Meethi poori or sweet poori made with jaggery is a traditional recipe made at the Teej festival in North India. These poori are sweet in taste and crispier in texture. Meethi poori is served mainly with mango pickle and delicious rabdi kheer.
Whole wheat flour and jaggery are the main ingredients in making these sweet poori. A small quantity of black pepper, saunf, and ginger powder is also used to give them a unique spicy taste. You can also add sesame seeds, cinnamon powder or nutmeg powder if you like. These ingredients give it a spicy touch as well as help in improving digestion.
Traditionally, meethi poori is very sweet in taste but in my version, I have kept it just mildly sweet. You can make them in large quantities and store them in an airtight container at room temperature for about 4-5 days. They taste even more delicious after keeping 2-3 days.
My other poori or Indian bread recipes
Urad dal poori |how to make bedmi poori at home
Hare matar ki poori / Green peas stuffed masala poori
Paneer And Coriander Paratha/Protein-rich Paratha Recipe
Methi cauliflower stuffed paratha |healthy paratha recipe
Easy whole wheat tawa naan recipe (without yeast)
Main ingredients required
Whole wheat flour
Suji
Milk
Oil
Jaggery
Ginger powder
Black pepper powder
Saunf
Difference between plain poori and sweet poori
Making sweet poori is similar to making plain poori. Just a few things that we should remember is that the dough of this poori should be tight. Like simple poori, these poori does not need to puff up. Meethi poori also takes a longer time to cook than the plain pooris. Also, they are fried at a low-medium temperature as compared to simple pooris which need medium-high temperature for frying.
Their thickness is also more than the simple poori but less than mathri. Meethi poori needs ingredients that are always present at home and very easy to prepare. These pooris are very famous in North India during the festival time but in Gujarat and Maharashtra, they are mostly served in the breakfast. sweet poori tastes best when served with rabdi kheer as a meal. It is also a perfect snack or travelling food.
Step by step preparation of Meethi Poori Recipe/ Sweet Poori With Jaggery
1. In a saucepan, add water and jaggery. Bring to boil and switch off the flame. Cover and leave it aside for 10-15 minutes.
2. After 15 minutes, jaggery dissolves in the water. Then strain it and keep it aside.
3. Now in a pestle mortar crush saunf and black pepper, keep them aside.
4. In a big bowl, add whole wheat flour, crushed saunf, black pepper, ginger powder, and suji. Add jaggery water and milk. Make a tight dough. Cover and leave it aside for 5-10 minutes.
5. After 10 minutes, knead the dough for few seconds and make small lemon size balls out of it. Roll each ball into a 3-4 inch circle with a thickness of 1/2 cm. Keep them on a plate.
6. Heat oil in a frying pan on a low-medium flame. Add 3-4 pooris at a time and fry them till they become crisp from both sides. These poori does not need to be fluffy.
7. Strain excess oil and transfer them to a plate. Fry all the pooris in the same way.
Serving suggestion
Sweet pooris are mainly prepared during festival time and serve with pickle and rice kheer. In same states they are served for breakfast. These puris are a great option for travelling snacks as they are easy to carry and provide filling for a longer time.
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Tips and tricks
- The dough of the sweet poori should be tighter than regular poori.
- Fry them on the low-medium flame that makes them crispier as well as increase their shelf life.
- They are little thicker than simple pooris.
- Store them in an airtight container. They stay good for 4-5 days.
Recipe card
Meethi Poori Recipe/ Sweet Poori With Jaggery
Ingredients
- 100 gm jaggery
- 120 ml water
- 100 ml milk
- 350 gm whole wheat flour
- 2 tbsp suji
- 2 tbsp oil
- 1 tbsp saunf
- ½ tsp ginger powder
- 10-12 black pepper
Instructions
- In a saucepan, add water and jaggery. Bring to boil and switch off the flame. Cover and leave it aside for 10-15 minutes.
- After 15 minutes, jaggery dissolves in the water. Then strain it and keep it aside.
- Now in a pestle mortar crush saunf and black pepper, keep them aside.
- In a big bowl, add whole wheat flour, crushed saunf, black pepper, ginger powder, and suji. Add jaggery water and milk. Make a tight dough. Cover and leave it aside for 5-10 minutes.
- After 10 minutes, knead the dough for few seconds and make small lemon size balls out of it. Roll each ball into a 3-4 inch circle with a thickness of 1/2 cm. Keep them on a plate.
- Heat oil in a frying pan on a low-medium flame. Add 3-4 pooris at a time and fry them till they become crisp from both sides. These poori does not need to be fluffy.
- Strain excess oil and transfer them to a plate.
- Fry all the pooris in the same way.Let them cool completely and store in an airtight container.
Video
Notes
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