Sweet Boli

Although the recipe looks long, this dish is easy to prepare once you try it. Do not be disheartened if something goes wrong, I assure you that it is easy to perfect with a little effort. Boli makes your milk payasams a lot more enjoyable than it already is! It is almost addicting 😊

Ingredients

For filling

Chana dal*, ½ cup

Water, 1 ½ cups

Turmeric powder, ¼ tsp

Salt, a pinch 

Ghee, 2 tsp

Cardamom powder, ¼ tsp

Sugar, ½ cup 

For dough 

Plain flour, ½ cup

Turmeric powder, ¼ tsp

Ghee, 1 tsp

Salt, a pinch

Water, ¼ cup

Vegetable oil, 3 full tbs

Rice powder (for dusting), approximately ½ cup

*Note: Using good quality chana dal will influence the taste of your dish

Preparation

• Wash chana dal 4 to 5 times and soak in water for 30 to 45 minutes.
• Combine, flour, turmeric, ghee, a pinch of salt and water to make a dough. Knead it for five minutes until it becomes very soft. Transfer to a small bowl and pour oil to immerse the dough in it. This will make the dough very soft. Set aside for 45 to 60 minutes.
• Grind sugar and set aside.
• Wash the chana dal once again and cook with water, turmeric powder and salt in a pressure cooker until 3-4 whistles blow. Once the pressure releases, open the pressure cooker and check. If it is not well-cooked, cook until one more whistle blows, as it depends on your pressure cooker. Test by pressing a little dal between your fingers; it must crumble but not be mushy. Drain the excess water using a strainer and set aside for ten minutes to let dry.
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• Once dry, grind the chana dal into a smooth paste (without adding water). If your grinder is small, divide it into two batches. Transfer to a bowl and set aside.
• Heat ghee in a non-stick pan and add chana dal paste.
• Sauté for 6 to 8 minutes, until dry or aromatic over a low flame.
• Add sugar and cardamom powder and sauté again.
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• The sugar will melt. Continue to sauté until the dal mix turns dry. Remove from heat and set aside till it is cool enough to hand with your bare hands.
• Roll the mix into 10-11 lemon-sized balls. 
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• Take rice flour in a flat dish. 
• Drain the oil from the dough into a bowl. Divide the dough into to 9-10 parts.
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• Grease your hands using the oil transferred from the dough.
• Take one part of dough in your left palm and flatten your right palm or fingers.
  
  
  
• Place one chana ball in the center and cover by gently pulling the dough from each edge. Twist and pinch away any excess dough (this will give you one extra ball in the end).
• Gently press down the filled ball with your right palm and coat with rice flour. Place this on a dusted surface and gently flatten like a small chapati. Dust with flour as necessary to avoid sticking.
• Transfer to a plate and sprinkle a little flour on top before placing the next one.
• Repeat the process.
• Heat a thick bottomed pan and gently transfer one boli. Cook for a few seconds and then flip it. Sprinkle a little ghee. It will puff up and slightly change colour. Once cooked, carefully transfer to a bowl and repeat.

Your boli is ready. Enjoy with payasam.
Your can store it in an airtight container for three days at room temperature.
Please share and comment, thank you! 😊