Menu Enter a recipe name, ingredient, keyword...

Madhumathi

Puran Boli

By

Puran Boli-A traditional South Indian sweet that melts in your mouth

Rate this recipe 0/5 (0 Votes)
Puran Boli 1 Picture

Ingredients

  • For Filling:
  • 1 cup All Purpose Flour
  • 50 ml gingely oil
  • A pinch of baking soda
  • 1/4 teaspoon salt
  • 1 cup chana dal 'bengal gram' (soaked and bolied)
  • 1 cup jaggery(Brown Sugar)
  • 1/2 cup water
  • 1/2 cup grated coconut
  • For Serving:
  • Ghee(Clarified Butter)

Details

Servings 20
Adapted from madhusfoodjournal.blogspot.com

Preparation

Step 1

1.To the All purpose flour add the baking soda and salt and mix well.Add water to make a soft dough.Add half of the oil and work well in the dough.Allow it to sit for 2 - 3 hours.The dough will then become strechy.

2.When dough is sitting,the filling can be prepared.Boil 1/2 cup water and add the jaggery.Once it is dissolved remove from heat and strain them.

3.Place a heavy bottom vessel on medium heat and transfer the strained jaggery liquid to the vessel.Add the boiled bengal gram and coconut.Keep stirring until it binds together.Remove from heat,cool and grind them to paste.This is the Puran(filling).

4.Divide the Puran(filling) into 20 equal sized portions and shape them into balls.

5.Similarly divide the dough into 20 equal portions.Grease your hands with oil.In a baking sheet,gently press a dough portion.It will strech out.

6.Place the Puran in the center and gently pull the edges of the dough towards the top of the Puran.Make sure the Puran is not coming out of the dough.

7.Heat a cast iron griddle.Gently flatten the stuffed dough using the fingers to a disc of about 5 inches in diameter.

8.Carefully peel the pressed boli from the baking sheet and place it on the griddle.

9.Drizzle few drops of gingely oil.Keep the heat in medium.When brown spots appear on one side flip it and cook till brown spots appear on the other side.Repeat the same for the rest.

10.Drizzle few drops of ghee before serving.Tastes best when its hot!

‚Äč

Review this recipe