Paal poli is one of our family’s traditional sweet dish made on Bhogi / Lohri, the day before pongal. As the name says it is small poori’s deep fried and then dunked into sweetened milk which is condensed until thick and hot pooris are soaked and the paal poli is served topped with nuts. The color of the milk gets from the saffron, adding cardamom enhances the flavor of the milk. Each family has there own way of making polis. It can also be made using rava, we make it using maida / all purpose flour.
Paal poli can also be given a twist by adding ground 2 tablespoons of almond powder to the milk. This will make the milk more creamier. Its is preferred to use heavy milk which will help in condensing quickly.
Preperation time: 10 mins
Cooking time: 30 mins
Yields: 15 small sized pooris
Maida/All purpose flour – 1 cup
Salt – ¼ tsp for the flour
Heavy milk – 1 ltr
Sugar – 1/4 cup (can add more if required)
Cardamom Powder / essence- 1/2 tsp
Saffron – 5 to 7 strands
Ghee – 1 tsp
Any vegetable Oil – to fry the polis
Mixed nuts – 1/4 cup (almonds/ pitachois, cashews)
In a bowl add maida, salt some water and knead the dough at the end add ghee and rest the dough for ½ hour.
Now boil the milk with sugar and when the milk reduces to half add saffron strands, cardamom essence and set aside.
Heat oil in a heavy bottomed pan. Roll the dough into small papad shape and deep fry them in hot oil.
Do not allow the polis to change the colour. Drian the polis in a kitchen tissue and add to the milk mixture.
Garnish with blanched almonds, pista and serve the paal poli hot or cold.