Make a smooth dough with the mentioned ingredients. Keep it covered for 15 minutes.
Combine all the ingredients listed under the filling part and keep aside.
Make small puris and fill it up with 2 tbsp of the coconut mix in the centre. Fold it and press it nicely to seal the edges.
Deep fry in hot oil on a medium flame.
For the kheer. Soak about half a cup of rice in water and once nicely soaked. Dry it nicely and powder it.
Boil milk and reduce it to 3/4 of its consistency.
Add the condensed milk, rice powder along with nuts and cardamom powder next.
Simmer it on low flame until done for about 10 to 15 minutes.
You can very well choose your preferable consistency for the kheer, either thin or thick.
Serve these either with warm kheer or chilled one. It is entirely one's own choice.
