POLI – makes 20-24

Ingredients:

Filling –

240g desiccated coconut 35g sesame seeds

150g nibbed almonds 150g pistachios, chopped 5ml cardamom powder 397g tin condensed milk 70ml tinned dessert cream For the pastry:

420g cake flour Pinch of salt

60g butter

250 - 300ml iced water Sunflower oil, to deep fry 30g sugar

Method:

For the filling –

Place the coconut, sesame seeds and nuts into a thick-bottomed pot on medium heat.

Stir the ingredients until the coconut, pistachios and almonds are lightly toasted and aromatic.

Add the cardamom powder and leave aside to cool.

Add the dessert cream and the condensed milk and stir well to combine.

Check the season and add a little sugar if necessary.

Place the cake flour into a mixing bowl, then add salt.

Pour the melted butter into the flour and rub the ingredients together.

Add the iced water and work the ingredients until a firm dough is formed.

Divide the dough into portions and roll into smooth balls.

Cover the dough with a damp cloth then roll into a disc.

Place a tablespoon of filling onto the disc, then fold into a semi circle.

Wet the edges with cold water and press them down with a fork or fold to seal.

Fry the poli in hot oil - they should be still deep cream in colour.

Drain on a wire rack. Sprinkle the sugar over the poli while they are warm.

Store in a tin or a pot to keep fresh.