Paal Obbattu (Sweetened Milk Poori)

Name: Paal Obbattu (Sweetened Milk Poori)
Total time: 2700 s
Yield: 8-10 persons
Cuisine: Indian
Ingredients: 1 cup All-purpose flour; 1/4 cup Fine semolina/Rava; Pinch salt; 2 cups Full-fat milk; 1/4 cup Sugar; 1/8 cup dry coconut, grated; 4 cardamom, powdered; as required few strands of saffron; 10-15 cashews, chopped; 10-15 badam, chopped; 1 tbsp ghee; as per needed Oil to fry

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#diwali

Paal Obbattu is classic South Indian dessert where crispy fried pooris are dunked in sweetened milk flavored with cardamom powder, saffron and dry coconut and garnished with fried nuts.

In Karnataka and Tamil nadu it goes by different names like paal poori, milk poli, halu obbattu and halu holige. In Karnataka, the sweetened milk is also prepared using poppy seeds and fresh coconut paste instead of milk.

Poori dough is made with maida and chiroti rava. The dough should be smooth but slightly firm. Rested for 30 mins and rolled out to small pooris. Prick it with fork so that it don't fluff up while frying, instead comes out crispy and crunchy texture. Full-fat milk is boiled to thicken it slightly and sweetened with sugar and flavored with saffron, cardamom powder and grated dry coconut. Crispy pooris are dunked it cooled sweet milk for few minutes and serve immediately with fried nuts.

Paal Obbattu is prepared during festivals such as New year, krishna janamasthami, Varamahalakshmi vrat, Navratri and Diwali.

#diwali

Paal Obbattu is classic South Indian dessert where crispy fried pooris are dunked in sweetened milk flavored with cardamom powder, saffron and dry coconut and garnished with fried nuts.

Paal Obbattu is prepared during festivals such as New year, krishna janamasthami, Varamahalakshmi vrat, Navratri and Diwali.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#diwali

Paal Obbattu is classic South Indian dessert where crispy fried pooris are dunked in sweetened milk flavored with cardamom powder, saffron and dry coconut and garnished with fried nuts.

Paal Obbattu is prepared during festivals such as New year, krishna janamasthami, Varamahalakshmi vrat, Navratri and Diwali.

#diwali

Paal Obbattu is classic South Indian dessert where crispy fried pooris are dunked in sweetened milk flavored with cardamom powder, saffron and dry coconut and garnished with fried nuts.

Paal Obbattu is prepared during festivals such as New year, krishna janamasthami, Varamahalakshmi vrat, Navratri and Diwali.

Saved

Ingredients

45 minutes

8-10 persons

1 cupAll-purpose flour
1/4 cupFine semolina/Rava
Pinchsalt
2 cupsFull-fat milk
1/4 cupSugar
1/8 cupdry coconut, grated
4cardamom, powdered
as required few strands of saffron
10-15cashews, chopped
10-15badam, chopped
1 tbspghee
as per neededOil to fry

Saved

Steps

45 minutes

1

In a bowl take all-purpose flour, semolina and pinch of salt. Mix well and form a stiff dough using water as needed. Set aside for half an hour.
2

Boil milk in a pan until it thickens a bit. Add sugar, grated dry coconut, saffron and eliachi powder. Boil it for 5 mins. Set it aside to cool down completely.
3

Fry cashewnuts and badam in ghee.
4

Divide the dough into small balls and roll it out into medium sized pooris. Prick it with a fork so that it doesn't puff up while frying. Deep fry in the oil till golden colour n crispy. Can be stored in airtight container till use.
5

Just before serving dip each puri in the sweetened milk for sometime approximate 2mins. Garnish it with fried cashew nuts, badam & serve immediately.
6

Pal Obbattu is ready to be serve as naivedyam and relish.