Kheer and Puri in Gujrati

Creamy rich tapioca pudding with a fried flat bread
Ing:
Puri
2 cups flour
3 to 4 tbsp oil
salt to taste
enough water to bind dough
Kheer
1 cup rice soaked over night
2 cups milk
4 to 6 tbsp sweet condensed milk
2 cups whipping cream
2 to 3 drops of rose essence
1/3 tsp saffron
1/2 tsp crushed cardamom
sliced almonds
slivered almonds
Method:
Crush the rice with your fingers and drain all the water, in a sauce pan add the rice and the milk, and let it boil making sure not to burn the milk, add the saffron in it and once the rice is cooked than add the rest of the ing. Adjust the condensed milk to your taste. Once fully cooked garnish with more almonds or nuts of your choice.
For the puri
In the bowl that has the flour add the oil and salt mix well until it resembles a crumbly mixture, than start adding the water slowly to make a pliable dough. Let it rest for 20 min than roll out one big flat roti and than use a cookie cutter to cut them or just make the balls and roll them out to about 5 inch in diameter and fry them in oil that is 350 degrees.