A classical and traditional dessert made on special occasions.. It is a traditional, mouth melting delicacy. The fried polis soaked in creamy milk with powdered nuts taste heavenly…
Milk 500 ml
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Recipe Taste
Not Specified
Yield / Serves
4 Servings
Category
About Recipe
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Ingredients
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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.
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