How to make Paal poli – Recipe
Paal Poli is a traditional South Indian dessert consisting of deep-fried flatbreads (polis) soaked in sweet milk. Popular during festivals such as Diwali and Pongal, it combines the crispiness of the deep-fried bread with the rich, creamy texture of cardamom-flavored milk.
Often garnished with nuts and saffron, Paal Poli is a heart-warming, delicious treat enjoyed as a symbol of celebration and prosperity.
How to make Paal poli
Paal Poli is a popular traditional South Indian dessert known for its unique combination of deep-fried flatbreads (polis) soaked in sweet, rich milk. The dish is a staple during festivals, celebrations and special occasions in Tamil Nadu, Andhra Pradesh and Karnataka.
The name is made up of two words; “Paal” meaning milk and “Poli” referring to the deep fried flat bread. The result is a comforting yet delicious dessert where the crispy polis soaks up the sweet and fragrant milk resulting in a soft and tasty treat.
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The dish is often made during important religious occasions like Diwali, Pongal and Varalakshmi Vratam. It is also offered as prasadam (religious offering) in temples. Paal Poli is prized not only for its taste but also for its cultural significance and is a symbol of abundance and joy during celebrations.
Served hot or cold, Paal Poli delights with its rich, creamy texture perfectly matched with the crispy golden brown flatbread.
What is Paal Poli?
Paal Poli (also spelled “Paal Poori”) is a traditional South Indian dessert, especially popular in Tamil Nadu, Andhra Pradesh and Karnataka. It is a delicacy served during festivals, weddings and special occasions like Diwali and Pongal.
This dish combines the rich flavor of deep fried flatbread (polis) with the creaminess of sweet milk for a delicious comforting dessert.
Key Ingredients of Paal Pori
Pori (Flatbread):
Pori is usually made with all-purpose wheat flour (maida) and a little bit of semolina (sooji/rava) for texture. It is sliced into small thin pieces and deep fried until golden brown and crisp. The deep fried polis acts as a base to soak up the sweet milk.
Sweetened Milk (Paal):
The milk used in Paal Pori is boiled and sweetened with sugar. It is flavoured with cardamom powder, saffron and rose water to give it a rich aroma. Condensed milk is sometimes added to make it thicker.
Garnish:
Chopped nuts such as cashews, almonds and pistachios are often used as garnish. Threads of saffron enhance both the taste and appearance of the dish.
Regional variations
Tamil style par poli:
Traditionally made with plain milk, flavored with cardamom and garnished with nuts. The milk is usually kept light without being overly thick.
Andhra Style Parle Pori:
Palm sugar is sometimes used instead of sugar for an earthy, sweet taste. Especially in coastal regions, this dish may include a coconut milk variation.
Parle Pori Karnataka Style:
Similar to the Tamil version, but may include additional garnishes such as grated coconut and edible camphor as religious offerings.
Cultural Significance
Festive Dessert: Paal Pori is often prepared as part of a celebratory meal, especially on Pongal, Ugadi, or Varalakshmi Vratam.
Prasadam (Offering): In South India, it is also offered as a religious offering to the Gods during Puja.
Festive Sweets: Outside of festivals, it is served during wedding celebrations and family gatherings as a symbol of prosperity and enjoyment.
Nutrition Information
Paal Pori is a rich and sumptuous dish, but should be enjoyed in moderation. Here is an approximate breakdown of nutritional value:
Calories: 200-250kcal
Carbohydrates: 30-35g
Protein: 5-6g
Fat: 7-10g (depending on the frying oil and milk used)
Sugar: 15-20g
Healthy Version:
Use low-fat milk. Use palm sugar or natural sweeteners instead of sugar. Choose to shallow or deep fry your polis. Pro tips for making perfect pearl polis
Dough consistency: Make sure the dough is soft and smooth. A stiff dough will be difficult to roll out and a dough that is too soft may cause the polis to break during frying.
