Milk based poli

Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 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