• 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