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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 |
Ingredients
- 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
Method
- 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.
- 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.
- Put the soaked cashewnuts and almonds in a blender jar. Add remaining milk and blend to a fine paste.
- Add the blended paste to the milk and mix well. Cook on low heat, stirring continuously, till the mixture thickens.
- Add sugar, green cardamom powder, a few saffron strands and mix well. Cook till the sugar melts. This is paal.
- 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.
- 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.
- 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.
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