Nag Panchami: Tips to make perfect kheer and crispy puris

Aaj Tak reports that on Nag Panchami, devotees traditionally offer thick rice kheer and hot puris to the serpent deity. Many people face problems like puris not puffing up or absorbing too much oil, and kheer turning watery or burning. The outlet provides simple kitchen hacks to make perfect, creamy kheer and balloon-like crispy puris at home.

For puris, knead a stiff dough with wheat flour, two teaspoons of sooji, and one teaspoon of ghee. Rest the dough for 10-15 minutes under a damp cloth. Roll puris slightly thick and fry them in very hot oil. Press gently with a slotted spoon, the puri will puff up instantly. For kheer, use full-cream milk and basmati rice. Boil the milk, add soaked and lightly mashed rice, and cook on low flame for 20-25 minutes. Once thick, add sugar, cardamom powder, saffron, and dry fruits, and cook for two more minutes.

The step-by-step recipes aim to help devotees prepare flawless bhog for the festival.