| • | Soak the badam in hot water for 30 minutes.
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| • | Peel and grind to make a fine paste.
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| • | Bring the one-half cream milk to boil, add badam paste, sugar and saffron to it and simmer, keep aside.
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| • | Take a normal bowl and mix maida, semolina, 1/2cup butter and table salt in it.
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| • | Make very soft dough, set up aside for about 30 minutes.
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| • | Make 10 little balls from it and roll to chapatti’s size.
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| • | Combine butter and the rice flour to make a fine paste.
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| • | Spread this paste on each of the chapattis and manage one above the other and roll it alike a Swiss roll.
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| • | Slice the roll into 2 inch size pieces and push lightly on swiss roll and flatten to make a little poori.
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| • | Take a cooking pan and heat up oil in it.
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| • | Deep fry the pooris, sprinkling sugar on it.
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| • | Phenori is ready to serve up with Badam milk.
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