Crispy Sweet Poori Recipe
Crispy sweet Poori Recipe - This is a delicacy of Maharashtra and is known by the name 'Pakatli Poori' in Marathi, which means poori soaked in syrup. It is a very delicious recipe but at the same time is very easy and relatively quick to make for dessert or snack.
- Fine Semolina (Fine Rawa/ Sooji) - 1 cup
- Salt - 1 pinch
- Oil/Clarified Butter (Ghee) - 2 tbsp + more for deep frying
- Yogurt - 3 tbsp
- Sugar - 1 cup
- Lime/lemon juice - 1 tbsp
- Saffron - 1/4 tsp
- Cardamom Powder - 1/4-1/2 tsp
- Orange food color (optional)
- Coarsely Ground Pistachio (Optional) - For garnishing
Crispy Sweet Poori Recipe -
- Add a pinch of salt to the semolina.
- Heat 2 tbsp oil/ghee and add to the semolina.
- Mix, add yogurt and knead to make a semi hard dough. (Add more water, only if needed, to make the dough.)
- Keep the dough covered for 1/2 hr.
- After half hour, if the dough looks dry, just knead once more by dipping hand in water. Make sure that the dough is semi hard and not too soft.
- Divide the dough into small (about an inch big) parts and roll each part between your palms and press to flatten.
- Roll each part into a poori which is slightly thicker than regular poori.
- Start heating the oil for deep frying the pooris and meanwhile prepare the sugar solution.
- Transfer the sugar to a pot. Add 1/2 cup of water to it and also the food color (which is optional). Then turn on the gas.
- Stir till the sugar dissolves and then bring to boil.
- Continue to boil for another 2 minutes on medium flame and then reduce the flame to low.
- Add lemon juice, saffron, cardamom powder, and orange food color (optional). Mix and turn off the gas.
- By now the oil kept for deep frying would be enough hot.
- Deep fry 2 or 3 pooris at a time on medium heat till they are reddish in color on both sides.
- Transfer these fried pooris to the hot sugar syrup and with a spoon pour the syrup to cover the pooris completely. Let these pooris stay in the syrup for 2 minutes till you fry the next batch of pooris.
- Carefully remove the first batch of soaking pooris to a slightly tilted plate, before transfering the next batch of fried pooris to the syrup.
- Once half of the pooris are done, add 1 tbsp of water to the syrup and heat it again slightly by turning on the gas and keeping on low. (This is because the syrup cools down after some time, and we need to heat it up again as the pooris have to be soaked in hot syrup.)
- In the same way you have to keep frying and soaking small batches of pooris till all the dough is used up.
- If you like, sprinkle some pistachio powder on top of all pooris after removing them from the syrup.
- Serve these delicious sweet crispy pooris right away or store them at room temperature up to 3-4 days.
Hope you enjoy making these sweet crispy pooris at home. Remember to post any questions or comments. Thank you for visiting.