Oct 11, 2008
Paal Poli
1 cup Plain Flour/Maida
½ cup Semolina/Ravai/Sooji
1/3 cup Lukewarm Water
1½ litres Full cream milk/Half And Half
400 grams Condensed Milk (optional)
½ cup Sugar
A few strands Saffron/Kunguma Poo/Kesar
½ teaspoon Cardamom Powder/Elakkai/Elaichi
For deep frying Oil
1. Knead and prepare a soft dough by adding flour, semolina, water and 2 teaspoons oil. Cover and keep aside for 15 minutes.
2. Divide into lemon-sized balls and dusting flour on both sides roll out into thin pancakes.
3. Quarter the pancake with a knife and deep fry over a medium fire.
4. Turn them gently with a slotted spoon and remove from oil when light golden in colour. Place them in a dish spread with absorbent paper.
5. Mash the saffron in 2 tablespoons of hot milk until soft and the milk turns a dark orange.
6. Boil the milk and stir for 3 more minutes until a little thickened. Add and dissolve the sugar. If adding the condensed milk, reduce the sugar to ¼ cup. Add in the cardamom powder and saffron milk and stir for 15 seconds.
7. Dip the fried pooris/puffed pancakes into the milk and stir for 3 minutes.
Switch off the flame.
8. Allow to soak in the milk for 15 to 20 minutes before serving. Take care that the pooris remain whole.
Tasty Tip: If using condensed milk reduce the sugar to ¼ cup.
Read Viji Varadarajan’s interview here – Tamil Brahmin Recipes.
Viji Varadarajan’s Books
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Site Of Interest
http://www.vijisamayal.org/
Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes:
Paruppu Usili Sevai Recipe
Godhumai Rava Uppuma
Raw Mango Rice
Paal Poli Recipe
[...] Check Out The Following Recipes From Viji Varadarajan – Thank you Viji for sharing these recipes: Paruppu Usili Sevai Recipe Godhumai Rava Uppuma Raw Mango Rice Paal Poli Recipe [...]