My husband was a small boy when his first uncle got married. The marriage was in Bangalore, Karnataka. My husband recalls that the marriage feast had a fairly good mix of Kanadiga cuisine along with the traditional Tamil cuisine. It was in this wedding that my husband had Paal Poli for the first time. And there’s something about that age which makes certain events, though it may sound trivial to a grown-up, lasting memories. This dish falls into one such memory.
So, a couple of Sundays back my husband wanted to have paal poli and asked his mother if he could have it for his evening tiffin. My ever enthusiastic MIL said that she could make the dish within an hour’s time.
I was intrigued and asked her to give me step-by-step instructions while I made the dish. At the end of the process, I added this to my list of quick and easy recipes for a gathering.
For the Poli
Maida – 2 ladels and 2 tbsp for dusting
Rava – 2 tbsp
A pinch of salt
Oil for deep-frying the polis
For the Milk
Milk – 2 cups
Saffron – 1 tsp
Cardamom – a pinch
Cashew – 1 tbsp
Almonds – 1 tbsp
Sugar – ¼ to ½ cup (adjust to taste)
Knead maida, rava and a pinch of salt into firm dough. The dough should be smooth and without too much water. Let the dough sit for five minutes.
Grind the cashews, almonds, cardamom and saffron into a fine powder. Add a spoon of sugar while grinding to make a fine powder.
In a microwave safe bowl, boil the milk for five minutes. Stir it and boil it for another five minutes. Add sugar and the ground powder and stir well. Boil for another five minutes. If you want the milk to be thicker, boil it for another five to seven minutes.
Heat oil in a kadai for deep-frying the puris. Divide the dough into equal sized balls. Roll them out like puris using a rolling pin. Fry them in the oil and spread them out on a paper towel.
Take a serving bowl, lay out two or three puris and pour the prepared hot milk on top of the puris. Serve extra milk in a cup.
Enjoy this sweet dish anytime of the year.