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Malai Khaaja
Bhakhra / Bhakra Bread Cake Cookbooks Culture, Festivals, Traditions Dessert Diwali Donut Mava or Mawa Mava or Mawa for mithai Milk Mithai Mother's Day Navroze Nawruz Pastry Persian Phylo Recipes Review

Pastry filled with Cream or Malai Khaaja

Malai Khaaja are a treat in India, missing these in USA, I made these  and they are slightly different, but they do satisfy the malai …

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Charoli Cherries Culture, Festivals, Traditions Dessert Fruit Ghee Grains Rice, Dal and other Lentils Mava or Mawa Milk Navjote Navroze Nawruz Parsee Parsi Pastry Phylo Recipes Snack Vegetarian Wedding

Rita’s Dar ni Pori

This is a pastry filled with sweet lentils and dry fruits (Mawa is optional). To top it all there are cherries, which are so festive. …

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  1. ParsiCuisine.com on Time and Talents club 90 years and still givingAugust 17, 2026

    Hi Farida, Regret I cannot share from Time and Talent. Rita

  2. ParsiCuisine.com on Cashew Lamb CurryAugust 17, 2026

    Hi Farida, Regret I dont have the red curry powder recipe. However you can make the curry paste - https://www.parsicuisine.com/curry-masala/…

  3. Farida on Cashew Lamb CurryAugust 13, 2026

    Dear Rita can you share red curry powder recipe?thank you

  4. Farida on Time and Talents club 90 years and still givingAugust 13, 2026

    Can I get Parsi recipes from time and talent please.Thank you.

  5. Uday Palace Navsari on Road trip from Mumbai: Driving down to Udvada and NavsariAugust 10, 2026

    A road trip from Mumbai to Udvada and Navsari sounds like a wonderful way to explore Gujarat's coastal beauty and…

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31 responses to “Rita’s Dar ni Pori”

  1. Best wishes for a very Happy Navroze | ParsiCuisine.com Good Food leads to Good Health and a Good Life.
    May 9, 2014

    […] Dar ni Pori […]

    Loading...
  2. Navroz in New Delhi by Shernaz Italia |
    April 1, 2015

    […] preparations began two days in advance. Dar ni pori (rich pastry stuffed with sweetened lentils) and malido (halwa) were carried in big vatus (pots) and served with puris. Anyone who has […]

    Loading...
  3. Homai Avatar
    Homai
    April 9, 2015

    Can one bake instead of girdle cooking
    Please advice
    Thank you

    Loading...
  4. Parsi Cuisine
    April 9, 2015

    Yes, you can bake the pori. Heat oven to 350 and bake till the crust is light and flaky. Watch it does not get too golden brown. I like poris that are almost creamy

    Loading...
  5. Recipes of Traditional Dishes | Parsi Cuisine Recipes and News
    April 12, 2015

    […] Dal ni Pori […]

    Loading...
  6. Ava Ardivisur Parab and enjoying the Dal ni Pori – Indian Parsi Cuisine, Arts & Heritage
    February 1, 2017

    […] Read more and get recipe + Videos  […]

    Loading...
  7. KHUSHROW MISTRY Avatar
    KHUSHROW MISTRY
    September 22, 2017

    FOR PREPARATION OF DAAL, THERE IS NO MENTION OF MAWA AND QTY IN THE INGREDIENTS

    Loading...
  8. Rita
    September 23, 2017

    Mawa is optional so measurement is not included in recipe. You can add 3 tsp mawa to the cooled and cooked dar.

    Loading...
  9. Thanksgiving in Canada with Parsi Dar ni Pori (Pie) – Parsi Cuisine – Good Food, Good Health, Good Life
    October 8, 2017

    […] down. I served it warm. Thank you Villy Divecha and Periz Neville Ghandi for inspiring me and the recipe is from Rita Jamshed Kapadia. I used puff pastry instead of Mann. I rolled the pastry quite thin […]

    Loading...
  10. Daisy Avatar
    Daisy
    October 8, 2017

    Should the dal remain grainy, or mashed?

