Poli Recipe With Condensed Milk Hotel Style Cooking Instant

Poli Recipe With Condensed Milk Hotel Style Cooking Instant is a sweet, rich version of the traditional Indian flatbread known widely as Puran Poli or Holige, adapted so you can prepare it fast with condensed milk for sweetness and texture boost. This instant hotel-style twist makes it easier and quicker without losing the authentic taste. For more details, check the hotel booking.

Recipe Card

Ingredients

• For Dough
  • All-purpose flour (Maida) – 2 cups (approx. 250 g)
  • Wheat flour (Atta) – 1 cup (approx. 120 g)
  • Salt – ½ tsp
  • Turmeric powder – pinch (for color)
  • Warm water – ¾ cup (for kneading)
  • Oil – 2 tbsp (for kneading)
  • Ghee/oil – extra for cooking
• For Filling (Instant Sweet Filling)
  • Cooked chana dal (pressure cooked until soft) – 1 cup (approx. 200 g)
  • Condensed milk – ¾ cup (approx. 180 ml)
  • Jaggery (grated) – ½ cup (approx. 100 g) – optional for deep caramel flavor
  • Cardamom powder – 1 tsp
  • Nutmeg powder – ¼ tsp (optional)
  • Ghee – 1 tbsp (for filling sauté)

Step-By-Step Instructions

1. Prepare The Dough (10 mins + Rest)

In a large bowl, add the all-purpose flour, wheat flour, salt, and turmeric. Mix thoroughly with your fingers so the turmeric spreads color evenly. Make a well in the center, then pour warm water gradually and start to knead.

When the dough begins to form, add 2 tbsp of oil and continue kneading for 7–8 minutes until the dough is soft but not sticky. Cover with a damp cloth and let it rest for 10–15 minutes. Understanding Poli Recipe Condensed Milk is essential.

2. Make The Sweet Filling (15 mins)

Heat 1 tbsp of ghee in a non-stick pan on medium. Add the cooked chana dal and sauté for 2 minutes. Add condensed milk and jaggery (if using) to the pan and stir gently so the sugar doesn’t stick on the bottom.

However, reduce the heat to low and stir continuously for about 8–10 minutes until the mixture thickens and starts pulling away from the pan. Add cardamom powder and nutmeg, mix, and turn off the heat.

Also, this homemade filling balances the caramel notes of condensed milk with the earthy lentil sweetness traditional to puran poli making. If the mixture is too wet, keep cooking for another 2–3 minutes – you want a pliable dough-like filling that holds shape when rolled. This relates to Poli Recipe Condensed Milk.

3. Portioning (5 mins)

Divide the rested dough into 8 equal balls (roughly golf-ball size). Similarly, divide the sweet filling into 8 balls. Keep them covered so they don’t dry out.

4. Stuff & Roll (10 mins)

Take one dough ball and flatten it slightly with your fingers. Dust the working surface lightly with flour and roll into a small disc of about 3–4 inches. Place one filling ball in the center, then gather the edges and pinch to seal. Gently roll again into a 6–7 inch round, taking care not to tear the dough. The goal is a thin, even layer around the sweet core, just like hotel style polies.

5. Cook The Poli (10 mins)

Heat a non-stick skillet or tawa on medium. Place the rolled poli on the hot surface. Cook for 60–90 seconds until you see small bubbles and pale brown spots. Flip, brush lightly with ghee, and cook the other side for another 60–90 seconds. Flip again once or twice to ensure even golden spots and a slight crispiness. Repeat with remaining polies. Learn more about Poli Recipe Condensed Milk.

Pro Tips From Personal Cooking Experience

• Soft Dough Is Key: I personally recommend resting the dough at least 10 minutes before rolling. It helps gluten relax and prevents tearing.
• Condensed Milk Adjustment: If you like sweeter polies, add a little more condensed milk to the filling. Start with 50 ml extra and taste as you go.
• Cooking Temperature: Keep the skillet at medium. Too hot and the outside will darken before the inside heats through.
• Rolling Technique: Use minimal extra flour for dusting – too much flour makes the dough dry and tough to roll.
• Batch Prep: You can make the filling a day ahead and refrigerate; just warm it slightly before stuffing.

Chef’s Notes

Substitutions

If you don’t have chana dal, you can substitute with cooked toor dal — it will slightly change the flavor but still deliver a luscious filling. For a gluten-free version, try using a gluten-free all-purpose mix for the dough.

Storage Tips

Store leftover polies in an airtight container for up to 3 days in the refrigerator. Reheat on a skillet with a light brush of ghee for best texture. The sweet filling can be stored separately for up to 5 days in the fridge.

Nutrition Information Per Serving (Approx.)

This nutrition estimate is based on a typical puran poli using dal and sweet ingredients like condensed milk and jaggery. If you want to reduce sugar, cut back on jaggery and adjust condensed milk accordingly. Traditional puran poli nutritional profiles are similar, with variations in calories depending on stuffing ratio and added ghee/oil. This relates to poli recipe condensed milk.

What Surprised Me About This Version

When I visited a small hotel in Mumbai known for its sweet breads, I noticed the chefs added condensed milk to their puran poli filling for a richer, creamier texture. This little tweak shaved off hours from the usual process that involves slow jaggery melting. That instant sweetness with a hint of caramel became my personal favorite twist compared to regular jaggery or sugar versions.

FAQs

Can I Use Only Condensed Milk Without Jaggery?

Yes. You can skip jaggery entirely if you prefer a milkier sweet flavor. But balance sweetness by starting with less condensed milk and adjusting after tasting.

Why Does Traditional Puran Poli Not Use Condensed Milk?

Traditional puran poli relies on jaggery or sugar for sweetness and flavor, with history traced back over centuries in Indian cuisine and mentioned in traditional cookery texts. This relates to poli recipe condensed milk.

Can I Freeze These Polies?

Yes. Freeze cooked polies in a single layer with parchment between them for up to 1 month. Reheat on a hot skillet before serving.