Fold the other half over to form a semi-circle. Press the edges firmly with your fingertips, then secure them by crimping with a fork.
Gradually add condensed milk, mixing until the filling holds together without being too wet. Set aside. 2. Make the Dough
Slowly add the cold milk and lukewarm water. Knead lightly until you have a soft, smooth, and pliable dough. Do not over-knead. Rest: Let the dough rest for at least 10–15 minutes. 3. Assemble and Fry asha maharaj poli recipe
Asha Maharaj is a household name in South Africa, celebrated for her mastery of Indian cuisine and her decades of experience as a chef, lecturer, and radio personality. Her poli recipe is particularly renowned for producing a decadent, flaky sweetmeat that is a staple for celebrations like Diwali. While traditional Indian is a soft, lentil-stuffed flatbread, the Asha Maharaj style
On a floured surface, roll the dough thin (about 2mm). Use a cookie cutter or the rim of a glass to cut out circles (typically 2–3 inches). Fold the other half over to form a semi-circle
This version focuses on the classic flaky texture and rich coconut filling found in her shared collections. For the Dough (Pastry): 4 cups all-purpose flour ½ tsp baking powder 1 tsp salt 3 tbsp butter or ghee (must be cold) ½ cup cold milk ½ cup lukewarm water (add more as needed for a soft dough) For the Filling: 1 cup desiccated or fresh grated coconut ¾ cup semolina (braised in ghee) ¾ cup castor sugar (adjust to taste) ¼ cup sesame seeds (toasted and lightly crushed) ¼ cup poppy seeds (toasted) 1 tsp ground elachi (cardamom) 4–5 tbsp condensed milk (to bind the mixture) Optional: ½ cup chopped almonds or pistachios Instructions 1. Prepare the Filling
Fry on medium heat; if the oil is too hot, the outside will burn before the pastry is cooked through. Set aside
Place a generous spoonful of the coconut mixture on one half of each circle. Brush the edges lightly with water.
Deep fry in medium-hot oil until golden brown on both sides. Drain on paper towels. Expert Tips for Success
In a large bowl, mix the cooled coconut and semolina with the toasted sesame seeds, poppy seeds, castor sugar, and cardamom powder.
Fold the other half over to form a semi-circle. Press the edges firmly with your fingertips, then secure them by crimping with a fork.
Gradually add condensed milk, mixing until the filling holds together without being too wet. Set aside. 2. Make the Dough
Slowly add the cold milk and lukewarm water. Knead lightly until you have a soft, smooth, and pliable dough. Do not over-knead. Rest: Let the dough rest for at least 10–15 minutes. 3. Assemble and Fry
Asha Maharaj is a household name in South Africa, celebrated for her mastery of Indian cuisine and her decades of experience as a chef, lecturer, and radio personality. Her poli recipe is particularly renowned for producing a decadent, flaky sweetmeat that is a staple for celebrations like Diwali. While traditional Indian is a soft, lentil-stuffed flatbread, the Asha Maharaj style
On a floured surface, roll the dough thin (about 2mm). Use a cookie cutter or the rim of a glass to cut out circles (typically 2–3 inches).
This version focuses on the classic flaky texture and rich coconut filling found in her shared collections. For the Dough (Pastry): 4 cups all-purpose flour ½ tsp baking powder 1 tsp salt 3 tbsp butter or ghee (must be cold) ½ cup cold milk ½ cup lukewarm water (add more as needed for a soft dough) For the Filling: 1 cup desiccated or fresh grated coconut ¾ cup semolina (braised in ghee) ¾ cup castor sugar (adjust to taste) ¼ cup sesame seeds (toasted and lightly crushed) ¼ cup poppy seeds (toasted) 1 tsp ground elachi (cardamom) 4–5 tbsp condensed milk (to bind the mixture) Optional: ½ cup chopped almonds or pistachios Instructions 1. Prepare the Filling
Fry on medium heat; if the oil is too hot, the outside will burn before the pastry is cooked through.
Place a generous spoonful of the coconut mixture on one half of each circle. Brush the edges lightly with water.
Deep fry in medium-hot oil until golden brown on both sides. Drain on paper towels. Expert Tips for Success
In a large bowl, mix the cooled coconut and semolina with the toasted sesame seeds, poppy seeds, castor sugar, and cardamom powder.
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