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Hi,

Does Anybody know if you get the south Indian sweet - Boli in the US?? In all Indian Streets, they have north Indian Sweets. But I didn't find this anywhere. I am pregnant and I have a craving for this. Pls help.

Thanks,
Nitya.
DT replied. Hello,

I am not sure if you wanted to buy boli or make it. Here is a recipe I have found.

INGREDIENTS

1. Refined Wheat Flour or maida 11/2 cup
2. Channa Dal (Split bengal gram) 1 cup
3. Jaggery(powdered) 1 cup
4. Cardamom (powder) 1 teaspoon
5. Ghee 1/2 cup
6. Salt 1/4 teaspoon

This recipe results in about 15 Bolis

METHOD
1. Thoroughly mix: Flour, salt and 2 tablespoons of clarified butter. Next, add sufficient amount of water to make a soft dough (very similar to chapati dough in consistency). Cover and keep aside.

2. Cook bengal gram in sufficient water until very soft. Remove any excess water from the cooked bengal gram(dal) and using the back of a rounded ladle, mash the dal until soft. Add jaggery cardamom powder and 1 tbsp butter, in heavy bottam pan. cook dall stirring, until the mixture turns thick.

3. Remove from heat and let it cool.

4. Now, divide the above thick mixture or stuffing into small, lime sized balls.

5. Knead the dough for 10 minutes and then make as many dough balls as there are of the stuffing. The size of the dough ball should be only three fourth the size of the size of the stuffing ball. Keep aside.

6. Next, flatten each dough ball into a circle (a little larger than the mouth of a standard tea/coffee cup). Place the stuffing balls at the center of the flattened dough. Then, gently stretch the dough to envelope the stuffing completely, such that all the edges meet at the top of the dough ball.

7. Using your fingers seal the dough well so that all the stretched up edges blend into one.

8. Dust with some flour, flatten and then turn the flattened dough with stuffing upside down (that is, the joined edges are touching the rolling board).

9. Dust this side too with flour and now proceed to roll out the dough into a rough circle (about four to five inches in diameter).

10. Heat a tavva (on medium-low heat) and when tavva is hot, spread half a teaspoon of ghee and then, place the rolled out dough on it. Leave for a minute or less. You will notice bubbles on the top. Now, drizzle one teaspoon of ghee on the top of the poli and turn over. After 2 to 3 minutes or so the boli will again slowly start to bubble up. Basically, cook until both sides are golden yellow. When golden brown on both sides, remove from tavva and serve immediately.

Serve hot along with ghee.


Hope that helps.

DT