Chappati(Roti) Kheer/ Indian Flatbread Dessert

 When I was a kid, I used to have these weird food combos (well weird for some😛) like chappati and mango slices, juicy chopped tomatoes with some sprinkled sugar along with roti, idli dipped in tea 😋, I know, I know, sounds quite weird but were delicious treat for me as a kid (even now) and it was a lazy off day for my mother from the kitchen. One such combination which even my sister would like was chappati completely soaked in milk, topped with some sugar or jaggery. I guess most moms would have introduced roti/chappati to their kids in this form initially. But I continued having this all through my college and work life specially on busy days. 

Recently, when I wasn't feeling so well, gave the chappati milk combo to my son, and as usual anything sweet, he loves them. He relished it. He also made his own version by adding some raisins, banana's (of course) and enjoyed. So for the love of this combination and some leftover roti's, made me make this kheer; Made it richer by adding some nuts, milkmaid for sweetness and of course ghee. 

So if you have leftover chappati's and a sweet-tooth like me, go ahead and check out the recipe. 

Note: 
I have also made same recipe with 2 tbsp custard powder which I added by mixing custard powder with 1 tbsp water and adding this into the milk along with condensed milk. It gives slight custard flavour along with making it more thicker as a custard consistency. You can choose to add few fruits in it instead of raisins and cashews as garnish. 

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Ingredients: 

• Leftovers or freshly made Roti – 2 chopped 
• Milk – 1 1/2 cups
• Sugar – 1/4 cup (optional)
• Condensed milk – 3 tbsp
• Cardamom – 1tsp , powdered
• Cashew nuts – few
• Raisin – few
• Ghee – 2 -3 tsp

Method: 

1. You can prepare roti/chappati as normal or you can use leftover ones  (I used leftover)
2. Chop the roti finely. 
3. Heat a pan with ghee, roast cashews until pale golden in colour. Add raisins and fry till they are bloated. Keep aside.
4. Add chopped/ minced roti to the same pan and roast in medium flame for 2 mins.
5. In a heavy bottomed pan, heat milk. Once milk starts to boil, add sugar, condensed milk & simmer for 8 mins(See Above notes for making this recipe with custard powder)
6. Add fried roti and mix well. 
7. Finally add cardamom, roasted cashew, raisins. 
8. Switch off the flame and serve warm

Notes: 

• You can mince the roti in a mixer , but make sure not to make it into a powder
• Adjust milk as per the thickness you need for kheer.
• I recommend using full fat milk as for all the kheer recipes
• You can try using jaggery as well. I haven't tried with jaggery yet. make sure it doesn't curdle.
• You can add saffron strands in them for that extra flour and colour

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