Nowruz 2023: Parsi Dar Ni Pori For A Tea Time Treat
Image Credit: biglittlem/Instagram

As the spring equinox approaches, the Parsi community around the world gears up to celebrate Navroze, the Persian new year. And what better way to celebrate than with delicious Parsi food? Among the many dishes that make up a traditional Navroze feast, one dessert stands out in particular: Dar Ni Pori.

Dar Ni Pori is a sweet, flaky pastry filled with a mixture of jaggery (unrefined cane sugar) and roasted gram flour. It is typically served warm with a dollop of butter or ghee on top, and pairs perfectly with a hot cup of chai.

The origins of Dar Ni Pori can be traced back to the state of Gujarat in India, where many Parsis settled after fleeing persecution in their homeland of Persia (now Iran) centuries ago. The dish has since become a beloved staple of Parsi cuisine and is often served at special occasions and festivals, including Navroze but also just as a sweet treat along with afternoon tea. 

Making Dar Ni Pori requires a bit of skill and patience, as the pastry dough must be rolled out thinly and the filling must be mixed to just the right consistency. But the end result is well worth the effort. The outer crust is crispy and buttery, while the inside is gooey and sweet, with a subtle nutty flavour from the flour. All is held together with a fragrant flour mixture called maan. While Dar Ni Pori is traditionally made with jaggery, some modern variations use brown sugar or even maple syrup as a substitute. Some also add chopped nuts or dried fruit to the filling for extra texture and flavour.

Image Credits: menuinthemaking/Instagram



For the Dar Filling:

  • 2 cups toor dal, soaked overnight
  • 2 cups sugar
  • 3 tbsp ghee
  • 2 tbsp blanched almonds, thinly sliced
  • 1/2 cup mixed fruits (raisins, tutti fruity)
  • 1 tsp rose essence
  • 2 tsp elaichi powder
  • 2 tsp jaifal powder
  • 1 tsp charoli (optional)

For the flour slurry (maan):

  • 4 tbsp ghee
  • 2 tbsp all-purpose flour
  • 2-3 drops rose essence
  • Cold water to soak the maan

For the Pastry:

  • 1 cup fine semolina or rava
  • 1.5 cups all-purpose flour
  • 1.5 tbsp ghee
  • 2-3 drops rose essence


  • Pressure cook the soaked toor dal for 2 whistles. Take it off the heat and add sugar and ghee. Blend everything together with a hand blender.
  • Add the almonds, charoli (if using), mixed dried fruit, rose essence, elaichi and jaifal powder to the mixture. Cook the mixture on very low heat, stirring continuously until thick and well mixed.
  • For the Maan, mix the flour and ghee with your hands until smooth and light to touch. Keep this Maan immersed in cold water to ensure it stays moist. Add 2 drops of rose essence to the water for perfume.
  • Mix the semolina, flour, and ghee in a food processor or by hand to make a dough. Divide the dough into balls and knead each ball into a smooth mixture on a floured surface. Roll them into discs and cover with a damp cloth.
  • Spread a tablespoon of Maan on the flat pastry. Sprinkle this sheet with flour and layer another sheet on top.
  • Create small cup shapes out of the dough and place them aside to rest for 10 minutes. Roll the Dar mixture into an equal number of balls and place one inside each cup, slowly stretching the edges together and sealing them with water.
  • Preheat an oven to 200 degrees C and bake the poris for 10-15 minutes until each side is golden brown.
  • Let them cool, slice and enjoy!