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Semolina and Condensed Milk Poli: A Detailed Recipe Guide

Poli is a traditional Indian sweet, usually prepared during festive occasions. Today, we’re going to explore a unique variation of this classic dish – Semolina and Condensed Milk Poli. This sweet delicacy combines the rich taste of semolina and condensed milk, resulting in an irresistible dessert that’s perfect for any occasion.

Poli Recipe With Semolina And Condensed Milk Hotel Style Cook

About the Recipe

This recipe takes a modern spin on the traditional poli by using semolina and condensed milk. The semolina adds a distinct texture, while the condensed milk provides creaminess and sweetness. It’s a simple yet satisfying dessert that’s sure to impress your guests.

Ingredients List and Quantity

Here’s what you’ll need to make Semolina and Condensed Milk Poli:

• 1 cup semolina (sooji)
• 1 cup condensed milk
• 1 cup all-purpose flour (maida)
• 1/2 cup ghee (clarified butter)
• 1/2 tsp cardamom powder
• A pinch of salt
• Water as required
• Sugar for dusting (optional)

Nutritional Information

This dish is high in energy due to the presence of semolina and condensed milk. However, it’s also high in sugars and fats, so it should be enjoyed in moderation. Each serving of Semolina and Condensed Milk Poli contains approximately 250-300 calories¹.

Cooking Time and Preparation Time

Preparation Time: 20 minutes Cooking Time: 30 minutes

Cooking Steps Overview

The process of making Semolina and Condensed Milk Poli involves preparing the dough with semolina and all-purpose flour, creating a filling with condensed milk and cardamom, and then assembling and cooking the polis on a hot griddle.

Step-by-Step Cooking Procedure

1. In a bowl, combine the semolina and all-purpose flour. Add a pinch of salt and mix well.
2. Gradually add water and knead into a soft dough. Cover and let it rest for about 15 minutes.
3. In another bowl, mix condensed milk and cardamom powder to prepare the filling.
4. Divide the dough into equal portions. Roll out each portion into a small disc.
5. Place a spoonful of the condensed milk mixture in the center of each disc. Fold the edges over to cover the filling, sealing it inside.
6. Gently roll out the filled dough balls, taking care not to let the filling spill out.
7. Heat a griddle on medium heat. Cook each poli on both sides, applying ghee as needed.
8. Serve warm, dusted with sugar if desired.

Tips

• Ensure the dough is soft but not sticky.
• Be careful not to overfill the polis, as this can cause them to burst while cooking.
• Always cook polis on medium heat to prevent burning.

Things to Know

• Poli is traditionally served warm, often with a side of milk or ghee.
• This recipe can be easily doubled or halved depending on the number of servings needed.
• Store leftover polis in an airtight container at room temperature for up to two days.

FAQs

What is the ideal consistency for the dough? The dough should be soft but not sticky. If it’s too dry, add a little more water. If it’s too wet, add some more flour.

Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour for a healthier version of this dish.

How long can I store these polis? Stored in an airtight container at room temperature, these polis should last for up to two days.

With this detailed guide, you can now make your own Semolina and Condensed Milk Poli at home. Enjoy this delicious dessert with your loved ones during your next festive gathering!

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