Paal Poli / Milk Poli
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About Paal Poli / Milk Poli
Paal Poli, a classical and traditional Indian dessert, is a true celebration treat made on special occasions. This mouth-melting delicacy features golden fried polis—soft, thin discs crafted from all-purpose flour and semolina—soaked in creamy, sweetened milk for an irresistible texture.
The polis absorb the richness of the milk, while a generous sprinkle of powdered cashews adds a nutty depth and heavenly aroma. Every bite bursts with comforting flavors, making Paal Poli an unforgettable indulgence that brings festive joy to any meal, whether served at lunch, dinner, or as a delightful snack.
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Recipe Time & More
Ingredients
- 500 ml Milk
- 5 spoons All Purpose Flour (Maida, or maida maida tb)
- 3/4 spoon Semolina (Suji, or sooji, or rava sooji rava tb)
- 1/2 tsp Salt
- 5 Cashews (or almond and almond each powdered very coarsely together)
- 5 spoons Sugar (tb)
- 3 Cardamom Powder (Elaichi, powdered together)
- Oil (for frying)
- 3 Saffron Strands (strings or)
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Instructions
- Mix maida and Rava together with half a pinch of salt and add water to knead to a soft dough to the roti dough consistency. Apply a teaspoon of ghee on the dough and keep it aside closed.
- In a broad heavy bottomed or non stick pan boil milk. While the milk is getting boiled in another stove heat oil in a pan and keep it in medium flame.
- Take small marble size balls from the dough and roll to small circles. Fold them to half and then to quarters and gain make them to a small circle. To get perfect round use a box lid and press it on the rolled rotis. Keep the rotis at the side
- Add saffron strings and powdered sugar and nuts to boiling milk once the milk becomes 3/4 in quantity. Mix well and once the milk becomes thick switch off the stove. Start frying the pooris in the oil when it is heated well to golden brown.
- Let the fried pooris be dropped into he milk after the oil is drained. While serving take the pooris out and pour a lade of creamy milk on it and serve.
Recipe Notes
Additional Tips
- 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.
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Recipe Nutrition
Calories: 1515kcal | Carbohydrates: 259g | Protein: 31g | Fat: 43g | Saturated Fat: 2g | Polyunsaturated Fat: 12.3g | Monounsaturated Fat: 24.6g | Cholesterol: 6mg | Sodium: 285mg | Fiber: 6g | Sugar: 136g
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Subhashni Venkatesh
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Such a delicious dish! Thank you.
This looks so tasty! Thank you.
What a delicious idea! Thanks for sharing.
This is delightful! Thanks for the recipe.
Looks so wonderful! Thanks for posting.