| • | Soak the badam in warm water for 30 minutes.
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| • | Peel and grind to make a fine paste.
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| • | Bring the half cream milk to boil, add badam paste, sugar and saffron to it and simmer, keep aside.
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| • | Take a bowl and combine maida, semolina, 1/2cup ghee and salt in it.
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| • | Make soft dough, set aside for about 30 minutes.
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| • | Make 10 small balls from it and roll to chapatti’s size.
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| • | Combine ghee 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 like a Swiss roll.
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| • | Slice the roll into 2 inch size pieces and press lightly on swiss roll and flatten to make a small poori.
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| • | Take a pan and heat oil in it.
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| • | Deep fry the pooris, sprinkle sugar on it.
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| • | Phenori is ready to serve with Badam milk. |
