Recipe- Here Is How To Make Paal Poli

Paal poli recipe though simple to make is slightly labor intensive but definitely worth the effort. You need to prepare the dough, rest it and roll out lemon sized dough balls into thin concentric circles. The rolled out pooris are deep-fried before dunking them in sweetened reduced milk. The pooris meld in all the aromatic goodness of cinnamon and nutmeg.

Paal poli is a rich, milk-based, delicious South Indian sweet. It is a special sweet item offered on many a Tamilian wedding menu. I have been fortunate to savor this classic sweet at a friend’s wedding eons ago. In Tamil Nadu and Karnataka, it goes by different names like paal poori, milk poli, halu obbattu, poori payasa, and halu holige. Halu holige is prepared slightly differently from the Tamil Nadu version. In Karnataka, the reduced sweetened milk has poppy seeds or gasagase and fresh coconut instead of milk.

Ingredients

Maida 1 cup (plain flour)
Semolina 1/4 cup (sooji)
Salt pinch
Oil or ghee 1 tbsp
Lukewarm water – as required to make a smooth yet firm dough
Oil – for deep frying pooris
Milk – 1 1/2 lt (preferably full fat)
Sugar – 3/4 cup (you can reduce up to 2 tbsps sugar for lesser sweetness)
Cardamom powder 1/2 tsp
Nutmeg a tiny pinch (optional)
Saffron few strands soaked in 2 tbsps milk for few mins (optional)
Cashew nuts 3, coarsely crushed (optional)
Pista 8-10, coarsely crushed

Method

* In a bowl, add maida, semolina, salt, and ghee and mix well. Slowly add the lukewarm water and make a smooth yet slightly firm dough. Rest the dough for 20 mins.

* Heat a stainless steel vessel and add the milk. Bring the milk to a boil and simmer till it reduces to three fourths of its original quantity. Add sugar and cardamom powder and mix. Simmer for 5 mins and turn off flame. Pour this reduced milk into a wide-mouthed plate.

* Divide the rested dough into small lemon sized balls. Dust the working surface with flour and roll out thin pooris.

* Deep fry the oil for frying the pooris. Once the oil is hot, reduce to medium-high and place a poori into the oil. Once it puffs up, flip it gently and allow to cook the other side for a few seconds. Remove with a slotted spoon and place in the reduced milk.

* Deep fry the remaining pooris and place in the reduced milk. Allow the pooris to soak the flavors for 15 to 20 mins. Garnish with the crushed cashew nuts and pistachios.

* Refrigerate and serve chilled.