Paal Poli: A Melt-in-Your-Mouth Indian Dessert

35 minutes

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Paal Poli: A Melt-in-Your-Mouth Indian Dessert - Plattershare - Recipes, food stories and food lovers

4.80 from 5 votes
Indian

About Paal Poli: A Melt-in-Your-Mouth Indian Dessert

Indulge in the heavenly delight of Paal Poli, a traditional Indian dessert that's perfect for celebrations and sweet cravings alike. Imagine delicate, golden-fried flatbreads soaking in a bath of rich, creamy milk, infused with the warmth of aromatic spices.
These thin polis, crafted with all-purpose flour and semolina, absorb the sweet milk, creating a melt-in-your-mouth texture that's simply divine. A final sprinkle of cashew powder adds a touch of nutty perfection to this unforgettable treat.
Whether you're celebrating a special occasion or simply seeking a comforting dessert, Paal Poli is sure to impress with its rich flavors and satisfying texture.
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Recipe Time & More

Prep15 minutes
Cook20 minutes
Total35 minutes
Calories1515 kcal
Serves4
Served AsDinnerLunchSnacks
Recipe TasteCrunchySaltySavourySweet

Ingredients
 

For the Poli Dough

For the Sweet Milk

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Instructions
 

  • In a large bowl, combine the all-purpose flour, semolina, and salt. Gradually add water and knead until a soft, pliable dough forms, similar to a roti dough consistency. This step develops the gluten in the flour, resulting in soft polis.
    Paal Poli: A Melt-in-Your-Mouth Indian Dessert - Plattershare - Recipes, food stories and food lovers
  • Divide the dough into small, marble-sized balls. On a lightly floured surface, roll each ball into a thin circle. Folding and rolling the dough creates flaky layers in the polis.
    Paal Poli: A Melt-in-Your-Mouth Indian Dessert - Plattershare - Recipes, food stories and food lovers
  • In a broad, heavy-bottomed pan, heat the oil for frying over medium heat. While the oil heats, in a separate saucepan, bring the milk to a boil over medium heat. Using a heavy-bottomed pan ensures even heat distribution and prevents the milk from scorching.
  • Carefully slide the rolled polis into the hot oil, a few at a time. Fry until they turn golden brown and crispy, flipping them halfway through. Frying the polis until golden brown ensures they are cooked through and adds a delightful crispness.
  • Once the milk has reduced slightly, add the sugar, saffron strands, and powdered cashews. Stir well to combine. Reducing the milk intensifies its flavor and sweetness.
  • Remove the fried polis from the oil and drain any excess oil. Gently place the hot polis into the simmering sweet milk. Allow them to soak for a few minutes, absorbing the flavorful milk. Soaking the polis in the milk allows them to soften and absorb the delicious flavors.
    Paal Poli: A Melt-in-Your-Mouth Indian Dessert - Plattershare - Recipes, food stories and food lovers
  • To serve, transfer the soaked polis to a serving dish. Ladle the creamy milk over the polis and sprinkle with cardamom powder. Serve warm and enjoy!

Recipe Notes

Good To Know

  • For extra flavor, infuse the milk with a few saffron strands and a small piece of pandan leaf while simmering. This will lend a beautiful color and subtle aroma to the dish.
  • To keep the polis crisp before soaking, fry them on medium heat until they puff and turn golden, then drain on a wire rack rather than paper towels to prevent steam from softening them prematurely.
  • If you prefer a lighter version, you can use a mix of evaporated milk and regular milk. This maintains creaminess with less richness, and the polis will still soak up the flavors well.
  • Serve Paal Poli slightly chilled and garnish with slivers of pistachio or dried rose petals for a festive and visually appealing presentation.

Expert Tips

  • For a richer flavor, use whole fat milk and ghee for frying the polis.
  • Don't oversoak the polis; they should be soft but not mushy. Start by soaking them for a shorter time and add more milk as needed.
  • Adjust the sweetness of the milk to your preference by adding more or less sugar.

Storage Instructions

  • Store leftover Paal Poli in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave or on the stovetop before serving.

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4.80 from 5 votes

Recipe Nutrition

Calories: 1515kcalCarbohydrates: 259gProtein: 31gFat: 43gSaturated Fat: 2gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 24.6gCholesterol: 6mgSodium: 285mgFiber: 6gSugar: 136g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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