    Loading...
  11. Rita
    October 9, 2017

    Dal should be mashed fine. This will work better when rolling out the pori (pastry).

    Loading...
  12. Celebrations: FEZANA 30th Anniversary – Parsi Cuisine
    April 10, 2018

    […] mohnu’ include: khatai, ravo, badam pak, sev, dahi, mava cake, kumas, parsi custard, mava ni boi, dar ni pori, badam-ni-boi , jalebi, rabri, or any other traditional sweet dish. Iranian traditions for NowRuz, […]

    Loading...
  13. Pori – Parsi Cuisine
    July 31, 2018

    […] Use Puff Pastry or Rita’s homemade dar ni pori pastry. (click here for recipe). […]

    Loading...
  14. Abbey | threecatsandagirl Avatar
    Abbey | threecatsandagirl
    March 15, 2019

    It looks tasty!!! Thanks for celebrating the Fiesta with us! 🙂 Happy you joined in! Enjoy your weekend!

    Loading...
  15. Chetna Avatar
    Chetna
    March 15, 2019

    Hi ritaji!! Nicely explained dar ni pori. I m not parsi but i hav highest respect nd like for parsi culture and food.

    Loading...
  16. DARAIOUS B BILLIMORIA Avatar
    DARAIOUS B BILLIMORIA
    March 20, 2019

    I might be mistaken but there didn’t seem to be any mention of “mava” in the ingredients, but it is included in the process. I am still not sure what the Maan is.

    Loading...
  17. Rita
    March 20, 2019

    Thanks Chetna.

    Loading...
  18. Rita
    March 20, 2019

    Daraious – Maan is the shortening + rice flour mixture used to make the pastry dough.
    Mava is an optional ingredient and hardly used in the traditional dar ni pori, being creative I add it to the filling sometimes. Use 1/4 cup of mava.
    Thanks for pointing this out.
    Best regards,
    Rita

    Loading...
  19. DARAIOUS B BILLIMORIA Avatar
    DARAIOUS B BILLIMORIA
    March 20, 2019

    Thank you Rita! Is “mava” something I can buy in a mithai shop (I live in the Toronto area)?

    Loading...
  20. Rita
    March 21, 2019

    Yes, you should be able to get the Mava in a mithai shop. Ask for it, it is a base used for making the mithais.
    Better yet, look in the freezer section of any indian grocery store. I get NANAK brand which is good.

    Loading...
  21. Minaz Avatar
    Minaz
    March 24, 2019

    As written in recipe cooked dal n the dough can b kept overnight ..do v need to keep it fridge or outside?

    Loading...
  22. Rita
    March 24, 2019

    Minaz, the dal and dough can be kept outside at room temperature overnight. Actually better if it so you can have the dal and dough soft.

    If you live in very hot weather and are worried the dal may spoil then do refrigerate. Refrigeration will make it hard, but if you do then bring them out and keep outside for 1 hour to get to room temps.

    Loading...
  23. CakePants Avatar
    CakePants
    July 9, 2019

    I eat a lot of lentils, but I don’t think I’ve had them in a dessert before. Thanks for providing the background so I could learn about dar ni pori. It looks delicious!

    Loading...
  24.  Avatar
    Anonymous
    June 13, 2020

    Hi Rita, Can Pure or ‘Desi’ ghee be substituted for the Crisco Shortening? Thank you.

    Loading...
  25. Rita
    June 14, 2020

    Yes, of course! Desi Ghee is the best flavor and taste in the Dar ni Pori. Do not use Dalda or Crisco pls if you can avoid it – not good for health.

    Loading...
  26. Firdousi Wadia Avatar
    Firdousi Wadia
    March 1, 2021

    How to make dough as puff pastry is not common in India.

    Loading...
  27. Firdousi Wadia Avatar
    Firdousi Wadia
    March 1, 2021

    Yes quite interesting.

