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Crispy Coconut Poli Bites with a Slightly Creamy Filling Inside
These Coconut Poli Bites are crispy on the outside with a rich coconut and nut filling inside. A perfect homemade sweet treat for weekend baking.
Why you will love and enjoy these Coconut Poli Bites
- Crisp golden shell with a rich coconut nut filling
- Makes a generous batch, perfect for sharing or storing
- That hint of cardamom brings everything together beautifully
Coconut Poli Bites bring together toasted semolina, coconut, and nuts in a crisp fried shell. The texture alone makes them worth the effort. Give them a go and tweak the filling your way.
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Coconut Poli Bites
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 20 – 24 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate
- Cuisine: Indian
Description
These Coconut Poli Bites come out crisp on the outside and soft, nutty, and just sweet enough inside.
Ingredients
Filling
- 60 ml ghee (clarified butter)
- 250 ml desiccated coconut
- 60 ml roasted chopped peanuts
- 125 ml roasted chopped almonds
- 250 ml semolina
- 30 ml roasted sesame seeds
- 310 g – 1 tin dessert cream
- 5 ml cardamom powder
- 250 ml full cream milk powder (Klim)
- 500 ml sugar
Dough
- 500 ml Self-Rising flour
- 100 g butter
- about 10 ml milk mixed with water (add more as needed)
For frying
- enough oil for deep frying
Instructions
Filling
- Heat 60 ml ghee in a wide pan over medium heat.
- Add 250 ml of semolina and cook slowly, stirring the whole time, until it turns a light golden brown and smells nutty. Don’t rush this part, or it can taste raw.
- Stir in 500 ml sugar and 250 ml Klim milk powder while the pan is still warm.
- Mix well, then remove from the heat.
- Add 250 ml desiccated coconut, 60 ml roasted chopped peanuts, 125 ml roasted chopped almonds, 30 ml roasted sesame seeds, 5 ml cardamom powder, and the full tin of dessert cream (310 g).
- Mix everything really well until it comes together into a slightly sticky, thick filling.
- If it feels too soft, let it sit and cool for 10 to 15 minutes; it will firm up. Set aside.
Dough
- In a bowl, rub 100 g butter into 500 ml Self-Rising flour until it looks like soft crumbs.
- Slowly add the milk and water mixture, a little at a time, until you get a soft dough. You might need a bit more liquid than 10 ml; just add gradually.
- Knead lightly for a minute or two, just until smooth.
- Cover and let it rest for about 15 minutes. This makes rolling much easier.
Shape the polis
- Divide the dough into small balls, about golf ball size.
- Roll each portion into a small circle, roughly the size of a cup brim. Not too thin or they’ll tear while frying.
- Place about 1 tbsp of the filling onto one side of each circle.
- Fold over to form a half-moon shape and pinch the edges firmly closed.
- You can press with a fork if you like, just make sure they’re sealed well so they don’t open in the oil.
Fry
- Heat oil in a deep pan over medium heat. If it’s too hot, they’ll brown too fast and stay doughy inside.
- Fry the polis in batches until golden brown and crisp, turning once.
- This usually takes about 3 to 4 minutes per batch.
- Remove and drain well on a paper towel.
- Let them cool slightly before serving; the filling sets a bit as it cools.
Notes
Created, prepared, tried, and tested by Reshika
The filling thickens more than you expect, and suddenly everything comes together just right. That first bite with the crisp shell and soft centre is the moment you’ll want to repeat.
Coconut Poli Bites offer a satisfying mix of crisp pastry and a rich coconut and nut filling that feels balanced and just sweet enough. The recipe uses familiar ingredients and simple steps, making it approachable while still delivering a result that feels a little special.
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