In a large bowl, add wheat flour, maida, salt, turmeric powder, and water. Knead the mixture into a soft dough.

Cover the dough and let it rest for 15 minutes.

Peel two ripe mangoes and extract the pulp. Blend the pulp into a smooth puree using a mixing jar.

In a kadhai (wok), heat ghee and add semolina. Saute on low flame for 8-10 minutes.

Add the mango puree and sugar to the kadhai. Mix well.

Add milk, saffron strands, and cardamom powder. Cook the mixture until it thickens.

Let the stuffing cool down and then prepare small balls from it.

Take small portions of the rested dough and flatten them slightly.

Place the stuffing ball in the center, seal the edges, and shape it into a ball.

Dust the stuffed dough ball with dry flour and roll it out gently to form a poli.