- All Purpose Flour - 1 cup
- Ghee - 2 tbsp
- Salt - 1 pinch
- Water - To knead
- Sugar - ¾ cup
- Cardamom Powder - ¼ tsp
- Milk - 2 tbsp
- Cloves - As needed
- Oil - For Deep Frying
- Khoya / Mava – ¼ cup
- Almonds – 7 -8
- Cashew nuts – 7 - 8
- Powdered sugar – 4 tbsp
- Milk / rose water – few drops
For the Dough:
In a bowl place all purpose flour with salt and mix well. Add ghee and rub with your fingers till they resemble bread crumbs. Add water little by little and make soft dough. Let it rest for at least ½ hour. Keep the dough closed with a damp cloth.
Heat ½ cup of water in a vessel. Add sugar and let it dissolve completely. Add the milk at this stage and when the scum separates remove with a ladle or filter the syrup by passing it through a sieve. Cook further over low flame till you get to the one string consistency. Switch off stove and add cardamom powder. Keep it warm.
Coarsely powder the almonds and cashew nuts. In a bowl crumble and mash khoya. Add the powdered nuts, sugar and mix well. If it is dry add few drops of milk or rose water to make it moist. Keep aside.
Take a small lemon size ball from the dough and flatten it like you would for a poori.
- If you are unable to get hold of Khoya you can also use “paal kova” but leave out the sugar.
- You can also coconut stuffing used for poli as a variant.
- You can also add any food color to the sugar syrup.