Method
1. Make the dough:
Combine maida, turmeric and ghee in a bowl. Add water gradually to form a soft, pliable dough. Coat the dough generously with oil, cover, and let it rest for 1 hour.
2. Prepare the filling:
Blanch the almonds, peel and pat them dry. Grind them to a smooth paste using just a splash of milk. eat ghee in a pan, add the almond paste and sauté for about 3 minutes. Stir in the jaggery and cook until the mixture thickens and begins to leave the sides of the pan. Finish with cardamom and nutmeg. Allow the mixture to cool, then divide into 8 equal balls.
3. Shape:
Divide the rested dough into 8 equal portions. Lightly grease a banana leaf or a piece of butter paper. Place one dough portion on it and gently flatten with your fingers. Position an almond filling ball in the centre, bring the edges together to enclose it fully, and pinch to seal. With lightly oiled fingertips, gently press and spread the stuffed dough into a thin, even disc without tearing it.
4. Cook:
Heat tawa. Cook each poli with a little ghee till light golden on both sides. Serve warm with a smear of ghee.
