Poli

Method:

1. Lightly toast the coconut and sesame seeds on medium heat. When the coconut starts to change color, remove from heat and set aside to cool.
2. Once the coconut and sesame seeds have cooled, add in the castor sugar and condensed milk. Mix until well combined and set aside.
3. Combine the flour and ghee together and mix until it resembles breadcrumbs.
4. The milk is the binding agent, so you add a little by little until the dough comes together.
5. Knead the dough for a minute and portion into smaller more workable balls.
6. Roll the dough out to roughly 3-4mm in thickness.
7. Using a floured cookie cutter or a dough press, cut out circles. Keep the discarded pieces.
8. Take tablespoon of the filling and place it in the center of one half of the circle.
9. Fold the unfilled side of the circle over the filled to create a half moon shape. Use a fork to press down on the edges to seal. Alternatively, you can use a dough press.
10. Fry the Poli on medium heat in small batches until golden in color. 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.
11. Drain on paper towel.
12. Enjoy with a cup of tea.


Tips
1. Do not over-mix the dough. Mix until the dough comes together, then knead for a minute.
2. 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.
3. 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.
4. Fry your poli on medium heat. To test if the oil temperature is right, place one of the discarded pieces of dough in the oil. If the edges start to bubble, the temperature is right.