Ingredients (6)
For the filling
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100 g
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dessicated coconut
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|
50 g
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castor sugar
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|
2 tbsp
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condensed milk
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For the dough
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125 g
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cake flour
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|
70 g
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ghee
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60 ml
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milk
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Method:
Lightly toast the coconut and set aside to cool.
Once the coconut has cooled, add the castor sugar and condensed milk. Mix until well combined.
In a separate bowl, combine the flour and ghee until it resembles breadcrumbs.
Add the milk gradually, until the dough just comes together.
Knead the dough for a minute and portion into smaller more workable balls.
Roll the dough out to roughly 3–4mm in thickness.
Using a floured cookie cutter or a dough press, cut out circles. (Keep the discarded pieces of dough to test the oil temperature.)
Take a tablespoon of the filling and place it in the centre of one half of the circle.
Fold unfilled half of the circle over the filled half to create a half-moon shape. Use a fork to press down on the edges to seal. Alternatively, you can use a dough press.
Fry your poli on medium heat in small batches until golden in colour.
Drain on paper towel.
Enjoy with a cup of tea.
Tips:
- Do not over-mix the dough. Mix until the dough comes together, then knead for a minute.
- When cutting your dough circles, use a cookie cutter that’s a size bigger than you actually want it to be. This helps with folding as it gives you a little excess to play with. And it’s easier to trim off the excess dough than to try to stretch it.
- If you can get a dough press, I would recommend it. It makes the folding extremely quick and easy plus it creates consistency. If using a dough press, lightly flour it before placing your cut dough on it.
- Fry your poli on medium heat. To test if the oil temperature is correct, place one of the discarded pieces of dough in the oil. If the edges start to bubble, the temperature is right.
Reprinted with permission from Keshree Chundriah. For more recipes, follow along on Instagram.
