Filling

1. Heat 60 ml ghee in a wide pan over medium heat.
2. 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.
3. Stir in 500 ml sugar and 250 ml Klim milk powder while the pan is still warm.
4. Mix well, then remove from the heat.
5. 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).
6. Mix everything really well until it comes together into a slightly sticky, thick filling.
7. If it feels too soft, let it sit and cool for 10 to 15 minutes; it will firm up. Set aside.

Dough

1. In a bowl, rub 100 g butter into 500 ml Self-Rising flour until it looks like soft crumbs.
2. 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.
3. Knead lightly for a minute or two, just until smooth.
4. Cover and let it rest for about 15 minutes. This makes rolling much easier.

Shape the polis

1. Divide the dough into small balls, about golf ball size.
2. Roll each portion into a small circle, roughly the size of a cup brim. Not too thin or they’ll tear while frying.
3. Place about 1 tbsp of the filling onto one side of each circle.
4. Fold over to form a half-moon shape and pinch the edges firmly closed.
5. 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

1. Heat oil in a deep pan over medium heat. If it’s too hot, they’ll brown too fast and stay doughy inside.
2. Fry the polis in batches until golden brown and crisp, turning once.
3. This usually takes about 3 to 4 minutes per batch.
4. Remove and drain well on a paper towel.
5. Let them cool slightly before serving; the filling sets a bit as it cools.