Vrat Ki Kheer Puri

35-40 minutes
Prep: 15 minutes | Cook: 20-25 minutes | Servings: 2



½ cup Barnyard Millet (समा चावल)

1 tsp Ghee (घी)

1 medium Sweet Potato – finely chopped (शकरकंदी)

500-600 ml Milk (दूध)

¼ cup Sugar (चीनी)

½ tsp Cardamom Powder (इलायची पाउडर)


For Fried Nuts

1 tbsp Ghee (घी)

10-12 Almonds (बदाम)

1 tbsp Chironji (चिरौंजी)


For Puri

1 medium Potato – fine mashed (आलू)

1 cup Water Chestnut Flour (सिंघाड़े का आटा)

Sendha Namak to taste (सेंधा नमक स्वादानुसार)

1-2 tbsp Water (पानी)

Oil for frying (तलने के लिए तेल)



  • Heat a pot or kadai on medium heat and add barnyard millet and saute for a minute.
  • Then add some ghee and saute until fragrant now add chopped sweet potato and continue sauteing for 2-3 minutes on medium heat.
  • Add the milk and let it cook completely or until thickened.
  • Once thickened properly add some more milk then bring it to a boil and add sugar, let it cook for another 2-3 minutes.
  • Now finish it with cardamom powder, fried nuts, mix and switch off the flames.


For Fried Nuts

  • In a small pan heat ghee and add almonds, let them fry for half a minute then add the chironji, continue frying for another half minute.
  • Remove and keep aside for further use.


For Puri

  • In a bowl add finely mashed potato, water chestnut flour, sendha namak and knead it properly.
  • Now sprinkle some water and knead it into a soft dough. Keep aside for 5 minutes.
  • Meanwhile heat oil on medium heat for frying.
  • Then take a small portion from the dough and then using the palm of your hand flatten it out by applying some ghee.
  • Repeat this process for all of the dough and deep fry them in medium hot oil until golden brown and crispy.
  • Serve hot with kheer.