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Wednesday, April 6, 2016

Paal poli or paal poori is a simple milk based sweet with poori made with rava/sooji/ semolina, deep fried and dunked in sweetened milk. As a kid we used to eat chapati soaked in milk or even the regular wheat flour poori soaked in milk. When ever chapathi or poori is left over, mom soaks in milk and we have it as snack. Even my MIL does the same but only with poori. It’s their family favorite. I like the flavour of wheat poori soaked in milk. Paal poli is a fancy name given to this simple idea also a few more ingredients to make it special. We add cardamom, some nuts to the milk and the poori is either made with maida or with rava. I made this paal poli with rava. I saw this in my old cook book I am having, as paal poori. I have never made this fully with rava, this is the first time I am making. The cookbook suggested adding orange food colour. But I used saffron as these days afraid of using food colour. Since Vj is not a big fan of nuts and cardamom in anything, I used nuts just for click sake. This recipe can be altered by making the milk more flavourful with cloves and even edible camphor.paal-poli

Paal poli recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time1 Hr dough resting time + 30 mins  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements


Semolina / Rava/ sooji – 1 cup

Ghee – 1 tsp

Salt – 1/4 tsp

Milk – 2 cups

Cardamom – 1, powdered

Saffron – A pinch

Sugar – 1/4 cup + 2 tbsp or as needed

Almonds  or pistachios, chopped – 1 tbsp

Oil – to deep fry


  1. In a bowl, mix rava, ghee and salt. Add lukewarm water as needed and make a dough. Knead well and keep aside for an hour  minimum.
  2. 1-dough
  3. Mean while prepare milk by boiling it, add sugar and mix well.
  4. 3--boil
  5. Soak saffron in warm milk and add it to the milk. Mix well and boil in low flame for 2 minutes. Add cardamom at this stage.
  6. 4-boil
  7. After an hour, knead the dough again for 5 minutes to make it smooth. Divide into equal sized balls.
  8. 2-knead
  9. Dust with maida and roll into pooris.
  10. 5roll
  11. Heat oil and deep fry the pooris, both sides.
  12. 6-fry
  13. Press the excess oil in kitchen towels. Arrange the pooris in a shallow plate. Add the boiled milk, it should be hot and soak the pooris.
  14. 7-soak


  • You can deep fry the pooris in ghee if you want to make it more rich.
  • Make sure to absorb the excess oil in kitchen towels.
  • You can make the milk more flavourful with cloves and even edible camphor.

Let the pooris are fully immersed in milk and gets soaked well for atleast 30 mins before serving. Garnish with chopped nuts if desired.

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  1. Lovely post,fantastic clicks. Happy anniversary to you both.

  2. We call this appi payasa Karnataka famous dish we make pooris with chiroti rava..

  3. Are you sure you prepared the dough only with rava but no maida..?

  4. Hey raks.even now I love poori with milk :-) thanks for recalling the days. But semolina Puri I make for golgappa, this type is really awesome adding milk in that. Sure gonna try.

  5. My favorite type of Poli.. :) Feel like having some now, half crispy, half soaked, warm and fragrant now.

  6. This comment has been removed by the author.

  7. It will be good if I could take that plate with paal poli from the screen and enjoy it . Very tempting .

  8. It will be good if I could take that plate with paal poli from the screen and enjoy it . Very tempting .

  9. Yes please clarify the poli were done just with rava ??

  10. Can it be done with the normal rava? (Used for upma?) I have made this with chiroti rava (superfine rava) available in India.

  11. Can it be done with the normal rava? (Used for upma?) I have made this with chiroti rava (superfine rava) available in India.

    1. Yes I used regular rava only.

  12. Hello Raks,
    Will it be fried as it is looking white in the picture?I mean we don't feel any raw smell in the final product right!

    1. Since its white, doesn't mean its not cooked, look how it has nicely puffed.. Its white because its rava. Definitely its not raw!

  13. Amazing recipe! Something new for me :)

  14. Thanks my dear, but still I wonder how did just plain Rava binds so well into a dough since it's granulated right so I still wonder. It's looks very tempting for sure

  15. How the poori puffs up? Could it be due to rava ? Or should we add anything for it to puff up?

  16. Just as mentioned in the recipe, no secret ingredients!

  17. Should we dry roast the rava like we do for upma or use it as raw rava directly for making dough?

    1. No need to roast, use as such.

  18. Hi raks..I tried the recipe yesterday but mine did not bulge as Urs ..can u please tell me wat might have went wrong

    1. The dough should be smooth and stiff. Did it had any cracks or too soft whole rolling?

  19. Hi.. I tried u r recipe for this sweet and it came out very well.. I was told it looked the same as the one in your website. I used maid a for the dough..


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