SWEET POORI

Finally, I decided to blog about it. I really do not know any such dish exists or not because this is the result of a severe cooking blunder. I admit, it does happen in my kitchen at times. Errors happen because I am forgetful and a dreamer. Hence, I do blunders with measurements. On a contrast, I have seen if I am too cautious in the kitchen to do good, then too I do blunders. I try to remain relaxed while cooking. I do blunders and manage them too because I hate the wastage of food. 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. With some additional ingredients I landed into this dessert, which I assure sweet lovers will like. Let us do it.

INGREDIENTS :

Milk : 1litre

Lemon Juice : 2tbsp

Ice Cubes : 1small cup

Semolina[suji] : 1tbsp

Refined Flour : 2tbsp

Rice Flour : 1tbsp

Baking Soda : 1/2tsp

Sugar : 1 small tea cup + 1tsp

Green Cardamom Powder : 1/4tsp

Water : 1medium cup

Oil : 1/2 cup to fry

METHOD :

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

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

Take the paneer cheese / chena in a big bowl. This is where I did a mistake, I took out the chena / paneer 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 of 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 a little of flour.

Heat the 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.