Makmal poori is a delicious fried poori soaked in sugar syrup. Usually this is prepared in maida and as you all know I use maida very rarely in my recipes and opt for healthy version. I made this in wheat flour and added brown sugar. The Poori is stuffed with roasted gram and coconut before frying in oil and soaked in sugar syrup.
We have a small makmal poori shop in Dharmapuri near our area and my mother gets that home whenever she goes to bazaar. That shop is only for makmal poori and we use to see people crowded in shop for getting the sweet. If we eat makmal poori from that shop, we would never stop with one. This has become famous dessert in many marriages in our place. I tried making that at home and could get a yummy makmal poori with wheat flour. I have added desiccated coconut and fresh grated coconut can also be used by dry roasting in pan for few minutes. This is my special recipe for Varalakshmi nombu.
The video recipe of Makmal poori / stuffed sweet poori is here. Kindly watch it and subscribe to my YouTube channel.
- Wheat flour – 1 cup
- Salt – pinch
- Water – as required for kneading
- Oil – for frying
- Roasted gram – 1/2 cup
- Desiccated coconut – 1/2 cup
- Brown sugar – 4 tblspn
- Cardamom – 3
FOR SUGAR SYRUP:
- Sugar – 1/2 cup
- Water – 1/4 cup
1. Take wheat flour and salt in a bowl and mix well adding water little by little. Knead into smooth dough and keep aside for 10 minutes.
2. Prepare sugar syrup by boiling sugar and water. Let the sugar dissolve and become sticky. The one string consistency is not needed. The syrup has to be in gulab jamun syrup consistency.
3. Take roasted gram, brown sugar and cardamom in a blender and blend into coarse powder. Transfer to a bowl and add desiccated coconut to it. Mix everything and this is the filling powder.
4. Now take small ball out of the dough and dust some flour. Roll into thick circles like the size of chapathi.
5. Place 3 tsp of filling at the centre and close the dough from other side. Seal the edges and using a fork make impressions at the edges. Repeat for remaining dough.
6. Heat oil and drop the stuffed poori one at a time. Cook until it changes color. Flip the other side using ladle and cook for a minute. The colour has to be golden brown on both sides.
7. Remove from oil and drain excess oil. Soak it in sugar syrup for few minutes or pour the sugar syrup into the pooris.
8. Garnish with chopped nuts and serve.
9. Enjoy this delicious, soft makmal poori. This stays good for 4-5 days.