Khoa Peni

Source:

Mrs. Visalakshmi Ravi


Ingredients:

For Khoa:

Milk - 1 liter

Sugar - 100 gm


For the Poori:

Dalda - 100 gm

Maida - 400 gm

Salt - As per taste


For the Sugar Syrup (Jeera):

Sugar - 400 gm

Water - 100 mL


Process:

1.  For khoa, boil milk in medium flame until it is thick and reduced and becomes almost half liter.  Now add sugar and boil more until it becomes semi solid to khoa consistency.  Cool.  Keep aside.

2.  For poori, sieve maida and add melted and cooled dalda and salt and make a dough.  If needed, sprinkle water to make poori dough.  Keep closed for 1 hour.

3.  For the jeera, boil sugar and water to one string consistency.  Keep aside and allow to cool.

Make big sized chappathis/rotis and cut out medium sized pooris with a lid from it.  Place about a teaspoon of khoa in the center.  Close the poori to make a semi circle (half moon shape) sealing the edges with water applied on one side of the poori to stick it up.  Deep fry these khoa stuffed pooris in hot oil on medium flame.  Soak them in sugar syrup (jeera) for about 2 minutes and place them on a separate plate.  Allow to cool and serve garnished to finely chopped nuts.  Your khoa peni is ready.