Andhra Vantalu .... Mana Inti Vanta » poori http://www.vantillu.com Andhra Recipes, Andhra Vantalu and South & North Indian Recipes Fri, 23 Sep 2011 05:58:48 +0000 en hourly 1 http://wordpress.org/?v=3.0 Paalu Poori/ Paal Poori http://www.vantillu.com/paal-poori/ http://www.vantillu.com/paal-poori/#comments Sat, 06 Oct 2007 06:11:59 +0000 vantillu http://www.vantillu.com/?p=18

Ingredients

  • Milk                                                       -              500 ml
  • Maida (All purpose flour)             -              500 gms
  • Sugar                                                     -              300 gms
  • Saffron                                                 -              8-10 strands
  • Ghee/Oil                                             -              250 ml
  • Cashew nuts, Almonds                  -              8-10, shredded for garnishing
  • Salt , a pinch

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Ingredients

  • Milk                                                       -              500 ml
  • Maida (All purpose flour)             -              500 gms
  • Sugar                                                     -              300 gms
  • Saffron                                                 -              8-10 strands
  • Ghee/Oil                                             -              250 ml
  • Cashew nuts, Almonds                  -              8-10, shredded for garnishing
  • Salt , a pinch

Preparation Method

Knead maida with water adding pinch of salt. The dough must be soft enough. Keep it aside for some time.

Take milk in a vessel boil it. Switch off the flame when the milk has become little thick.

In the meanwhile soak the saffron in small cup of water for 10-15 minutes.  Add this to the milk.

One can add kesar color instead of saffron.

Make smooth balls of a small lemon size. Flatten in a lengthy fashion, to give different shape to the poori’s, unlike normal round poori’s.

Heat oil (oil+ghee) a frying pan and deep fry the poori’s.

Soak poori’s in the milk. Remove the poori’s from the vessel and transfer it to the serving tray once it is soaked for a while. Long time soaking will make the poori’s soggy.

Garnish with Shredded nuts & Serve hot or cold.

Variations:

1.) The badams can be soaked for 2-3 hrs and grind & mix in the milk while boiling it.

2.) 2-3 spoons of milk maid can be added on top to give more taste.

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