Pooran, Chobay and Khoway ki Poori
A special occasion dessert made during weddings and festivals, these pooris are delicious and a lot of fun to make with a group of people.
Servings Prep Time
10empanadas 1hour
Cook Time
5minutes
Servings Prep Time
10empanadas 1hour
Cook Time
5minutes
Ingredients
For the dough
For the pooran
For the choba
For the khowa
Instructions
  1. To make the dough. Mix the dry ingredients well first then add the ghee and gradually the milk. knead into a smooth dough.it should be not very soft. A bit hard and pliable. You can adjust the amount if milk used accordingly. Let it rest covered for about 15 minutes
  2. To make the pooran, pressure cook the daal until super soft. Uncover the cooker and cook off all the water before mashing. Let it cool and then grind it with the battery. Heat ghee, add in the cinnamon and the cardamom and fry for a few seconds. Add in the daal paste and cook stirring for about five minutes until the oil separates. Let it cool. It will harden on cooling and become like a soft dough. This pooran is now ready for filling.
  3. For the chobay, mix all the ingredients. Make sure the slides nuts are dry. Adjust the sugar as per Your taste.
  4. For the khowa filling, crumble the dried milk solids and mix in the nut powders. You can adjust the quantities as per Your taste
To make the pooris
  1. Take about half the dough and roll it out into a smooth log. Using a sharp knife cut this log into equal sized pieces according to the size you prefer. About 5 large sized would do for the amount listed.
  2. Using dry flour for dusting roll it out into a smooth circle about 3-4 mm thick.
  3. Place a spoonful of more of your choice of filling in the centre. Moisten the edges with water and fold it over. Seal the edges thoroughly and pinch it lightly to seal and also to give a pretty shape to the edge. Let these air dry for some time before frying
  4. Deep fry in hot oil until golden brown.
Recipe Notes

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