    Loading...
  28. Rita Jamshed Kapadia
    March 1, 2021

    That’s right Firdousi. In US, I use puff pastry crust for the Pori, which is widely available in supermarkets.
    Rita

    Loading...
  29. Between Flavour and Faith – ParsiCuisine.com
    April 13, 2022

    […] Faram Patel is midway through his work for the day. A steaming toor dal-and-sugar filling for the dar ni pori is ready in a cauldron after being stirred uninterruptedly for close to an hour. The first lot of […]

    Loading...
  30. Baku Avatar
    Baku
    July 7, 2023

    Do we need to fry the mawa first?
    What exactly is maan?

    Loading...
  31. ParsiCuisine.com
    July 8, 2023

    Baku,
    No need to fry the mawa.
    Maan is a shortening made by hand. This gives the pastry layers and makes it more fluffy.

    Loading...

31 responses to “Rita’s Dar ni Pori”

  1. Best wishes for a very Happy Navroze | ParsiCuisine.com Good Food leads to Good Health and a Good Life.
    May 9, 2014

    […] Dar ni Pori […]

    Loading...
  2. Navroz in New Delhi by Shernaz Italia |
    April 1, 2015

    […] preparations began two days in advance. Dar ni pori (rich pastry stuffed with sweetened lentils) and malido (halwa) were carried in big vatus (pots) and served with puris. Anyone who has […]

    Loading...
  3. Homai Avatar
    Homai
    April 9, 2015

    Can one bake instead of girdle cooking
    Please advice
    Thank you

    Loading...
  4. Parsi Cuisine
    April 9, 2015

    Yes, you can bake the pori. Heat oven to 350 and bake till the crust is light and flaky. Watch it does not get too golden brown. I like poris that are almost creamy

    Loading...
  5. Recipes of Traditional Dishes | Parsi Cuisine Recipes and News
    April 12, 2015

    […] Dal ni Pori […]

    Loading...
  6. Ava Ardivisur Parab and enjoying the Dal ni Pori – Indian Parsi Cuisine, Arts & Heritage
    February 1, 2017

    […] Read more and get recipe + Videos  […]

    Loading...
  7. KHUSHROW MISTRY Avatar
    KHUSHROW MISTRY
    September 22, 2017

    FOR PREPARATION OF DAAL, THERE IS NO MENTION OF MAWA AND QTY IN THE INGREDIENTS

    Loading...
  8. Rita
    September 23, 2017

    Mawa is optional so measurement is not included in recipe. You can add 3 tsp mawa to the cooled and cooked dar.

    Loading...
  9. Thanksgiving in Canada with Parsi Dar ni Pori (Pie) – Parsi Cuisine – Good Food, Good Health, Good Life
    October 8, 2017

    […] down. I served it warm. Thank you Villy Divecha and Periz Neville Ghandi for inspiring me and the recipe is from Rita Jamshed Kapadia. I used puff pastry instead of Mann. I rolled the pastry quite thin […]

    Loading...
  10. Daisy Avatar
    Daisy
    October 8, 2017

    Should the dal remain grainy, or mashed?

    Loading...
  11. Rita
    October 9, 2017

    Dal should be mashed fine. This will work better when rolling out the pori (pastry).

    Loading...
  12. Celebrations: FEZANA 30th Anniversary – Parsi Cuisine
    April 10, 2018

    […] mohnu’ include: khatai, ravo, badam pak, sev, dahi, mava cake, kumas, parsi custard, mava ni boi, dar ni pori, badam-ni-boi , jalebi, rabri, or any other traditional sweet dish. Iranian traditions for NowRuz, […]

    Loading...
  13. Pori – Parsi Cuisine
    July 31, 2018

    […] Use Puff Pastry or Rita’s homemade dar ni pori pastry. (click here for recipe). […]

    Loading...
  14. Abbey | threecatsandagirl Avatar
    Abbey | threecatsandagirl
    March 15, 2019

    It looks tasty!!! Thanks for celebrating the Fiesta with us! 🙂 Happy you joined in! Enjoy your weekend!

