• 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, grease your hands with a 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 minutes and switch off
• After 2 hours, roll the dough into slightly thick poori and cut into the desired size

Deep-fried version:

• Heat oil in a wide pan, and when the 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. Add the remaining milk, and let paal poli sit for at least 2 hours. Serve it at room temperature or chilled with garnished nuts

Baked Version:

• Add an 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 with generous oil
• Place it on the baking tray and if the top surface is dry, brush with a little oil or use cooking spray. Bake it for 7-10 minutes