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February 21, 2009

Poori Milk Toffee

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Last Updated: 21-2-2009
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1. Milk
- 2 cup
  Condensed milk - 1/2 tin
2. Wheat flour 
- 1 cup
  Refined flour (maida)
- 1 cup
  Rice flour
- 2 tsp
  Salt - 2 pinch
3. Water
- to mix the flour
  Vanilla essence
- 1/4 tsp
  Salt - 2 pinch
4. Sieved and Powdered sugar - 1cup
5. Cardamom powder - to taste
6. Hot Ghee - 2 dsp
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   Milk,   Vanilla,   Cardamom,  

Method :

Boil milk and condensed milk in a thick bottom vessel. Stir continuously till the water in it  evaporates and becomes thick. 

Sieve the 2nd ingredients together. Add vanilla essence and salt in the water and mix it with the flour and make a smooth dough. Make small balls from the dough and roll it into thin pooris (rounds) and fry them crisply in oil. When the oil in the poori get completely drained, coarsely grind it. 

Sieve the powdered sugar and cardamom powder. Mix it with the ground poori powder. Heat the ghee and pour in it. Mix this with the prepared condensed milk. 

Pour this into a greased vessel and keep sometime for setting. When it is done, cut the toffee into desired shapes.

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