Sweet Poori is a dish which Konkani’s prepare as Nivedyam during ‘Hanumant Jayanthi’ day. It is prepared just like how we prepare normal wheat poori. But to Sweet Poori we add sugar to make it sweet. To prepare this poori you need not make the poori crispy. So you need not add rava during the preparation of the dough as you usually do in normal poori preparation.
You can even Sweet Poori if you have left over poori at home. You can even serve Sweet Poori to your children when they return from school as a 4’0 clock dish.
Ingredients
You need
- 1 cup of wheat flour
- Water as required
- Salt to taste
- Oil for deep frying
- Sugar as required
Method
Take wheat flour in a mixing bowl. Add salt as required. Add water little by little to make a dough which is tighter than that you prepare for chapattis.
Knead the dough for a few minutes before rolling the poori’s using the rolling pin. The dough should be crack free that is it has to be a smooth dough.
Cut the dough into small size balls as shown in the photograph.
Now roll the balls gently using a rolling pin. Apply pressure gently on the sides while rolling.
In the mean time heat oil for deep frying in a kadai. You can use either coconut oil, rice bran oil or any vegetable oil. The traditional way for preparing the sweet poori used ghee for deep frying than oil. But I have used oil in my recipe.
Once you are done with all the rolling you can start frying the poori’s.
You can use a strainer or even kitchen towels to remove excess oil from the poori’s.
Once the poori have cooled down take a wide mouthed vessel sprinkle 1 tspn of sugar at the bottom. Place a poori on top of this sprinkled sugar. Then again sprinkle sugar on top of this poori. Place another poori on top of this sprinkle sugar on top of this poori. Repeat the process for all the poori’s.
Leave the preparation for 4 to 5 hours. This is for the sugar to dissolve in the oil sticking to the poori and give sweetness to the dish.
Your sweet poori is ready to be served.
Tips
If you are preparing poori’s in the morning for breakfast apply sugar and keep and have it in the evening.
Actually the ghee fried poori’s are more tastier than the oil fried ones.
If you want to prepare soft and crispy normal poori’s
While preparing the normal poori’s I usually do not add rava to the wheat flour to make them crispy. I just use wheat flour alone and make a tighter and smooth dough.
While kneading the dough I usually use water of normal temperature only. Hot water or luke warm water when used make poori’s to absorb more oil during frying.
Roll the balls of dough gently without applying much pressure on the sides. See that you do not roll it into thin poori’s. Thin poori will not puff up in oil and they will absorb more oil.
Use medium flame after heating the oil to fry the poori’s.
Serve hot and puffed poori’s with potato masala, muga humman, chonya dhali humman, muga dhali humman or even dhali thoy.
