Baked Poli - East Indian Festive Pastry скачать в хорошем качестве

Baked Poli - East Indian Festive Pastry

An age old East Indian favourite, sweet pastry normally deep fried, but I devised a signature recipe that can be baked. ❤️I am using a few basic ingredients to make a rich dough filled with a sweet filling made with almonds, coconut and sesame seeds as the main ingredients and sweetened with condensed milk for a rich flavour. Please subscribe, like and share! 🙏🏼💐 Here is my Signature recipe! 👏🏽 Ingredients Baked Poli : East Indian Festive Pastry 250g butter 3 1/2 to 4 cups all purpose flour 1/3 cup sugar 2 to 3 Tablespoons corn starch 1 cup milk or fresh cream (I used fresh cream) 1 1/2 Teaspoons Baking powder Method Sift or whisk together dry ingredients. In a mixer with k beater, cream butter and sugar until light and fluffy. Add dry ingredients and make a soft smooth dough. Roll out on lightly floured surfaces about 1/8 inch thickness. Cut into circles. Stuff with filling, seal edges with a fork, place on greased baking sheet and bake in a preheated 350F oven 12 to 15 minutes or until golden brown. Signature Sweet Poli Filling Ingredients 1 cup blanched, slivered, toasted, sliced almonds 1 cup toasted desiccated coconut 1 cup Sesame seeds (roasted) 1/2 cup condensed milk (more if you like it sweeter) 6 drops rose essence 1 Tablespoon Rose water (optional-great to moisten the mixture so it does not end up too dry after baking) 1 teaspoon fresh ground cardamom 2 Tablespoons icing Sugar 1 tablespoon Poppy seeds - optional (I don’t like it so I omitted this) Method Mix together until well blended and add a teaspoon onto poli pastry. Fold in half and seal edges with a fork. Tips I deliberately omitted poppy seeds, I am not fond of that slightly bitter tasting flavour. Feel free to add if you prefer it. Adjust this mix to your taste. I normally like the long strands of sweetened, grated desiccated coconut but it was unavailable at this time. It adds great texture especially when it’s broken in half and eaten. Mixture freezes really well so feel free to make ahead. I’ve used an electric mixer to make the dough. Ingredients may need to be adjusted if you are doing it manually. I prefer the baked to the fried option anytime because of the oiliness. When it’s not eaten the same day normally the fried version gets soggy the next day. This does not happen with the baked version if stored in an airtight container. Freezes perfectly after baked. Recipe revised 20 December 2025 Connect with Me 💕🙏🏼💐 Pinterest:   / vijayellaurie   Instagram:   / vijay.ellaurie   X   / vijayellaurie   YouTube: Aunty V’s Kitchen    / @auntyvskitchen5438   TikTok (new)   / vijayellaurie0   Bluesky @truffles5.bsky.social