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    Home » Indian sweets » Paal Poli | Paal Poori

    Paal Poli | Paal Poori

    January 14, 2016 By Vidya Srinivasan 24 Comments

    47 shares
    Jump to Recipe Jump to Video Print Recipe
    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.

     

    See more Payasam recipes

    Indian sweet recipes in TMF

    Kerala based recipes in TMF

    Milk-based recipes in TMF

    Paal kozhukattai Pongal recipes | Bhogi recipes | kannum Pongal recipes

     

    • Jeera Poli | Jeera boli
    • Sojji Appam | Suji Appam | sweet poori
    • Thengai poli | Puran poli
    • Poli recipe | Paruppu Poli | Obbattu

    Other Poli recipes in TMF

     

    Paal Poli - Baked Poori

    Baked poori soaked in rich milk sauce makes a great dessert
    5 from 3 votes
    Print Pin Comment
    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 tbsp
    • 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 tsp
    • 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
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    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 tbsp 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 tsp 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
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    Reader Interactions

    Comments

    1. CHCooks

      January 14, 2016 at 1:47 am

      Looks super delicious Vidya 🙂 We used to call it as Paal Poori 🙂 Both of us have Poli recipes today.. Happy Bhogi 🙂

      Reply
    2. Aruna Panangipally

      January 14, 2016 at 3:03 am

      I love Paal Poli and it is ages since I had some. Happy Sankranti. 🙂

      Reply
    3. Priya

      January 14, 2016 at 3:41 am

      Hi vidhya, thia us very nice recipe photo.. This is very new to me .. Pàal poli!! Is it same like rasmalai????

      Reply
      • Vidya Srinivasan

        January 18, 2016 at 6:08 pm

        Malai s simlar to that but poli is little different Priya

        Reply
    4. marudhuskitchen

      January 14, 2016 at 4:13 am

      wow superb recipe i love to try soon...healthy and yumm

      Reply
    5. Moumita Malla

      January 14, 2016 at 4:49 am

      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.

      Reply
      • Vidya Srinivasan

        January 18, 2016 at 6:11 pm

        Thanks for sharing info about Bengali dish:-) I live bemgali sweets

        Reply
    6. Binjal's VEG Kitchen

      January 14, 2016 at 6:35 am

      looks super delicious vidya!

      Reply
    7. Lynn

      January 14, 2016 at 7:23 am

      Looks wonderful!

      Reply
    8. Revathi

      January 14, 2016 at 12:54 pm

      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 🙂

      Reply
    9. Antonia

      January 14, 2016 at 1:26 pm

      Looks scrumptious Vidya!

      Reply
    10. Freda @ Aromatic essence

      January 14, 2016 at 2:50 pm

      Divine is surely the word here!!

      Reply
    11. Suzanne

      January 14, 2016 at 3:26 pm

      Delicious!!

      Reply
    12. kushi

      January 14, 2016 at 7:14 pm

      Drooling .. Looks super delicious dear 🙂

      Reply
    13. Sandhya

      January 15, 2016 at 8:04 am

      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.

      Reply
    14. Bharani

      January 15, 2016 at 9:56 am

      very nice 🙂

      Reply
    15. srividhya

      January 15, 2016 at 12:34 pm

      Very nice vidya.. Happy Pongal

      Reply
    16. Teagan Geneviene

      January 15, 2016 at 4:33 pm

      It looks creamy and delicious. Hugs.

      Reply
    17. cheri

      January 15, 2016 at 5:40 pm

      Hi Vidya, is this kind of like dumplings? looks delicious!

      Reply
      • Vidya Srinivasan

        January 18, 2016 at 6:10 pm

        No Cheri not dumpling.. It s pori.. Usually deep fried in oil I have baked it

        Reply
    18. swapna

      January 16, 2016 at 1:29 am

      So rich,creamy and delicious Vid....

      Reply
    19. Nish Kitchen

      January 16, 2016 at 3:08 pm

      This is definitely going to my "recipes to try" list. Yum!

      Reply
    20. Vidya Srinivasan

      January 20, 2016 at 5:19 pm

      Thamku All:-)

      Reply
    21. Jayashree

      January 26, 2016 at 6:36 am

      This one looks a bit like Appi payasam, but I am sure it's different. Liked your healthy version. Tasty

      Reply

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