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.
See more Payasam recipes
Paal kozhukattai Pongal recipes | Bhogi recipes | kannum Pongal recipes
Other Poli recipes in TMF
Paal Poli - Baked Poori
Baked poori soaked in rich milk sauce makes a great dessert
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Calories: 1288kcal
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
- 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
- Condensed milk can be added for extra flavor but avoid adding more
- Cashews, walnut, or any other nuts of your choice can be used
- Avoid making thick poori as it won’t absorb milk. The thickness should be like usual poori. Refer video for the thickness
- 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 garnishHow 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
Looks super delicious Vidya 🙂 We used to call it as Paal Poori 🙂 Both of us have Poli recipes today.. Happy Bhogi 🙂
I love Paal Poli and it is ages since I had some. Happy Sankranti. 🙂
Hi vidhya, thia us very nice recipe photo.. This is very new to me .. Pàal poli!! Is it same like rasmalai????
Malai s simlar to that but poli is little different Priya
wow superb recipe i love to try soon...healthy and yumm
Hi dear...it looks so delicious, in Bengali,puri is called by luchi...we also make this dish..
We call it Luchir Payesh. ..though we fry the poori instead of baking...thanks for making me remember this tasty dish.
Thanks for sharing info about Bengali dish:-) I live bemgali sweets
looks super delicious vidya!
Looks wonderful!
My mom used to make sweet puri where she soaked the puri in sugar syrup. But soaking in milk is something new to me. I can see that it surely would have tasted divine. I guess I need to try this now 🙂
Looks scrumptious Vidya!
Divine is surely the word here!!
Delicious!!
Drooling .. Looks super delicious dear 🙂
Vidya, i have never had Paal poli but your pics are making me drool. What a great idea to bake them! Our husbands are the the best taste testers aren't they? I get honest feed back from my husband too,
Hope your son is adjusting to school. It is so hard on us mothers when they are not happy.
very nice 🙂
Very nice vidya.. Happy Pongal
It looks creamy and delicious. Hugs.
Hi Vidya, is this kind of like dumplings? looks delicious!
No Cheri not dumpling.. It s pori.. Usually deep fried in oil I have baked it
So rich,creamy and delicious Vid....
This is definitely going to my "recipes to try" list. Yum!
Thamku All:-)
This one looks a bit like Appi payasam, but I am sure it's different. Liked your healthy version. Tasty