Paal Poli, a beloved Maharashtrian delicacy, is the ultimate comfort food for any sweet tooth. These delicate flatbreads made with semolina and all-purpose flour are first fried to golden perfection, then drenched in a heavenly milk pudding flavored with saffron, cardamom, and almond. It’s like a hug in a bowl.
About the Recipe
If you’ve never tried Paal Poli before, you’re in for a real treat. This decadent Maharashtrian dessert requires a bit of effort, but the end result is so worth it. The contrast between the crispy fried breads and the creamy, aromatic milk is just divine. It’s a must-try for anyone who loves Indian sweets.
Why You’ll Love This Recipe
There’s so much to love about this recipe. The flavors are rich and comforting, with the warmth of cardamom and saffron perfuming the milk. The texture is heavenly – crispy flatbreads turn delightfully soft as they soak up the sweet, velvety milk pudding. And it’s surprisingly easy to make at home once you get the hang of it. Paal Poli is the perfect indulgence for festive occasions or whenever that sweet craving strikes.
Paal Poli
Cooking Tips
– Use a heavy-bottomed pan to prevent the milk from scorching.
– Be patient when reducing the milk – rushing it can cause curdling.
– Knead the dough well for soft, pliable flatbreads.
– Test one poli first and adjust frying time/heat as needed.
– Soak the fried polis just briefly to keep them crisp.
Serving and Storing Suggestions
Paal Poli is best enjoyed fresh and warm, straight from the stove. One generous serving is usually 2-3 polis drenched in the sweetened milk pudding. Total prep time is around 90 minutes. Leftovers can be refrigerated for 2-3 days, but the flatbreads may lose their crispness. merely re-warm before serving.
Similar Recipes
- Shingdana Poli (Maharashtrian stuffed flatbread)
- Badushah (fried sweet bread balls in sugar syrup)
- Jalebi (funnel cake in sugar syrup)
- Gulab Jamun (milk solids in sugar syrup)
Nutrient Benefits
While surely an indulgent treat, Paal Poli does offer some nutritional benefits. The milk provides calcium, protein and B vitamins. The cardamom is a good source of antioxidants. And the saffron, used sparingly, may help support heart and respiratory health. Moderation is key with rich desserts like this one.
Paal Poli
Ingredients
- 2 1/4 litres Milk
- 1/2 tsp Saffron Strands (soaked in 1 cup warm milk)
- 1 1/2 cups Sugar
- 8 Green Cardamoms (powdered)
- 2 tbsp Almonds (blanched, peeled and ground to a paste)
- 1 cup Maida
- 1 tbsp Rava, Semolina
- Salt (a pinch)
- 2 to 3 tsp Ghee
- 2 tbsp Cashewnuts (coarsely broken and fried in 2 tblsp ghee)
- Oil for deep frying
Instructions
- Place milk in a heavy pan and simmer over moderate heat till it is reduced to 1 1/2 litres.
- Add saffron strands with the soaking milk, sugar, cardamom powder and almond paste.
- Simmer till sugar dissolves.
- Keep milk hot over low heat.
- Combine maida, semolina and salt.
- Add ghee.
- Gradually add 1/3 cup of water and knead to a smooth dough.
- Keep aside for 10 minutes.
- Divide the dough into marble-sized balls and roll into small three inch round discs.
- Make a tiny slit in the centre to prevent the poli's from puffing up.
- Fry one poli at a time in hot oil.
- Drop each poli into hot milk and leave for 60 seconds.
- Remove and keep in a serving plate.
- Pour the remaining milk over poli.
- Garnish with cashewnuts.
- Serve hot.
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Frequently Asked Questions
Can I use regular milk instead of reducing it down?
For traditional Paal Poli, it’s best to reduce the milk to a thick, condensed consistency first. This intensifies the rich, creamy flavor and gives the pudding a luxurious texture. If using regular milk, the taste and mouthfeel won’t be quite the same.
Why do we make a slit in the polis before frying?
That little slit in the center helps prevent the polis from puffing up too much as they fry. It allows steam to escape so you get delicate, lacy flatbreads instead of puffy rounds.
My polis keep breaking apart when frying – what am I doing wrong?
A few possible culprits – the dough may be too dry, not kneaded enough, or the oil wasn’t hot enough when you added the polis. Make sure your dough is smooth and pliable, and the oil is at frying temperature before carefully sliding the rolled polis in one at a time.
How can I make Paal Poli vegan?
For a vegan version, you can use a dairy-free milk like almond or coconut milk. Reduce it down the same way before adding the saffron and other flavorings. And substitute the ghee in the dough with a vegan butter or oil.
Is it okay to reheat the leftover milk mixture?
Yes, you can gently reheat any leftover sweetened milk mixture on the stovetop. Just be careful not to let it boil rapidly, which can cause curdling. Give it a whisk as it reheats to recombine everything smoothly.
