Thursday, August 6, 2009

Paal Poli

You may all have been indulged in festive feast created by fellow bloggers yesterday which marked the Aavani avittam and the Raksha Bandhan. I feasted my eyes on Jayashree's and Shoba's aavani avittam spread. It will be impertinent if I posted one today. So let me just give you one recipe relevent to the ocassion. I cooked a simple meal with vegetable, sambhar and the usual befitting a festival meal. Vadai and sweet were extra but essential.

Paal poli recipe goes thus, for 12 polis.
1/4 cup chiroti rawa or very fine semolina
2 tablespoons ground almonds
a pinch of salt
600 ml milk
150 grams sugar
1 teaspoon cardamom powder
few strands of saffron
Ghee for deep frying

How to prepare:
Mix semolina, almond powder and salt with water and make a stiff dough. You may also soak few almonds, grind them and add to the semolina to make the dough adjusting the quantity of water accordingly. Cover with a damp cloth and keep aside for 1/2 an hour.
Knead the dough well repeatedly and make it pliable.
Put milk to boil in a pan and allow to continue boiling until it reduces to 2/3 the original volume.
Add the sugar, cardamom powder and saffron. Keep on very low heat allowing it to thicken further.
Make marble size balls and dusting with as little flour as possible roll out thin discs. Fold in half, press along the edges alone.
While you are rolling out these discs, heat ghee in a heavy pan.
By the time all the discs are rolled and folded, the ghee would have reached optimum heat.
Deep fry the rolled out puris in the ghee until well done.
Remove with a slotted spoon and dip directly in the warm milk.
By the time the second set is fried, the first dropped puris would have soaked enough in the milk.
Gently remove them from the milk and arrange on a flat plate.

Soak the next batch and so on. If the earlier batches were not soaked enough, you may leave them a wee bit longer before removing.
Finally when all the puris have been removed and placed separated on a plate, pour the remaining milk over them.
Serve warm or chilled as desired.


  1. Lata,thats true..all are into festival food and am running around to witness the feast..your paal poli ..My gosh..slurp..!! Splendid lata..enjoy avini avittam..

  2. Mouthwatering paal polis. Just recently I saw this in a tv show. She made it using maida. Never tasted this one. You are tempting me to try it out.

    Thanks for the mention.

  3. Nice. Pal poli is new to me..we usually only make the regular one with channa dal (paruppu boli) Maybe amma knows about this dish.

    I liked the almond meal addition to it. I would love to try it soon.

  4. This dish is new to it looks mouthwatering..the addition of almonds makes it healthy too..

  5. lata, You should invite me .. P{lease I dont want to give a shock standing in front of your door sometime for those mouth watering Polis..OMG!! I'm really craving.

  6. Really mouthwatering poli... feel like having some :)

  7. Nice poli. I have had it once in Karnataka in a marriaage.

  8. Omg I am drooling here lata.. wish to have it..

  9. I have bookmarked it lata ..just tasted not tried it .. once my mom has made but i think she too have forgotten this recipe now if i ask here. WIll try it out soon

  10. lovely dish latha .
    Please stop by at my blog if u get a chance

  11. Tempting post!!!
    Looks really delicious!

  12. Feel like picking few from the click!!!delicious poli!

  13. I have heard about this but never had it. Sounds fantastic !

  14. looks very lovely i too planned to do this for aavani avittam but no time!!, yours looks so yummy you could send it across to me !! i am on craving for sweets for now!!

  15. Hi Lataji,

    I remember eating this once in my Perima`s home when i was a little girl...I remember that it had maida but she had added some rava for crunch...I was just ten but I asked her i guess...i remember ealichi, sugar and some toasted broken nuts as a garnish...It was also served soaking in the "paal"...Making it with rava and almond that must make it super rich la??



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Thanks once again,
Lata Raja.