Paal poli or paal poori is a simple milk based sweet with poori made with rava/sooji/ semolina, deep fried and dunked in sweetened milk.
As a kid we used to eat chapati soaked in milk or even the regular wheat flour puri.
When ever chapathi or puri is left over, mom soaks in milk and we have it as snack.
Even my MIL does the same. It’s their family favorite.
I like the flavour of when it is in milk. Paal poli is a fancy name given to this simple idea also a few more ingredients to make it special.
We add cardamom, some nuts to the milk and the poli is either made with maida or with rava.
I made this paal poli with rava (Yes, just rava nothing else. No secrets here, you have to trust me with this!). I saw this in my old cook book I am having, as paal poori.
Have never made this fully with rava, this is the first time I am making. The cookbook suggested adding orange food colour.
But I used saffron as these days afraid of using food colour. Since Vj is not a big fan of nuts and cardamom in anything, I used nuts just for click sake.
This recipe can be altered by making the milk more flavorful with cloves and even a mustard sized edible camphor.
Paal poli recipe
- 1 cup Semolina Rava/ sooji - chiroti or Bombay rava
- 1 teaspoon Ghee
- ¼ teaspoon Salt
- 2 cups Milk
- 1 Cardamom powdered
- 1 pinch Saffron
- ¼ cup Sugar plus 2 tablespoon and more if needed
- 1 tablespoon Almonds or pistachios chopped
- Oil – to deep fry
- In a bowl, mix rava, ghee and salt firstly.
- Add lukewarm water as needed and make a dough.
- Knead well and keep aside for an hour minimum.
- Mean while prepare milk by boiling it, add sugar and mix well.
- Soak saffron in warm milk and add it to the milk.
- Mix well and boil in low flame for 2 minutes. Add cardamom at this stage.
- After an hour, knead the dough again for 5 minutes to make it smooth.
- Divide into equal sized balls.
- Dust with maida and roll into pooris.
- Heat oil and deep fry the pooris, both sides.
- Press the excess oil in kitchen towels.
- Arrange the pooris in a shallow plate.
- Pour the boiled milk, it should be hot and soak the pooris.
- You can deep fry the pooris in ghee if you want to make it more rich.
- Make sure to absorb the excess oil in kitchen towels.
- You can make the milk more flavourful with cloves and even edible camphor.
Step by step
- In a bowl, mix rava, ghee and salt firstly. Add lukewarm water as needed and make a dough. Knead well and keep aside for an hour minimum.
2. Mean while prepare milk by boiling it, add sugar and mix well. Soak saffron in warm milk
3. After that add it to the milk. Mix well and boil furthermore in low flame for 2 minutes. Add cardamom at this stage.
4. After an hour, knead the dough again for 5 minutes to make it smooth. Divide into equal sized balls.
6. Dust with maida and roll into boli.
7. Heat oil and deep fry the pooris, both sides.
8. Press the excess oil in kitchen towels. Arrange the boli in a shallow plate. Finally add the boiled milk, it should be hot and soak the pooris.
Let the pooris are fully immersed in milk and gets dunked well for at least 30 mins before serving. Garnish with chopped nuts if desired.