Put lukewarm water in a mixing bowl and add sugar and yeast followed by dough. Mix it well.
Let the dough rise. For this, it should sit with a closed lid for about an hour at room temperature. Once it is done, mix well.
The dough should be thick enough just like a pancake batter. Make sure that it's not like any ordinary roti flour. This step is really very important. It should be of a pouring consistency.
In a non stick pot, put in the milk. Take milk powder and mix it well with as little water as possible. Once the milk starts boiling and has been reduced to 3/4th of it's original quantity, put in all the other ingredients except the nuts.
Keep stirring the kheer on a high heat until it becomes thick. The kheer should be quite thick as we'll be using this as a filling. Garnish well with the nuts.
In a heated pan on a low, drizzle a teaspoon of oil. With the help of a spoon, put in a small portion of the fermented batter to make a nice small pancake.
Wait for 2-3 minutes or until the pancake looks like it's starting to get cooked. An important point to remember is that these should be cooked on a low heat. At this point, put some kheer on the pancake.
Cover with a lid and wait for a few seconds. Next is to top the kheer with another layer of pancake batter. Let this cook for about another 2 mins before cautiously flipping the now sandwiched pancake.
Wait until the other side is cooked well. Carefully bring it out on a plate and enjoy !
