Saffron Milk Poori Recipe – Authentic Indian Sweet & Fried Bread

Last Updated on 2 months by Neha Deshmukh

Saffron Milk Poori Recipe – Authentic Indian Sweet & Fried Bread

Okay, let’s be real. There’s something magical about warm, sweet poori dipped in creamy, fragrant milk. This Saffron Milk Poori (or ‘Gul Poori’ as some call it!) is a childhood favorite of mine, and I’m so excited to share my family’s recipe with you. It’s a little bit of work, but trust me – the first bite will make it all worthwhile. It’s perfect for festive occasions, or honestly, just a cozy weekend treat!

Why You’ll Love This Recipe

This isn’t just any sweet treat. It’s a delightful combination of textures – crispy, flaky poori softened by the luxurious saffron-infused milk. The aroma alone is enough to transport you to an Indian sweet shop! Plus, it’s surprisingly easy to make, even if you’ve never made poori before. This recipe strikes the perfect balance between traditional flavors and a relatively simple process.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cup wheat flour (approx. 240g)
• 2 tbsp rava (semolina) (approx. 20g)
• 3 cup milk (approx. 720ml)
• 0.25 tsp saffron (approx. 0.8g)
• 0.25 cup sugar (approx. 50g)
• 0.25 tsp cardamom powder (approx. 1g)
• 2 tbsp almonds, chopped (approx. 15g)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rava (Semolina): Don’t skip this! The semolina adds a lovely, slightly grainy texture to the poori, making it extra crispy and helping it hold its shape during frying. It’s a small amount, but it really elevates the final result.
• Saffron: Quality matters here. Look for deep red saffron strands – they’ll have a stronger flavor and color. I usually get mine from a local Indian grocery store, but online is fine too. A little goes a long way!
• Cardamom: I prefer using green cardamom for this recipe, as it has a brighter, more floral aroma. Black cardamom has a smokier flavor that doesn’t quite suit the sweetness. But hey, if you love black cardamom, go for it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the wheat flour and rava. Gradually add water, mixing until a stiff, smooth dough forms. Knead it well – about 5-7 minutes – to develop the gluten.
2. Now, heat the oil in a deep frying pan or kadai over medium-high heat. It should be hot enough that a tiny piece of dough sizzles immediately when dropped in.
3. Divide the dough into small, equal portions. Roll each portion into a small disc, about 3-4 inches in diameter. Don’t worry about making them perfect circles!
4. Carefully slide the poori into the hot oil, one at a time. Gently press down on the poori with a slotted spoon to help it puff up. Fry until golden brown and crispy on both sides.
5. Remove the fried poori and drain on paper towels to remove excess oil.
6. While the poori is frying, let’s make the saffron milk. In a separate kadai, heat the milk with saffron. Bring to a gentle simmer and cook for about 5 minutes, until the milk thickens slightly and turns a beautiful golden color.
7. Add the sugar and cardamom powder to the milk, stirring continuously until the sugar dissolves.
8. Now for the fun part! Fold each fried poori into a triangle shape and immediately dip it into the warm saffron milk, making sure both sides are coated.
9. Let the poori soak in the milk for about 10 minutes, until they soften and become deliciously soaked.
10. Garnish with chopped almonds and serve warm!

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the poori will absorb too much oil and become soggy. If it’s too hot, they’ll burn quickly.
• Don’t Overcrowd the Pan: Fry the poori in batches to maintain the oil temperature.
• Kneading is Important: A well-kneaded dough will result in softer, more pliable poori.
• Warm Milk is Best: The warm milk helps the poori soften quickly and absorb the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favorite plant-based milk (almond, soy, or oat milk work well) instead of dairy milk.
• Gluten-Free Adaptation: Experiment with gluten-free flour blends, but you might need to adjust the water quantity. A mix of rice flour and tapioca starch can work well.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg to the saffron milk for a warmer flavor. Feel free to experiment!
• Festival Adaptations: This is a popular treat during Holi and Diwali. During Diwali, my family adds a tiny bit of edible silver leaf (varak) for extra festivity.

Serving Suggestions

Saffron Milk Poori is best enjoyed warm, right after it’s soaked in the milk. It’s a delightful dessert on its own, or you can serve it with a side of fresh fruit or a scoop of vanilla ice cream. A cup of masala chai alongside is always a good idea!

Storage Instructions

Leftover Saffron Milk Poori is best enjoyed immediately, but you can store it in an airtight container in the refrigerator for up to 2 days. The poori will lose some of its crispness, but it will still be delicious. Reheat gently in the microwave or oven before serving.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying poori? Vegetable oil, sunflower oil, or canola oil are all good choices. They have a neutral flavor and high smoke point.
• Can I make the saffron milk ahead of time? Yes, you can! Just store it in the refrigerator and reheat gently before dipping the poori.
• How do I prevent the poori from becoming soggy? Make sure the oil is hot enough and don’t overcrowd the pan. Drain the fried poori on paper towels immediately.
• What is the best way to store leftover saffron milk poori? Store in an airtight container in the refrigerator for up to 2 days.
• Can I use ghee instead of oil for frying? Absolutely! Ghee will give the poori a richer, more aromatic flavor. Just be careful not to burn it.

Enjoy making this special treat! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!