Category Archives: Sweets

Paal Mittai ( Milk Sweet, Doodh Mithai, Milk Burfi )

Paal Mittai ( Milk Sweet )

A favourite sweet  in our house hold. For years, I have been making this sweet. Very delicious, gooey, soft, only very few ingredients. The cooking time will be approximately 30 to 45 minutes. 

Wishing You All A Very Happy , Safe and a Fun Filled Deepavali.


Boiled, full fat milk – 3 big cups

Sugar – 2 big cups

Ghee – 1 big cup

Besan ( Channa dhal flour ) – 2 tablespoons ( sieved )


Heat a big , broad , thick bottomed pan. Add in the milk, sugar and the ghee. Once the mix boils, keep on medium flame.

Let the mixture boil till it becomes thick. Sprinkle the besan little by little. Cook on high flame. Keep stirring continuously. The mix will thicken and will start to bubble all around the sides of the pan. Take little mix from the pan and put it in a plate. Cool. If you roll it it will form to a soft ball.  This is the correct consistency. Now the Sweet is ready. Switch off the stove. Mix well for 2 minutes. Pour into a greased tray. Cool little. Mark squares or any shape of your choice. Run the knife all around the sides of the tray. Take out a piece . Now you can take out all the pieces with ease. Store in an airtight container. Serve and enjoy with your family.

Chef’s Tips

1) While mixing the Sweet in the end, the flame has to be high. It will splatter. Use an oven mitten to protect your hand. The hot mix might sprinkle on your hand.

2) The texture of this Sweet is very soft and chewy.



Paal ( Milk ) Poli

Paal Poli

A truely Traditional Sweet. I still remember the days when I used to spend with my Grandmother Kamali. This is her recipe. She is a specialist in this dish. Only few ingredients for this Poli. Poli is a deep fried puri. Here the puri is made with white rava fully. The milk has to be thickened with Saffron. A sprinkle of cardamom powder further enhances the taste. Serve it either hot or cold. I am sure you will enjoy this Poli. This is our family special Poli recipe. My children love it to the CORE. 

Poli and milk. Poli before soaking in milk. 

I have split this process into 3 parts, which will be easy for you to follow.

Part – 1 ( To make the Poli dough )


White rava – 1 cup

Boiled, cooled milk – required amount to make a soft chappathi dough.

Salt – 1 pinch

Refined sunflower oil – required amount to deep fry the polis

Ghee – 1 tablespoon

Maida – required amount to dredge and roll out the puries


Take a blender jar. Add in the 1 cup white rava. Cover the jar. Pulse once using the whipper button for 2 seconds. By now the rava would have got powdered a bit. Add a pinch of salt.Sprinkle enough milk and knead to a soft chappathi  dough consistency. Mix the dough very well. Punch the dough for 5 minutes. Knead the dough very nicely . The Poli will be soft.  Cover and rest the dough for 30 minutes.

Heat a pan. Add the refined sun flower oil and the ghee. Now pinch small pieces from the rava dough. Dredge maida and roll out puries as thin as possible to a round puri. Close the half and make a semi circle. Roll the semi circle lightly. See to it that the edges are sealed well. Dust off the extra flour.  Fry one puri at a time on medium flame  to a golden colour.  Drain the oil and remove the puries on a kitchen towel.

You can fry these puries and store them in an airtight container. Keeps good for 3 to 4 days. Whenever you want to make these polis, you only have to make the milk. Very easy. If you have guests for lunch or dinner make these puries in advance. Work is easy.

Part – 2 ( To prepare the Paal ( milk ) for the Poli )


Full fat milk – 1 and 1/2 litres

Sugar – 1 and 1/2 cups

Saffron – 1 big pinch

Cardamom powder – 2 pinches


Heat a pan. Add the milk. Boil till it reduces to half. Boil on medium flame. Add the sugar. Boil for 5 minutes. Mix saffron in little hot milk.  Add it to the pan.Stir well. Switch off the stove.

Part – 3 ( Plating )

Take a big flat plate. Line the fried Poli. Ladle some milk on top of it . Cover and leave for 15 minutes. By now the polis would have soaked well. Serve in individual cups with some more milk poured on top of the polis. Keep some milk aside, in case the polis are soaked well, they will absorb all the milk. Keep some milk aside.

Chef’s Tips

1) Do not over fry the puries. The colour will change. A pleasing golden colour is very nice to see and taste.

2) Do not use any maida or wheat flour to prepare the Poli. After soaking , they will not have their shape. They will all break to bits. The taste is only the best using white rava for polis.

3) Can also add in 3 tablespoons of condensed milk mixed into the milk, after the milk has reduced. Please reduce the sugar if you are adding the condensed milk.

4) Can also add very, very finely chopped almonds and pista as a garnish for the Paal Poli. I have not garnished today.

5) As an option, can soak little Almonds and Cashew in hot water for 15 to 20 minutes. Strain the Almonds and Cashew and grind to a fine paste using little milk. Add it finally to the reduced milk. Mix well.









In India, we call it Burfi – a sweet cake which is very tasty. This fruit cake has a very rendering taste suitable for all occasions. It is extremely easy to make and a lot of viewers appreciated this sweet delight when I made it on National live television.

©Deepa Sekhar
©Deepa Sekhar


Condensed milk – 1 tin
Refined Flour (maida) – 1 1/4 cups
Sugar – 1 3/4 cups
Butter – 1 1/2 cups
Rose essence – A few drops
Tutti Fruity pieces – 1/4 cup
Ghee (clarified butter) – 3 teaspoons


Take a heavy bottomed pan or a non stick pan. Add all the ingredients except rose essence and ghee. Keep the pan on the stove and stir well . When the mixture starts to boil, reduce the stove to a medium flame and keep stirring. When the mix leaves the sides of the pan take out a small piece and roll to a ball. If you are able to roll it without being sticky, then it is ready. Now add the rose essence and ghee. After stirring well, pour into a greased tray. Allow it to set for about 2 to 3 hours. Then cut to squares and serve.

©Deepa Sekhar
©Deepa Sekhar


Make the burfi in a medium or sim flame, as it will retain a creamy colour and not discolour.