Boli

One day when my husband went to office I was sitting and having a chat with my mom regarding her childhood days which we usually do when we are bored and I love it.

On that day she was sharing the memories of her eldest sister's marriage which was held in front of her house at Manavalakurichi about 46 years back and all the dishes were prepared at home. Among those dishes the boli was also there. My mother told me that she had tried it once but failed and she recollected what all things the catering people did.

After collecting the details from my mother I searched internet and after that I thought on this Vishu I will make an attempt to prepare Boli. Since we are new to Secunderabad we don't know whether we will get boli here so I thought for Vishu feast I will make it myself and will serve along with palpayasam.

And believe me it was a fantastic experience and I was successful in making the delicious dessert Boli

Ingredients

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Bengal Gram - 1 cup

Sugar - 1 cup

Ginger Oil - 1/4 cup

Yellow Kesar powder - a pinch

Cardamom - 1/4 tsp

Nutmeg - 1/4 tsp

Maida - 1 cup

Water - Required for making the dough

Salt - a pinch

Rice Flour - Required for spreading the dough

Ghee - 1/4 cup

Method of Preparation

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First we can prepare the dough and for that

Mix the maida, salt and a pinch of kesar well. Then add water little by little so that we can make dough little bit softer than that of the dough for chapatti. Then pour the ginger oil on it in such a manner that the dough should be immersed completely in the oil. And keep it aside for at least half an hour but I kept it for 3 to 4 hrs so that the dough become smooth.

Now we can cook the Bengal gram by adding the water. Cook it well until it becomes soft and then drain the water completely. And when the maida dough will be ready take a kadai and mix the well cooked Bengal gram with sugar and stir it continuously and when the sugar melts put a pinch of kesar, cardamom and nutmeg and again stir it continuously till it becomes semi solid i.e., it must separate from the kadai.

Then grind it in the mixer and the consistency should be of chapatti dough. Then make lemon sized balls out of it.

After that take little bit of the flour dough immersed in oil, we can say half the quantity of the bengal gram mixture then spread the flour dough and place the lemon sized gram ball in it and cover it completely with flour dough, as it was immersed in ginger oil it will be very smooth and will be easy to spread it over the gram ball

After covering the gram balls with flour dough press it and spread by applying rice flour then place a pan and cook it as we do for chapatti by applying ghee on the second side and then fold it and take it.

Tips: - When we put the chapatti's on the pan within seconds we can see small bubbles coming up then turn it and similarly the bubbles will come in the second side then spray ghee over it then fold it and take it Otherwise the boli will be too hard.