The recipe for the Paal polipe, a classic dessert from South India in which the arms are dipped in sweet milk spiced with cardamom.
Paal Poly is a rich, milky and delicious sweet from South India. It is a special treat found in many Tamil wedding menus. I was lucky enough to enjoy this classic sweet treat at a friend’s wedding a few years ago. In Tamil Nadu and Karnataka, it is called pole arm, milk poly, halu obbattu, arm payasa and halu cholije. Hallu Holidge is prepared in a slightly different way than the Tamil Nadu version. In Karnataka, poppy seeds or gazagas and fresh coconut are used instead of milk for sweetened, reduced milk. I will be blogging a recipe for Halu Holige soon.
Paal Poor is preparing for Tamil New Year, Ugadi, Bhogi, Avani Avittam and festivals like Krishnashtami, Navratri and Diwali. I made this treat for Diwali this year and it was a perfect party food.
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The pole polipe recipe, while easy to make, takes some time, but is well worth the effort. You need to prepare the dough, let it rest and roll the lemon balls into thin concentric circles. The poorly packaged ones are baked before being dipped in sweetened milk. The arms mix with all the aromatic goodness of cinnamon and nutmeg.
Traditionally, this rich dessert from South India is made from chiroti rava (very fine semolina). It is also made from a mixture of cornmeal or plain flour and suki or plain flour. I managed to make dough from flour and Soo Zhi. The dough should be soft but somewhat firm, as if you were making a bad dough. The prepared dough is left to rest for a few minutes before being spread out in thin concentric circles of 4-5 centimetres.
balls of lemon paste rolled into concentric circles
The poor fried can’t be too soft or too crispy, like daddy. The puris should have a slightly crunchy texture.
baking the arms with sweetened reduced milk
I recommend making sweetened milk with fat milk. The milk should be boiled and reduced to three-quarters of its original amount. It is usually spiced with cardamom and/or nutmeg and saffron. The sweet milk has a divine taste with notes of cardamom and nutmeg. If you don’t have time to boil down the milk, you can make a paste of some cashews or almonds and add it to the simmering milk/sugar mixture. This thickens the milk and gives it a rich taste.
Badly fried food should be soaked in sweetened, reduced milk for a few minutes to absorb the flavors. You can do this ahead of time and refrigerate it before it has served its purpose. Poly milk tastes best when chilled, making it an absolutely irresistible dessert. Your family, and especially the children, will enjoy it. Yes, it’s the perfect baby dessert. And add it to your list of recipes for the festival.
How to make poly milk
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