Ingredients

• 2 cups - flour
• 1.5 cups - milk
• 1.5 cups - sugar
• Saffron - a few strands
• 1 granule - Edible camphor (optional)
• 1 pinch - Cardamom powder
• 12 - Cashew nuts
• Raisins - a few
• 1 tbsp - Ghee for frying the nuts
• 1 pinch - Salt
• Cooking oil for frying

How to Make Milk based poli

• Knead maida with a tsp of oil, salt and little water into a stiff dough.
• Boil the milk for ten minutes and add sugar, saffron strands and the cardamom powder. (It's optional to add the edible camphor. Even a little extra can ruin the taste so be careful.)
• Let the sugar dissolve and then decrease the heat.
• Make marble sized balls with the dough and roll out into small poories.
• Fold the round into half, and again fold it to get a triangle shape.
• Roll out the triangles. They should not be too thin.
• Keep a shallow dish with the prepared milk handy before deep frying polis.
• Heat oil and fry the triangular Polis one by one, until they are crisp and golden in colour.
• Drain out the oil, and dip the Poli in the warm milk.
• When the next one is ready for the dip, take out the previously soaked one and place it on a plate.
• Soak all the polis and arrange them on the plate.
• When all the polis is done, pour the remaining milk over the arranged sweets.
• Decorate the sweet platter with roasted cashew nuts and raisins.
• Recipe courtesy: Chitra Amma's Kitchen
• http://chitra-ammas-kitchen.blogspot.in/