BOLI - HAPPY BIRTHDAY DEAR HUBBY❤️

BOLI

INGREDIENTS FOR OUTER COVERING

Maida - 1 cup
Turmeric Powder - A Pinch 
Water - @ 3/4 cup
Salt - To Taste
Gingelly Oil - 3 Tsps
Gingelly Oil - 1 cup

METHOD 

Add salt and turmeric powder to the flour and mix well



Add the measured water little at a time and knead to a smooth dough 



When the dough becomes sticky as you knead add measured teaspoons of gingelly oil little at a time and knead until the dough is smooth and not sticky



Now pour the measured cup of oil straight to the bowl
Make sure the kneaded dough is immersed into the oil completely 




Set aside the bowl covered until used 



INGREDIENTS FOR FILLING

Bengal Gram - 1 cup
Turmeric Powder - A Pinch
Water - 1 1/4 cups
Cardamom Powder - 2 Tsps
Sugar - 1 cup
Ghee - 2 Tsps

METHOD 

Wash and soak Bengal gram dal overnight 
Drain the water completely 
Add turmeric powder measured water and pressure cook for just two whistles



Once pressure is released open pressure cooker and drain water if any



Grind the dal to a smooth paste without any lumps and without adding water



INGREDIENTS FOR BOLI

Rice Powder - To Dust
Ghee - 1/2 cup

METHOD 

Measure a cup of sugar and powder 
Keep a pan in stove and add the ghee and the ground dal without lumps
Add the powdered sugar and cardamom powder and mix well



Now switch on the stove in medium flame keep stirring until well combined and soft 



Allow to cool for awhile and form equal lemon sized balls from the dal mixture 
Set aside arranged on a plate



Drain oil from the kneaded dough into another bowl



Take a small portion of dough from the outer covering



Flatten and spread lightly inside the palm keep one ball of the dal mixture 



Cover evenly and remove excess dough of the outer covering 
Immediately dust the ball with rice powder and using a rolling pin on a floured working surface dusted with rice powder 

 

Flatten into thin discs taking care that the filling does not come out 



Dust with rice powder now and then whenever you find difficulty in rolling into a disc
Meanwhile heat a girdle in medium flame and grease lightly with ghee
Place the Boli on the hot girdle spread little ghee on both sides as you flip and cook on both sides until some light brown spots appear 
Likewise make Bolis one by one immediately and not after rolling all the balls into a disc all at a time





Notes:
The sweetness in this recipe will be enough if Boli is consumed with Payasams or Kheer
Adjust sweetness only if necessary 
After grinding if the dal mixture becomes watery then you will not be able to form balls for the filling