Meethi Poori Recipe is an ode to all those simple joys of festive celebrations in a small town, where I grew up. In those days, no fancy desserts, puddings or store bought confectionary would frame our Diwali. Instead, it was the simple, homemade sweet dishes prepared by the mom and the aunts that enticed our taste buds and sweet tooth cravings. Recipes like Meethi Poori, Sooji Ka Halwa, Gajar Halwa or Gujia are very close to my heart and evoke a strong nostalgia whenever I cook them. These are the dishes that remind me of cheerful and best Diwali’s celebrated at my ancestral home with the loved ones. No elaborate feasts or royal buffets could compete with these festive comfort foods. Meethi Poori is a cross between mawa kachori and the regular Poori. It has the taste similar to that of a rich Rajasthani Mawa Kachori while the crispness and flakiness of a perfect Poori.
For someone like me, who has found comfort in undemanding pleasures in life, recipes like Meethi Poori bring great joy. One, it has a fuss-free, less time taking making process. Second, it is always a guaranteed crowd favorite including kids. Third, it tastes absolutely delish. We have this weird food tradition of serving Meethi Poori with tea and some savory snacks for either breakfast or evening snacks on the day of Diwali. But you can serve it with rich, subtle curry as well. And even if you are planning sweet dish like Kheer or Phirni for the Diwali dinner, then also you can serve Meethi Poori with the main course to subserve a combination of flavors. After all, Diwali is all about good food. Just on time to enhance the celebratory mood, our recipe of Beer-Butter Mushroom printed in this month’s Better Homes and Gardens India issue. You can grab your copy from the nearest newsstand and let us know if you like the recipe.
You can browse through our collection of 20+ Diwali Recipes on Pinterest and plan your gala platter for the festival. Learn how to make Meethi Poori in few simple steps:
- 4 Cups Wheat Flour
- 1/4 Cup ghee
- 1/4 Cup mawa/khoya grated
- 1 Cup milk at room temperature
- 1 tsp green cardamom powder
- 1/2 Cup powdered sugar or to taste
- Ghee to deep-fry the Poori
- 2 tbsp pistachio slivers
- 2 tbsp almond slivers
- a pinch of saffron strands soaked in a tablespoon of milk (optional)
- Combine together in a mixing bowl ( buy it here )
- flour, mawa, cardamom powder, powdered sugar and ghee. Mix nicely to incorporate all the ingredients into the flour.
- Now adding milk in small portions try knead a smooth regular poori like dough. If you want to understand how to knead dough for the Poori ( click here ).
- Incase, the milk is not enough to knead the flour, then you can use water. Use one tablespoon of water at a time. The dough should firm to touch and pliable.
- Cover the dough with a clean muslin cloth and set aside to rest for 15 - 20 minutes.
- Heat Ghee in a deep-frying pan ( buy it here ) over medium flame.
- Divide the dough into equal size small portions. Shape each portion into round balls.
- Take one ball and roll it into a round disc of 2 - 3 inch. Similar, to plain Poori.
- Make small balls of the dough and roll them to make 21/2 to 3 inch disc.
- Fry the Pooris one at a time until they puff and turn light brown in color.
- Transfer to a plate and cook the remaining meethi poori.
- Sprinkle sliced nuts and saffron over Meethi Poori.
- Serve Meethi Poori warm with tea.