Go Back

Paal Poli - Baked Poori

Baked poori soaked in rich milk sauce makes a great dessert
5 from 3 votes
Print Pin
Course: Sweet
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 1288kcal
Author: Vidya Srinivasan


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


  • 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


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  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!


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