Yaoshang Kheer Puri Platter
A festive Meitei combination of crisp fried puris served with warm rice kheer, made for the Yaoshang festival.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 9 g
- carbs
- 40 g
- fibre
- 1 g
- protein
- 6 g
- calories
- 260 kcal
Instructions
- 1
Knead wheat flour with water and a pinch of salt into a firm dough. Let it rest for 15 minutes.
- 2
Divide the dough into small balls. Roll each ball into a thin round to make puris (fried puffed breads).
- 3
Heat oil in a kadai (deep pan) until hot. Fry each puri until it puffs up and turns golden on both sides.
- 4
Drain the fried puris on paper towels and set them aside.
- 5
To make the kheer (rice pudding), boil the washed rice in milk over low heat. Stir occasionally.
- 6
Simmer for about 25 minutes until the rice is completely soft and the milk thickens.
- 7
Stir in sugar and crushed cardamom. Simmer for another 5 minutes.
- 8
Serve the hot puris alongside bowls of warm kheer for your festive meal.
Chef's tips
Fry the puris in hot oil so they puff nicely without absorbing excess oil. Stir the kheer often so the milk does not stick.
Ingredient substitutions
- rice → chak-hao black rice for a festive variation
Storage
Kheer can be refrigerated for 2 days; puris are best eaten fresh.
Reheating
Reheat kheer gently on the stove; puris do not reheat well.
Common mistakes to avoid
- •Rolling the puris too thick, which stops them from puffing up during frying.
Serving suggestions
Cooked Yaoshang Kheer Puri Platter?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Manipur
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
