mein tel garam kar lo. Usme thoda sa heeng, zeera aur sookhi mirch daalo.
- Add the chana daal and remaining masalas. Thoda pani dal kar ek seeti lagao
- Daal mein se paani sukha lo
- Then basically one needs to grind the daal. Sil- batte pe pees lo or like me, you can use the flat potion of the karchi to grind it in the cooker itself. Or use the mixer.
- Check the salt.
Making the poori:
- Add a bit of refined oil and a pinch of salt in the atta before kneading.
- Choti choti loyee banake, stuff the daal in it.
- Roll into puris of the size of rotis.
- Tave pe ghee laga ke, seko. If you fry them, the stuffing might come out.
Bakheer:Bahaut hi asaani se aur jaldi se ban jaata hai, Bakheer.Bas apko teen cheezon ki zaroorat hai : gud, chaawal or doodh.
Gud/Jaggery: 1 katori (andaaz se)
Rice (preferably freshly harvested): 1 katori in 2 katori water
Milk: 200 gm
- Put water to boil and add jaggery. then strain the liquid to get rid of the dirt.
- Combine rice and jaggery and let them cook in pressure cooker - one whistle should be enough
- Then add milk to it.
Bas ab, taazi pooriyon ke saath, meethi bakheer ke maze lo!