Yet another type of Boli made during special occasions
Ingredients
Part 1 - Outer Cover
Part 2 - Inner Stuffing
Switch on the stove and mix till the bubbles comes.Strain the jaggery syrup and pour it back in the same kadai
Add coconut gratings and stir in simmer flame.Put a pinch of cardamon powder and mix well till the moisture is completely absorbed
Add roasted rava.Stir it once and switch off the stove
Method
Take it out and serve directly
Part 1 - Outer Cover
- Maida - 11/2 cups
- Ghee - 1 tablespoons
- Water - as required
- Jaggery - 1 1/2 cups
- Water - nearly 1/4 cup
- Grated coconut (fresh) - 2 cups
- Cardamon powder - a pinch
- Roasted Rava - 1 tablespoon
Switch on the stove and mix till the bubbles comes.Strain the jaggery syrup and pour it back in the same kadai
Add coconut gratings and stir in simmer flame.Put a pinch of cardamon powder and mix well till the moisture is completely absorbed
Add roasted rava.Stir it once and switch off the stove
- Heat a tawa
- Smear a banana leaf with oil
- Pluck a small sized ball from maida dough and flatten it using fingers on the banana leaf
- Now place a big ball of coconut filling in the center
- Carefully close the edges as we do for parathas
- Again flatten the stuffed boli with fingers
- Transfer the boli to hot tawa (along with banana leaf)
- After a minute take off the banana leaf and revert the boli on to the other side
- Make sure it is cooked on both the sides
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