    Loading...
  15. Chetna Avatar
    Chetna
    March 15, 2019

    Hi ritaji!! Nicely explained dar ni pori. I m not parsi but i hav highest respect nd like for parsi culture and food.

    Loading...
  16. DARAIOUS B BILLIMORIA Avatar
    DARAIOUS B BILLIMORIA
    March 20, 2019

    I might be mistaken but there didn’t seem to be any mention of “mava” in the ingredients, but it is included in the process. I am still not sure what the Maan is.

    Loading...
  17. Rita
    March 20, 2019

    Thanks Chetna.

    Loading...
  18. Rita
    March 20, 2019

    Daraious – Maan is the shortening + rice flour mixture used to make the pastry dough.
    Mava is an optional ingredient and hardly used in the traditional dar ni pori, being creative I add it to the filling sometimes. Use 1/4 cup of mava.
    Thanks for pointing this out.
    Best regards,
    Rita

    Loading...
  19. DARAIOUS B BILLIMORIA Avatar
    DARAIOUS B BILLIMORIA
    March 20, 2019

    Thank you Rita! Is “mava” something I can buy in a mithai shop (I live in the Toronto area)?

    Loading...
  20. Rita
    March 21, 2019

    Yes, you should be able to get the Mava in a mithai shop. Ask for it, it is a base used for making the mithais.
    Better yet, look in the freezer section of any indian grocery store. I get NANAK brand which is good.

    Loading...
  21. Minaz Avatar
    Minaz
    March 24, 2019

    As written in recipe cooked dal n the dough can b kept overnight ..do v need to keep it fridge or outside?

    Loading...
  22. Rita
    March 24, 2019

    Minaz, the dal and dough can be kept outside at room temperature overnight. Actually better if it so you can have the dal and dough soft.

    If you live in very hot weather and are worried the dal may spoil then do refrigerate. Refrigeration will make it hard, but if you do then bring them out and keep outside for 1 hour to get to room temps.

    Loading...
  23. CakePants Avatar
    CakePants
    July 9, 2019

    I eat a lot of lentils, but I don’t think I’ve had them in a dessert before. Thanks for providing the background so I could learn about dar ni pori. It looks delicious!

    Loading...
  24.  Avatar
    Anonymous
    June 13, 2020

    Hi Rita, Can Pure or ‘Desi’ ghee be substituted for the Crisco Shortening? Thank you.

    Loading...
  25. Rita
    June 14, 2020

    Yes, of course! Desi Ghee is the best flavor and taste in the Dar ni Pori. Do not use Dalda or Crisco pls if you can avoid it – not good for health.

    Loading...
  26. Firdousi Wadia Avatar
    Firdousi Wadia
    March 1, 2021

    How to make dough as puff pastry is not common in India.

    Loading...
  27. Firdousi Wadia Avatar
    Firdousi Wadia
    March 1, 2021

    Yes quite interesting.

    Loading...
  28. Rita Jamshed Kapadia
    March 1, 2021

    That’s right Firdousi. In US, I use puff pastry crust for the Pori, which is widely available in supermarkets.
    Rita

    Loading...
  29. Between Flavour and Faith – ParsiCuisine.com
    April 13, 2022

    […] Faram Patel is midway through his work for the day. A steaming toor dal-and-sugar filling for the dar ni pori is ready in a cauldron after being stirred uninterruptedly for close to an hour. The first lot of […]

    Loading...
  30. Baku Avatar
    Baku
    July 7, 2023

    Do we need to fry the mawa first?
    What exactly is maan?

    Loading...
  31. ParsiCuisine.com
    July 8, 2023

    Baku,
    No need to fry the mawa.
    Maan is a shortening made by hand. This gives the pastry layers and makes it more fluffy.

    Loading...

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