The preparation of this sweet, I came to know from my mother in law, a culinary expert. This sweet goes well with a full South Indian meal,especially with the payasam.
Ingredients:
Maida : 2 cups
Oil : 4 tbsp.
Ghee : 3 tbsp.
Grated coconut : 2 cups
Powdered jaggery : 1 cup
Cardamom Powder : 1/2 tsp.
Method:
1.Put the coconut and the jaggery in a thick bottomed vessel and place it on a low fire.Keep on stirring constantly to avoid burning of the mixture.Add cardamom powder and 1 tbsp. of ghee.The jaggery must melt completely and get mixed well with the coconut.Remove from the stove once the mixture thickens.This sweet mixture is for the filling and can be prepared in advance and stored.
2.Add water little by little to the maida,1 tbsp.of oil and knead it into a dough.The dough should be flexible.If desired, permitted yellow food colour can be added. Pour the remaining oil over dough and set aside for 3 to 4 hours.
3.Make the dough into 15 to 17 balls of equal size touching oil.Flatten the ball in a circular shape of about a diameter of 4 inches. Fill with about 2 tsp of the sweet filling and seal in the shape of a ball.Press it very carefully like a paratha smearing with oil.Care should be taken to see that the inner filling does not come out.Repeat the same with all the balls.
4. Heat a tawa and gently toast them on both sides using ghee.
 |
| Coconut Boli |
Ingredients:
Maida : 2 cups
Oil : 4 tbsp.
Ghee : 3 tbsp.
Grated coconut : 2 cups
Powdered jaggery : 1 cup
Cardamom Powder : 1/2 tsp.
Method:
1.Put the coconut and the jaggery in a thick bottomed vessel and place it on a low fire.Keep on stirring constantly to avoid burning of the mixture.Add cardamom powder and 1 tbsp. of ghee.The jaggery must melt completely and get mixed well with the coconut.Remove from the stove once the mixture thickens.This sweet mixture is for the filling and can be prepared in advance and stored.
2.Add water little by little to the maida,1 tbsp.of oil and knead it into a dough.The dough should be flexible.If desired, permitted yellow food colour can be added. