Roti can also take the place of rice in a quick kheer. The pieces soften in the milk while retaining just enough texture to keep the dessert from becoming completely smooth.
How to make it: Tear 2 rotis into very small pieces. Bring 2 cups of milk to a gentle simmer and add the roti. Cook on low heat for 8–10 minutes, stirring occasionally, until the pieces become soft and the milk thickens. Add 2–3 tablespoons of sugar, ¼ teaspoon of cardamom powder and a few chopped nuts. For extra richness, add a teaspoon of ghee towards the end. Serve warm or chilled.