Updated on by Raks Anand 35 Comments
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Paal poli or paal poori is a simple milk based sweet with poori made with rava/sooji/ semolina, deep fried and dunked in sweetened milk.
As a kid we used to eat chapati soaked in milk or even the regular wheat flour puri.
When ever chapathi or puri is left over, mom soaks in milk and we have it as snack.
Even my MIL does the same. It’s their family favorite.
I like the flavour of when it is in milk. Paal poli is a fancy name given to this simple idea also a few more ingredients to make it special.
We add cardamom, some nuts to the milk and the poli is either made with maida or with rava.
I made this paal poli with rava (Yes, just rava nothing else. No secrets here, you have to trust me with this!). I saw this in my old cook book I am having, as paal poori.
Related links
- Paal paniyaram
- Basundi
- Rabri
- Thengai poli
Have never made this fully with rava, this is the first time I am making. The cookbook suggested adding orange food colour.
But I used saffron as these days afraid of using food colour. Since Vj is not a big fan of nuts and cardamom in anything, I used nuts just for click sake.
This recipe can be altered by making the milk more flavorful with cloves and even a mustard sized edible camphor.
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5 from 5 votes
Paal poli recipe
Paal poli or paal poori is a simple milk based sweet with poori made with rava/sooji/ semolina, deep fried and dunked in sweetened milk.
Course Dessert, Snack
Cuisine Indian, South Indian
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Resting time 1 hour hour
Author Raks Anand
Servings 12 Poli
Cup measurements
Ingredients
- 1 cup Semolina Rava/ sooji - chiroti or Bombay rava
- 1 teaspoon Ghee
- ¼ teaspoon Salt
- 2 cups Milk
- 1 Cardamom powdered
- 1 pinch Saffron
- ¼ cup Sugar plus 2 tablespoon and more if needed
- 1 tablespoon Almonds or pistachios chopped
- Oil – to deep fry
Instructions
In a bowl, mix rava, ghee and salt firstly.
Add lukewarm water as needed and make a dough.
Knead well and keep aside for an hour minimum.
Mean while prepare milk by boiling it, add sugar and mix well.
Soak saffron in warm milk and add it to the milk.
Mix well and boil in low flame for 2 minutes. Add cardamom at this stage.
After an hour, knead the dough again for 5 minutes to make it smooth.
Divide into equal sized balls.
Dust with maida and roll into pooris.
Heat oil and deep fry the pooris, both sides.
Press the excess oil in kitchen towels.
Arrange the pooris in a shallow plate.
Pour the boiled milk, it should be hot and soak the pooris.
Notes
- You can deep fry the pooris in ghee if you want to make it more rich.
- Make sure to absorb the excess oil in kitchen towels.
- You can make themilk more flavourful with cloves and even edible camphor.
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Step by step
- In a bowl, mix rava, ghee and salt firstly. Add lukewarm water as needed and make a dough. Knead well and keep aside for an hour minimum.
2. Mean while prepare milk by boiling it, add sugar and mix well. Soak saffron in warm milk
3. After that add it to the milk. Mix well and boil furthermore in low flame for 2 minutes. Add cardamom at this stage.
4. After an hour, knead the dough again for 5 minutes to make it smooth. Divide into equal sized balls.
6. Dust with maida and roll into boli.
7. Heat oil and deep fry the pooris, both sides.
8. Press the excess oil in kitchen towels. Arrange the boli in a shallow plate. Finally add the boiled milk, it should be hot and soak the pooris.
Let the pooris are fully immersed in milk and gets dunked well for at least 30 mins before serving. Garnish with chopped nuts if desired.
Other Sweets recipes
- Sesame Gajak recipe | Diwali sweets
- Thengai therattipal, thengai therattupal | Traditional Diwali sweets
- Carrot Mysore pak recipe, Diwali sweets
Reader Interactions
Comments
jeyashri suresh
Lovely post,fantastic clicks. Happy anniversary to you both.
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Mariammal Gurusamy
Tempting:)
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Archana Priyadarshini
We call this appi payasa Karnataka famous dish we make pooris with chiroti rava..
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NIRESH R
Are you sure you prepared the dough only with rava but no maida..?
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Bhagya
I have the same doubt
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Raks Anand
It is just rava! 🙂
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Cookingcrest - Aroma of Indian Spices
Hey raks.even now I love poori with milk 🙂 thanks for recalling the days. But semolina Puri I make for golgappa, this type is really awesome adding milk in that. Sure gonna try.
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Unknown
My favorite type of Poli.. 🙂 Feel like having some now, half crispy, half soaked, warm and fragrant now.
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Ramya Selvaraj
It will be good if I could take that plate with paal poli from the screen and enjoy it . Very tempting .
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Ramya Selvaraj
It will be good if I could take that plate with paal poli from the screen and enjoy it . Very tempting .
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Dhanalaxshmi
Yes please clarify the poli were done just with rava ??
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Raks anand
Yes, sure 🙂
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Raks anand
Yes yes 🙂
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Unknown
This comment has been removed by the author.
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Unknown
Can it be done with the normal rava? (Used for upma?) I have made this with chiroti rava (superfine rava) available in India.
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Unknown
Can it be done with the normal rava? (Used for upma?) I have made this with chiroti rava (superfine rava) available in India.
Reply
Sita Lavanya
Hello Raks,
Will it be fried as it is looking white in the picture?I mean we don't feel any raw smell in the final product right!Reply
Raks anand
Yes I used regular rava only.
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Raks anand
Since its white, doesn't mean its not cooked, look how it has nicely puffed.. Its white because its rava. Definitely its not raw!
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Harsh*ta Kapur
Amazing recipe! Something new for me 🙂
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Sita Lavanya
Thank you
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Dhanalaxshmi
Thanks my dear, but still I wonder how did just plain Rava binds so well into a dough since it's granulated right so I still wonder. It's looks very tempting for sure
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Raks anand
You try and let me know 🙂
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Sudarshan
How the poori puffs up? Could it be due to rava ? Or should we add anything for it to puff up?
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Raks anand
Just as mentioned in the recipe, no secret ingredients!
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Dhija Albert
Should we dry roast the rava like we do for upma or use it as raw rava directly for making dough?
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Raks anand
No need to roast, use as such.
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Unknown
Hi raks..I tried the recipe yesterday but mine did not bulge as Urs ..can u please tell me wat might have went wrong
?Reply
Raks anand
The dough should be smooth and stiff. Did it had any cracks or too soft whole rolling?
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Harini
Hi.. I tried u r recipe for this sweet and it came out very well.. I was told it looked the same as the one in your website. I used maid a for the dough..
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bhuvana
I tried using rava and water it just didn't come as a dough..
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Raks anand
It sure does turn out to dough if you use enough water and give enough dough resting time. If you knead immediately, it wont give you a dough. Make sure to add enough water and give dough resting time before you knead well.
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Poornima
Can I use jaggery instead of sugar?
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Nithya
As always, the proportions were super accurate and the end result was absolutely delicious. Thank you, Raks!
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Raks Anand
Thanks a lot 🙂
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