For an extra sweet touch, roll the polis in castor sugar while they are still hot from the fryer.

Rub the ghee into the flour and salt until it resembles fine breadcrumbs. Gradually add the milk and water mixture, kneading until you have a smooth, pliable dough. Let the dough rest for at least 15 minutes.

Today, we are diving into the secrets behind Asha Maharaj’s iconic Poli recipe. Whether you are a novice attempting your first Diwali sweet or a seasoned pro looking to recapture that nostalgic texture, this guide will help you achieve perfection.

Gradually add warm water, a little at a time, and knead into a soft, pliable dough. The dough should be softer than a standard roti dough but not sticky. Once kneaded, coat the dough ball lightly in oil or ghee, cover with a cloth, and let it rest for . This is non-negotiable!

Here’s a clear, step-by-step recipe text for — a traditional sweet flatbread from Maharashtra, India, often made during festivals or as a special treat. The name "Asha Maharaj" is sometimes associated with a well-known recipe style or person, but the dish itself is similar to Puran Poli with a rich, spiced lentil and jaggery filling.