Kheer Puli

    Kheer is a kind of concentrated flaky milk that is often used as a filling to make a wide variety of pitha. Kheer puli has a lot of kheer and it is soft, creamy and definitely comforting. Enjoy with cinnamon or masala tea.


    Dhaka, Bangladesh
    2 people made this


    • 2 cups of flour
    • 2 cups of soybean oil
    • 1 tablespoon of ghee
    • Pinch of salt
    • 2 cups of thickened milk kheer


    1. Place the flour in a mixing bowl. Add sugar and 2 tablespoons of soybean and the ghee, a little at a time, while working on the flour. Also mix in a pinch of salt while kneading the dough. Set aside for 30 minutes.
    2. Meanwhile heat and stir the kheer until it becomes flaky.
    3. Take a small ball out of the dough and roll it out as a medium sized tortilla. Put the kheer in one semi circle of the tortilla. Now cover the kheer covered semi-circle with the unfilled side of the tortilla. Join the pitha by slightly dabbing on the edges.
    4. Heat a deep frying pan with the soybean oil. Deep fry until the pitha is light, crispy and golden brown.
    5. Repeat to make more pithas, of varying sizes.

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