Roll thinly: Roll out the polis thinly and evenly as thicker polis may not absorb the milk well. Frying temperature: Fry the polis in medium-heat oil. If the heat is too high, it will burn quickly, and if the heat is too low, it will absorb the oil and become sticky.
Milk flavor: Don’t forget to add saffron and cardamom. It will enhance the overall taste and aroma of the dish.
Soaking time: Soak the polis in milk for at least 5-10 minutes before serving. However, if you soak it for too long, it may fall apart.
Common mistakes to avoid
Milk too thick: If the milk is too thick, it may not be absorbed properly by the polis. Frying the polis for too long: The polis should be fried golden brown, not dark brown. If they are fried too long, they may become too crispy and not be able to absorb the milk.
Serving too soon: Allowing the polis to soak in milk helps the flavours blend better and improves the viscosity. Recommended serving: Serve as a hot dessert in cold weather. Serve chilled as a refreshing snack in summers.
Pair with other South Indian sweets like Mysore Pak, Payasam and Kesari for a festive platter. Parle Pori is a delicious combination of the richness and simplicity of Indian sweets.
FAQs
1.How to make Paal poli?
Paal Poli is a popular traditional South Indian dessert known for its unique combination of deep-fried flatbreads (polis) soaked in sweet, rich milk. The dish is a staple during festivals, celebrations and special occasions in Tamil Nadu, Andhra Pradesh and Karnataka.
The name is made up of two words; “Paal” meaning milk and “Poli” referring to the deep fried flat bread. The result is a comforting yet delicious dessert where the crispy polis soaks up the sweet and fragrant milk resulting in a soft and tasty treat.
2.What is Paal Poli?
Paal Poli (also spelled “Paal Poori”) is a traditional South Indian dessert, especially popular in Tamil Nadu, Andhra Pradesh and Karnataka. It is a delicacy served during festivals, weddings and special occasions like Diwali and Pongal. This dish combines the rich flavor of deep fried flatbread (polis) with the creaminess of sweet milk for a delicious comforting dessert.
3.short note on Cultural Significance
Festive Dessert: Paal Pori is often prepared as part of a celebratory meal, especially on Pongal, Ugadi, or Varalakshmi Vratam. Prasadam (Offering): In South India, it is also offered as a religious offering to the Gods during Puja. Festive Sweets: Outside of festivals, it is served during wedding celebrations and family gatherings as a symbol of prosperity and enjoyment.
4.short note on Healthy Version
Use low-fat milk. Use palm sugar or natural sweeteners instead of sugar. Choose to shallow or deep fry your polis. Pro tips for making perfect pearl polis. Dough consistency: Make sure the dough is soft and smooth. A stiff dough will be difficult to roll out and a dough that is too soft may cause the polis to break during frying.
Roll thinly: Roll out the polis thinly and evenly as thicker polis may not absorb the milk well. Frying temperature: Fry the polis in medium-heat oil. If the heat is too high, it will burn quickly, and if the heat is too low, it will absorb the oil and become sticky.
Milk flavor: Don’t forget to add saffron and cardamom. It will enhance the overall taste and aroma of the dish. Soaking time: Soak the polis in milk for at least 5-10 minutes before serving. However, if you soak it for too long, it may fall apart.
5.short note on Common mistakes to avoid
Milk too thick: If the milk is too thick, it may not be absorbed properly by the polis. Frying the polis for too long: The polis should be fried golden brown, not dark brown. If they are fried too long, they may become too crispy and not be able to absorb the milk.
Serving too soon: Allowing the polis to soak in milk helps the flavours blend better and improves the viscosity. Recommended serving: Serve as a hot dessert in cold weather. Serve chilled as a refreshing snack in summers.
Pair with other South Indian sweets like Mysore Pak, Payasam and Kesari for a festive platter. Parle Pori is a delicious combination of the richness and simplicity of Indian sweets.
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