Paal Poli | Paal Poori

Paal poli | Milk poli | Paal Poori | Sweetened milk poli | how to make milk puri | Indian traditional sweet recipe |  paal poori recipe | bhogi recipes | bhogi easy poli variety | halu holige | poori payasam | payasam recipe |  authentic sweet recipe | traditional south Indian sweet | dessert with step by step pictures and video recipe. Check out the Paal poli recipe. If you like the video pls SUBSCRIBE to my channel.

Paal poli | Milk poli | Paal Poori | Sweetened milk poli | how to make milk puri | Indian traditional sweet recipe |  paal poori recipe | bhogi recipes | bhogi easy poli variety | halu holige | poori payasam | payasam recipe |  authentic sweet recipe | traditional south Indian sweet | dessert is prepared with deep-fried poori, soaked in rich flavorful milk. Traditionally evaporated milk is made by boiling milk for hours, but I have used store bought evaporated milk which makes it super easy and no compromise in taste.   

I originally posted this recipe with baked Poori but a few years back updated the traditional deep-fried version too.

Bhogi in India during childhood days is very special. Fire the unused stuff and play bhogi melam.  For me, Festive days are all about yummy food and watching tv for hours together.

Usually, one variety of boli such as Paruppu Boli, thengai poli, milk poli, payasam, and paruppu vadai are prepared during bhogi.  I love Paruppu Poli and my sister likes paal poli so Amma alternates both. Paal Poli is an authentic and traditional south Indian sweet recipe popular in Tamil Nadu, Andhra Pradesh. After posting this recipe I believe it is also popular in Bengal, Luchir Payesh. is a famous Bengal sweet. Reducing the milk for hours together gives a great taste but for a lazy cook like me who always looks for a quick instant version in all my cooking, Evaporated milk is a great saver. Within 10 minutes delicious Paal (milk sauce) is ready. 

Can I use regular milk for Paal poli?

Yes, you can boil milk and cook till the milk is reduced to 1/2 the quantity. To speed the cooking I used evaporated milk. Boil 6 cups of milk and col till the milk reduces to half the quantity.

Can I use condensed milk instead of evaporated milk?

Yes, you can use condensed milk but add very little as it will make the milk thick. Use around 2 tablespoon of condensed milk for 3 cups of reduced milk. 

Should I add sugar to the Poli?

No, milk in the paal (milk) is enough for the Paal poli dish. After the paal poli gets well soaked in the milk, poli gets flavorful and tastes delicious.

How big should I make poori for paal poli?

The size of the poori depends on individual preference.   I prefer making smaller poori as it is a good portion size for my kids. You can also make big paal pori.

Can I use jaggery for Paal poli?

You can add any sweetener of your choice. In our home, we generally prefer adding sugar for paal poli.

Can I consume Paal poli right after it is prepared?

No, we need to soak poli for at least 2 hours for the best taste. Sometimes my son enjoys eating some poori with the prepared milk as a side but immersing the poli in milk yields the best taste.

Paruppu poli

Thengai poli

Paal kozhukattai

Payasam recipes

Pongal recipes | Bhogi recipes | kannum Pongal recipes

Paal Poli - Baked Poori

Baked poori soaked in rich milk sauce makes a great dessert

5 from 3 votes

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Course: Sweet

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 1288kcal

Author: Vidya Srinivasan

Ingredients

For Poori

• Maida - 1 cup
• Rava/ Sooji - 1 tablespoon
• Salt - pinch
• Oil - 1 tablespoon + to fry
• Lukewarm Water - around 1/3 cup

For Paal

• Evaporated Milk - 2 cans
• Sugar - 3/4 cup Adjust according to your taste
• Saffron - few
• Cardamom powder - 1/4 teaspoon
• Almond flakes + pista - to garnish

Instructions

• In a wide bowl combine Maida, rava, salt, and mix well. Add 1 tablespoon of oil and make crumbs out of the flour. Slowly add water little by little till you get a pliable poori dough
• Furthermore, Great your hands with little oil and knead the dough well for a minute. Cover with a damp cloth and let it sit for at least 1 hour
• In a wide pan on medium heat, add evaporated milk and cook for 5 minutes
• Furthermore add saffron, cardamom powder, and sugar and boil for 5-6 minute and switch off
• After 2 hours roll the dough into slight thick poori and cut into desired size

Deep-fried version:

• Heat oil in a wide pan and when oil is hot add the poori and cook till the poori is cooked on both sides
• Warm the milk a little for better soaking
• Tap the poori gently with a paper towel to remove oil
• In a wide vessel add poori and drizzle the milk over the poori and add remaining milk and let paal poli sit for at least 2 hours. Serve it at room temperature or chilled with garnishes nuts

Baked Version:

• Add extra 1 tablespoon of oil and 1/4 teaspoon of baking powder while preparing the dough and follow the rest of the process
• Preheat the oven to 400 degrees Fahrenheit and place aluminum foil/ parchment paper on the baking tray and grease it will generous oil
• Place it on the baking tray and if the top surface is dry, brush with little oil or uses cooking spray. Bake it for 7-10 minutes

Video

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Notes

1. Milk can be used instead of evaporated milk. Boil 6 cups of  whole milk and cook till it's reduced to 1/2 the quantity
2. Condensed milk can be added for extra flavor but avoid adding more
3. Cashews, walnut, or any other nuts of your choice can be used
4. Avoid making thick poori as it won’t absorb milk. The thickness should be like usual poori. Refer video for the thickness
5. Over baking may result in cracked baked poori so watch out the oven after 7minutes

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Nutrition

Calories: 1288kcal | Carbohydrates: 181g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Cholesterol: 114mg | Sodium: 721mg | Fiber: 4g | Sugar: 85g

Ingredients:

For Poori

Maida - 1 cup

Rava/ Sooji - 1 tablespoon

Salt - pinch

Oil - 1 tablespoon + to fry

Lukewarm Water - around  1/3 cup

For Paal

Evaporated Milk - 2 cans

Sugar - 3/4 cup (Adjust according to your taste)

Saffron - few

Cardamom powder - 1/4 teaspoon

Almond flakes + pista - to garnish

How to make Paal poli step by step pictures:

• In a wide bowl combine Maida, rava, salt, and mix well. Add 1 tablespoon of oil and make crumbs out of the flour. Slowly add water little by little till you get a pliable poori dough

• Furthermore, Great your hands with little oil and knead the dough well for a minute. Cover with a damp cloth and let it sit for at least 1 hour
• In a wide pan on medium heat, add evaporated milk and cook for 5 minutes

• Furthermore add saffron, cardamom powder, and sugar and boil for 5-6 minute and switch off

• After 2 hours roll the dough into slight thick poori and cut into the desired size

Deep-fried version:

• Heat oil in a wide pan and when oil is hot add the poori and cook till the poori is cooked on both sides

• Warm the milk a little for better soaking
• Tap the poori gently with a paper towel to remove oil
• In a wide vessel add poori and drizzle the milk over the poori and add remaining milk and let paal poli sit for at least 2 hours. Serve it at room temperature or chilled with garnishes nuts

Baked Version:

• Add extra 1 tablespoon of oil  and 1/4 teaspoon of baking powder while preparing the dough and follow the rest of the process
• Preheat the oven to 400 degrees Fahrenheit and place aluminum foil/ parchment paper on  the baking tray and grease it will generous oil 
• Place it on the baking tray and if the top surface is dry, brush with little oil or uses cooking spray. Bake it for 7-10 minutes