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Meethi Poori Recipe

Meethi Poori is a cross between mawa kachori and the regular Poori. Find out how to make meethi poori in few simple steps
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Servings: 5
Author: Hina Gujral


  • 4 Cups Wheat Flour
  • ¼ Cup ghee
  • ¼ Cup mawa/khoya grated
  • 1 Cup milk at room temperature
  • 1 teaspoon green cardamom powder
  • ½ Cup powdered sugar or to taste
  • Ghee to deep-fry the Poori

Ingredients to garnish

  • 2 tablespoon pistachio slivers
  • 2 tablespoon 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.