PALL POLI

Flour puffs soaked in cardamom-flavoured milk-a favourite with tamiliana

1.1 litre/4 cups Milk

2.200g/1 cup Sugar

3.tsp Saffron

4.5g/1 tsp Green Cardamom

powder

5.200g/7 oz Flour

6.50ml/3 Tbs Groundnut Oil

7.Groundnut Oil to deep fry

puffs

PREPARATIONS 

THE DOUGH: Add groundnut oil to the flour and rub against the palms.

Then add water (approx 90ml/6 Tbs) and knead to make a soft dough.

Cover with a moist cloth and keep aside for 30 minutes. Divide into 12

equal portions, make balls and flatten with a rolling pin into 4-inch

discs.

Cooking

Boil milk in a kadhai, reduce to low heat, stir constantly for 20 minutes

Thence stir after every 5 minutes until milk is reduced to one-third

Remove, add sugar, saffron and cardamom, stir until sugar is dissolved

Heat oil in a separate kadhai and fry the discs, one-at-a-time, over

medium heat until they puff up and become light golden. Soak the puffs

in the reduced milk for not more than 5 minutes (or else they will

disintegrate).

To serve 

 

Boil milk in a kadhai, reduce to low heat, stir constantly for 20 minutes

Thence stir after every 5 minutes until milk is reduced to one-third

Remove, add sugar, saffron and cardamom, stir until sugar is dissolved

Heat oil in a separate kadhai and fry the discs, one-at-a-time, over

medium heat until they puff up and become light golden. Soak the puffs

in the reduced milk for not more than 5 minutes (or else they will

disintegrate).