First prepare the cover since it needs sitting time. Add the semolina to all purpose flour along with salt. Combine well.
and rub it into the flour to form breadcrumbs.
Slowly stir in the warm milk to the dough. .
until pliable. Should be of medium consistency - neither tight nor very soft.
Cover with plastic wrap or kitchen towel and set aside for 30 minutes.
While that's happening, dry toast the coconut - for around 20-30 seconds
No need to brown, just warm it until aromatic
In the same pan, dry roast the poppy seeds - another 20-30 seconds
Add it to the coconut.
Now mix in the mixed nuts and raisins, cardamom
and the powdered sugar. Combine well and set aside.
Now pinch a small piece of the dough
and roll it out into a circle - I think mine was about 5-6" in diameter
Add around 2 tsp (or as much as you can fit in!) of the filling in the center.
Smear some milk around the corner
Bring one end of the circle over the top, to the other end
to make a semi circle. Press it well with your fingertips. Its crucial to avoid the stuffing from coming out during frying.
Press it down with a fork for a beautiful pattern. If you have empanada maker/mould, you can use it too.
Repeat with rest of the dough.
Drop 1 or as many you can in your fryer (make sure of the temperature of the oil. Adding too many will bring the temperature down making it soggy with oil and not crispy)
You will find them puff up a bit.
Ladle in some hot oil on surface now and then (just like you would do for making poori
Turn it for the other side to cook.
Its done when its golden brown. Drop it on a paper towel.