About:

Soft, fried discs soaked in a sweet, delicious and fragrant milk spiced with cardamom, saffron, nutmeg, pistachios and almonds, this is an elegant and classic South-Indian dessert!

My mom makes excellent polis, but specifically, her milk polis are always stellar winners! It’s one of my absolute favorite desserts. Just the aroma of the spiced and sweet milk draws me to this dish. The milk base is very similar to that of ras malai, so this is sure to be a hit with everyone.

But here just to make it healthy I baked puris instead of deep frying. Soaking of Puri’s made these Puri’s very tasty and guilt free.

Yields: 6-8puris
Preparation time: 15 minutes
Cooking time for Milk: 15 minutes
Baking time for Puris: 15 minutes

Ingredients:

For baked puri:

• Whole wheat flour-1cup
• Salt- 1/2tsp
• Baking powder-1/2tsp
• Oil- 2tbsp +for brushing

For badam milk:

• Any milk of choice- 1litre
• Almond/badam- a handful
• Pistachio-8-10num
• Cardamom powder-1/2tsp
• Fruit sugar/any sweetener of choice-2-3tbsp
• Saffron strands- a generous pinch (soaked in 2-3tbsp of milk)

For serving:

• Chopped nuts

Procedure:

For the puri:

• Pre-heat the oven at 180deg C (fan assisted), line the bake tray with baking sheet, spray some oil and set aside.
• Combine all the ingredients together in a mixing bowl – add water mix well until everything comes together and knead into soft dough.
• Wrap the dough with cling film/kitchen towel and let it rest for 10-15 minutes.
• After resting time divide the dough into equal portions and roll into puris and arrange on the greased and lined baking tray and bake for 8-10 minutes (flipping halfway)
• While the puris are baking boil the milk:
• Ground badam/almond, pistachio in a blender or food processor to fine powder (I used almond with skin- you can soak and peel and then use it)
• Boil the milk in a thick bottomed pan on a low flame.
• When it comes to boil add ground almond, pistachio powder, sugar, soaked saffron strands and continue to cook on a low flame for 4-5 minutes/until it thickens a bit.
• Finally stir in cardamom powder.
• Now soak the baked puris immediately and let it stand for 1-2 hours before serving.

For serving:

• Transfer the soaked puri on to the serving plate drizzle some milk, chopped nuts and serve.

Note:

• Baked puris has to be consumed immediately as it tends to get harder as it cools down.
• Allow the puris to soak for atleast an hour before serving.
• When Puris are rolled it should be thin as possible otherwise inside layer will not be equally baked
• Puris can also be deep fried.
• All purpose flour can be used