Paal Puri

Paal puri or paal poli is a simple milk based sweet with puri made with rava/sooji/ semolina, deep fried and dunked in sweetened milk. This is a traditional dish from Tamil Nadu made on the first day of Sankranthi and is symbolic of getting rid of evil.

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Paal Puri

Main ingredients Fine semolina, Full fat milk, Cashewnuts, Almonds, Sugar, Green cardamom powder, Saffron, Oil, Pistachios
Cuisine Tamil Nadu
Course Mithai
Prep time 45-50 minutes
Cook time 30-35 minutes
Serve 4
Taste Sweet
Level of cooking Moderate
Others Vegetarian


  • 1 cup fine semolina, powdered
  • A pinch of salt 
  • 4½ cups full fat milk 
  • 10-12 cashewnuts, soaked
  • 6-8 almonds, soaked and peeled
  • ½ cup sugar
  • ¼ teaspoon green cardamom powder
  • A large pinch of saffron + for garnish
  • Ghee for greasing
  • Oil for deep frying
  • 3-4 almonds, slivered
  • 3-4 pistachios, blanched, peeled and slivered


  1. Take semolina in a large bowl, add salt, ⅓ cup water and knead to a stiff dough. Continue to knead for 4-5 minutes. Cover with a damp muslin cloth and set aside for 30 minutes.
  2. Meanwhile, heat 4 cups milk in wide non-stick pan and bring it to a boil. Reduce the heat to low and continue to cook, stirring in between, for 6-8 minutes.  
  3. Put the soaked cashewnuts and almonds in a blender jar. Add remaining milk and blend to a fine paste.
  4. Add the blended paste to the milk and mix well. Cook on low heat, stirring continuously, till the mixture thickens.
  5. Add sugar, green cardamom powder, a few saffron strands and mix well. Cook till the sugar melts. This is paal.
  6. To make the puris, take a small portion of the dough and shape it into a ball. Grease the worktop with some ghee. Place the dough ball on it and roll it into a small disc. Using a round cookie cutter, cut out roundels. 
  7. Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep-fry till they puff up and turn golden brown. Drain on absorbent paper.
  8. Arrange the puris on a serving platter and pour the paal over it. Sprinkle slivered almonds, slivered pistachios and garnish with a few saffron strands. Set aside for 10-15 minutes before serving.