Paal Poli/ Paal Boli

For the 3rd day of BM#72 themed under milk based sweet is Paal poli.As the name says,a small fried poori is dunked in cardamom and saffron scented condensed milk(paal).
The poori can be made with all purpose flour or semolina.As my grand mom used to make these pooris with semolina, I followed the same.But the dough needs to rest for an hour.But with the all purpose flour it can be fried right away.Off to the recipe.....

                                                 Paal Poli/Paal Boli

   Basic Information

   Preparation time ~ 10 minutes
   Resting time~ 1-1.5 hours
   Cooking time ~ 35-40 minutes
   Serves ~ 4


Milk/Paal(whole milk preferably)
2.5 cups
Sweetened condensed milk
2 tbs(optional)
5 tbs
Almonds and cashews
few strands
3/4 cup
1/4 tsp
to fry poori
Chopped nuts and saffron
to garnish

  • In a bowl take the semolina,salt and a tsp of oil.Add warm water and knead it to a soft dough.Cover it with a damp cloth and rest it for an hour.Also grind the almonds,cashews and cardamom along with the milk to a fine paste.Set it aside.
  •  Meanwhile take the milk in a pan and keep it on a stove and let it boil.After boiling simmer it and scrape the sides of the pan and stir in continuously to prevent burning.Meanwhile soak saffron in a tsp of milk.Add in the sugar and let it boil for 3-4 minutes.
  • Now add in the ground paste and let it boil for couple of minutes.Add in the saffron soaked milk and let it boil for a minute.
  • Put off the flame.Now take the dough and knead it well.If its too tight sprinkle few drops of water and knead it to a smooth dough.Divide the dough into equal parts.
  • Roll each portion into 3-4 inch circle.Heat the oil in a pan and once it becomes hot fry the flatten poori in a medium flame.Make sure not to over cook,the color should not change.
  • Remove the fried poori from the oil and drain it on a paper towel.Continue for the rest of the pooris.Now flatten the puffed poori and fold it into half and arrange it on a plate.
  • Now pour the hot milk on top of the pooris and let it soak for 30 minutes.Garnish it with chopped nuts and saffron.
  • Serve it after 30-45 minutes.

  • The amount of sugar can be increased according to personal preference.
  • While adding the milk to the poori it will be more but after soaking it will be suffcient.
  • If the milk turned cold,then warm it up and add it to the pooris,otherwise it will take long time to get the pooris soaked.
  • Condensed milk can be added for extra rich taste.
  • The color of the milk gets intense as the saffron gets soaked very well in the milk.
  • I clicked the picture within 10 minutes of soaking.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72


I want that plate of paal boli, give me that plate please please.

This one is new for me and reminds me of the Malpuas..Very interesting recipe, bookmarking.

It looks so tempting and very inviting.

My grandma makes this and we used to wait for the day she makes this :) Lovely recipe.

Fantastic dish beautifully presented..

My favorite ever dish and I make it every year for boghi. I just finished my batch and now I am craving for more after seeing your post :)

This is a new dessert for me. Looks and sounds delicious.

This one looks so tempting. Never tried it before, bookmarked!

Thank you so much for sharing your post here. I feel this one as really really yummy dish.

Looks scrumptious nalini, as usual breath-taking pictures!!!

Just no words for this one. Looks like the food for the gods! Amazing, scrumptious, delectable!!

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