Pal Puri (Indian Dessert)
Pal Puri /Milk Puri
My Amma makes this during Karthigai Deepam Festival.This is a specific day in the Hindu Calender when the whole house is lit with Beautiful earthen oil lamps .Also in the evening we go to a temple for a special Puja with a homemade maavilakku ( a lamp made with rice flour and sugar).
On this day, we dont eat salt or savory foods till the worship in the evening.Hence we only eat sweet foods till then.Later in the evening many festival foods are prepared and eaten .
Recipe Ingredients :
Whole wheat flour :1 cup
Salt : 1/2 tsp
Oil : For Deepfrying around 1 .5 cups
Water : as needed to make dough (around 1/4 cup)
Milk : 1 cup
Coconut : 3 tbsp
Cardamon : 1 no.
Saffron : 5 strands
Poppy seeds : 1 tbsp
Method:
First we need top make dough for the Puri.
Add Wheat flour, Salt to a bowl and mix well.
Then add water slowly little by little to make a soft dough.
Finally add 1 tsp oil and roll the dough and keep it covered.
Next we will prepare the Milk base .
Add saffron strands to a small cup and add 1 tbsp of warm milk.
Add 1 crushed cardamon, Sugar to the rest of the milk and mix. Boil the milk .Once it boils simmer this till the milk reduces .Grind coconut and poppy seeds with few tablespoons of milk and add the paste to the milk as it simmers.
Next Roll out the dough to make small circles. The circles should not be too thin,make them atleast 2.5 mm thick.If the circles are too thin , they wont puff up when fried.
As you roll out the Puris/Circles, keep them covered also make sure they dont stick to each other . Dust some flour, if they stick .
Heat the oil in a wok to deep-fry. When the oil is quite hot (you can test by adding a small pinch of dough, if it sizzles immediately, the oil is hot enough), deep-fry the puris one after the other.
Now , place the Puris is a shallow dish and pour the milk base, till the puris are submerged.
Leave it aside for an hour.
The Puris will soak up all the milk and turn soft and sweet . This can be served chill or warm.
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