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A rangoli and a recipe - Paal Poli or Milk Poli

Mothers day and rangoli are both important to me because it was my mother who taught me to draw or make rangoli.  So for this Mothers Day I would like to draw a few in memory of my mother.  

She was an expert in free hand designs and also in drawing big  designs.  When she was young she lived in Vijaya nagaram a small town near Vishakapattinam. Sankranthi also called Pedda Pandaga in Telugu was an important festival for her for rangoli and celebrations.  I have shared some of her free hand designs and Mandra kappa a 21 dot muggu design earlier .  When my Google Plus profile views crossed the 10 million  ( one crore ) mark I remembered her with pride, gratitude for all she taught me - a simple rangoli for Mothers Day and my mother. I have uploaded a few hundred designs most of them simple, some of them colourful, a few big ones.   Of course, I will continue to add more, only with a difference.  There will be a rangoli and a recipe in each post.  There may be separate posts for rangoli for festivals , themes, beginners in the future too !

This design ( white and in colour ) for Mothers Day and my mother.  Parallel line patterns were her favourite types and she invariably used some of these patterns.  A simple pattern suitable for a much bigger design.
                                                     

                                                   
             
 Paal Poli or Milk Poli  

How to prepare ?

For one measure of maida ( refined wheat flour ) add one table spoon fine sooji ( or rava ).  Mix thoroughly to get dough.After 30 minutes,  make small balls of dough as we do with poori.  Using a rolling pin, roll the dough into circular or triangle shapes.  Boil the milk well , stir continuously to prevent milk from boling over. Add required quantity of sugar according to individual's taste, cardamom powder, saffron while stirring the milk.   Remove from the stove , to reduce the heat - however the milk should not become cool.

Fry the pooris in oil.  Using a fork prick the dough in one or two places so that air is not trapped inside ( so pooris will not puff ).  It is important in this recipe that puris do not get inflated (!). After frying , soak the pooris in the boiled milk for a few seconds ( till the next poori is fried ) and remove it. Place it on a plate. If you soak it for a long time, the pooris will become soggy and may tear into pieces.

Optional - Almonds, cashews and pistachios are made into a coarse powder using a mixer and added to the paal poli or milk poli when served to the guests, for members of our family.  It is a simple and interesting option for festivals like Diwali, Navaratri and occasions.
We do it for an auspicious day called "Sravan Sukravar " ( Friday in the month of Sravan - Aavani in Tamil ).
Another method of doing this sweet (!) dish is by using chiroti rava instead of maida.
                                                         

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