Flaky Poli Recipe
A delicious South African Indian pastry filled with coconut, sesame seeds and condensed milk
Servings: 27
Ingredients
- 125 gram butter
- 2 cups cake flour
- 1/2 cup cold milk you may need more or a little less
- 1 cup dessicated coconut
- 1/2 cup sesame seeds
- 2 teaspoon elachie/cardamom powder
- 2 tablespoon almond powder
- 2 tablespoon flaked almonds
- 1/2 cup condensed milk depending on how sweet you prefer it
Instructions
- Fry the coconut, almonds and sesame seeds in a pan, on low heat, until it turns slightly brown. Add cardamom and almond powder, mix and add condensed milk. Mix well and set aside
- For the pastry, rub the butter into the flour with your fingertips until it forms fine breadcrumbs
- Pour the milk, a little at a time until the dough comes together. Do not overmix the dough. Remember you want a flaky pastry so overhandling the dough will result in a stiff pastry. Divide the dough into two portions. Roll out each portion of dough about 26cmx30cm , approximately 3mm thickness, and cut out round circles with a cookie cutter, 8cm will do.
- Place a teaspoon of filling onto one side of each circle and fold it over, spread some of the flour paste on the edges of the circle. Bring the edges together and press it down with your fingertips
- You can make a rope like design on the edge of the poli or you can press it with a fork
- Fry the poli in hot oil over medium heat. Serve warm
Notes
- Never add all of the milk at once, you could use more or less milk
- You can omit the almonds if you wish and you can also add some nuts if you prefer.
- You can adjust the sweetness according to your taste by adding a little more condensed milk. This filling is not super sweet and for me it has the right amount of sweetness.
- You can freeze the poli by placing them in an airtight container, separate the layers with cling wrap.
- To test if the oil is hot enough, place the back of a wooden spoon in the oil and if the oil bubbles rapidly it is ready.