Tuesday, 3 November 2015


Finally, I decided to blog on this. I really do not know any such dish exist or not because this is the result of a severe kitchen blunder. I admit, it does happen in my kitchen quite often. I am an error queen because I am forgetful and a dreamer . Hence, do blunders with measurements. On a contrast, I have seen if I am too cautious in the kitchen to do good, I do blunders too. So I try to be relaxed and casual while cooking. I do blunders and manage them too because I hate wastage of food.

So this Sweet Poori is not what I was up to. I was trying to prepare some Kamala Bhog[orange flavoured Raagullas], but ended up at this. When I was about to knead the chena[home made cottage cheese] with semolina and baking soda, I found there was still water in the chena which needed to be drained. The rasgullas are definitely going to break and I am not a person to throw away a bowl full of chena. So with some additional ingredients I landed into this dessert, which I assure sweet lovers will like. Lets do it. Since they are not Kamala Bhog, we will curdle milk with lemon juice.

Milk : 1lt
Lemon Juice : 2tbsp
Ice Cubes : 1small cup
Semolina[suji] : 1tbsp
Refined Flour : 2tbsp
Rice Flour : 1tbsp
Baking Soda : 1/2tsp
Sugar : 1small cup + 1tsp
Green Cardamom Powder : 1/4tsp
Water : 1medium cup
Oil : 1/2 cup to fry

Pour the milk in a heavy bottom vessel. Put on gas and bring to boil stirring constantly. Switch off and add the lemon juice. As the milk curdles, add the ice cubes. Let cool.

Strain the cheese through a white piece of cloth and hang for 40-45 minutes for the excess water to drain. Reserve the whey water for future use.

Take the cheese/chena in a big bowl. This where I did a mistake, I took out the chena when there was still water. This is how I managed.

Add 1tsp sugar, the rice flour, refined flour, semolina, baking soda, green cardamom powder to the chena and start kneading.

Simultaneously, take the water and 1cup sugar in a vessel and boil till it reduces to 1/4 of the original quantity and gets sticky. We do not need  much of sugar syrup as we will dip the pooris in it and take out.

We will knead the mixture for about 12-15 minutes. Shape into small balls and with rolling pin we will make poori like roundels dusting little flour.

Heat oil in a wok. Fry the pooris both sides each at a time at moderate heat. Dip each one in the syrup and take out, arrange in a plate. Have it fresh and warm.

If you have a sweet tooth, you can pour the remaining sugar syrup on the pooris while serving.


  1. Wow, interesting!!! Sometimes kitchen blunders are good for sure that such dishes come out :)


  2. excellent like it... nice colour...Happy Raksha Bandhan 😊