Ingredients:
For the poli:
2 cups all-purpose flour (or use 1:1 wholewheat and AP)
1 tbsp oil or ghee
2-3 drops yellow food colouring (optional)
Water to make a firm but elastic dough
For the milk syrup:
5 cups milk
3/4 cup sugar (make it 1 cup if you have a very sweet tooth)
Seeds of 8-10 cardamom pods, powdered
1/2 tsp saffron strands
Oil for frying
Thinly sliced almonds/pistachios, lightly toasted, for garnish
Method:
1. Make a firm, elastic dough with the flour, ghee and water (use 2-3 drops yellow food colouring if you wish). Cover and set aside.
2. Boil the milk and sugar in a heavy saucepan, then bring the heat down to a simmer and keep cooking the milk, stirring often to prevent a skin forming.
3.After about 10 minutes, add the saffron strands. Continue stirring the milk on a low simmer until it thickens and reduces to about a third in volume. (This should take about 45 minutes or so.)
4. Add the cardamom powder and stir. Cover with cling film, with the cling film touching the surface so as to prevent a skin forming on the milk. Set aside till required.
5. Meanwhile, pinch off lime-sized balls of dough and roll them out into thin round puris.
If the puris stick to the board, dip each ball of dough very lightly in some oil (pour about a tsp in a saucer - should be enough to make all the puris) and roll out. Using flour to dust the puris would make the oil cloudy while frying, and the excess flour would also burn in the oil, giving the puris an unpleasant taste.
6. Heat the oil in a pan and deep-fry the puris. Let them drain on paper towels.
7. Dip each puri in the hot thickened milk till submerged (tongs are very useful here!), fold it in half and lay it on a serving platter.
For the poli:
2 cups all-purpose flour (or use 1:1 wholewheat and AP)
1 tbsp oil or ghee
2-3 drops yellow food colouring (optional)
Water to make a firm but elastic dough
For the milk syrup:
5 cups milk
3/4 cup sugar (make it 1 cup if you have a very sweet tooth)
Seeds of 8-10 cardamom pods, powdered
1/2 tsp saffron strands
Oil for frying
Thinly sliced almonds/pistachios, lightly toasted, for garnish
Method:
1. Make a firm, elastic dough with the flour, ghee and water (use 2-3 drops yellow food colouring if you wish). Cover and set aside.
2. Boil the milk and sugar in a heavy saucepan, then bring the heat down to a simmer and keep cooking the milk, stirring often to prevent a skin forming.
3.After about 10 minutes, add the saffron strands. Continue stirring the milk on a low simmer until it thickens and reduces to about a third in volume. (This should take about 45 minutes or so.)
4. Add the cardamom powder and stir. Cover with cling film, with the cling film touching the surface so as to prevent a skin forming on the milk. Set aside till required.
5. Meanwhile, pinch off lime-sized balls of dough and roll them out into thin round puris.
If the puris stick to the board, dip each ball of dough very lightly in some oil (pour about a tsp in a saucer - should be enough to make all the puris) and roll out. Using flour to dust the puris would make the oil cloudy while frying, and the excess flour would also burn in the oil, giving the puris an unpleasant taste.
6. Heat the oil in a pan and deep-fry the puris. Let them drain on paper towels.
7. Dip each puri in the hot thickened milk till submerged (tongs are very useful here!), fold it in half and lay it on a serving platter.
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