For the outer dough preparation

1. In a mixing bowl, add maida, ghee, salt and knead it into a dough. The consistency of the dough will be that of poori, slightly harder than chappathi dough. Keep it aside covered.

Filling preparation

1. Grind sugar and pottu kadalai in a mixer into a fine powder. 

2. Sauté the coconut until it releases aroma and turns slightly brown, for about 2-3 minutes. 

3. Mix the coconut, cardamom powder along with the ground sugar mixture. Keep it aside.

Sugar syrup

1. Heat water and sugar in a saucepan. Bring it to a boil and keep it on the flame until the syrup becomes thick and sticky enough to coat. Do not overheat until it forms string consistency.

Filling and rolling the dough

1. Take the dough and divide it into small portions (approx 10-11). Roll out each portion like a poori, 1-½ to 2 inch in dia. 

2. Deep fry it oil. Drain the oil in a tissue paper; while it it still warm, dip it in the sugar syrup and take a spoonful of filling and place it in the centre. 

   Fold it from one side taking care not to break.

3. You can roll 3-4 at a time and deep fry it. Dip it in the sugar and then fill it. Repeat the same for the remaining dough.
4. Pour the extra syrup, if any on top of the polis while serving.

Serving - Serve this warm. You can also store the remaining in an airtight container.