Paal Puri

Ingredients

• 1 cup fine semolina, powdered
• A pinch of salt 
• 4½ cups full fat milk 
• 10-12 cashewnuts, soaked
• 6-8 almonds, soaked and peeled
• ½ cup sugar
• ¼ teaspoon green cardamom powder
• A large pinch of saffron + for garnish
• Ghee for greasing
• Oil for deep frying
• 3-4 almonds, slivered
• 3-4 pistachios, blanched, peeled and slivered

Method

1. Take semolina in a large bowl, add salt, ⅓ cup water and knead to a stiff dough. Continue to knead for 4-5 minutes. Cover with a damp muslin cloth and set aside for 30 minutes.
2. Meanwhile, heat 4 cups milk in wide non-stick pan and bring it to a boil. Reduce the heat to low and continue to cook, stirring in between, for 6-8 minutes.  
3. Put the soaked cashewnuts and almonds in a blender jar. Add remaining milk and blend to a fine paste.
4. Add the blended paste to the milk and mix well. Cook on low heat, stirring continuously, till the mixture thickens.
5. Add sugar, green cardamom powder, a few saffron strands and mix well. Cook till the sugar melts. This is paal.
6. To make the puris, take a small portion of the dough and shape it into a ball. Grease the worktop with some ghee. Place the dough ball on it and roll it into a small disc. Using a round cookie cutter, cut out roundels. 
7. Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep-fry till they puff up and turn golden brown. Drain on absorbent paper.
8. Arrange the puris on a serving platter and pour the paal over it. Sprinkle slivered almonds, slivered pistachios and garnish with a few saffron strands. Set aside for 10-15 minutes before serving.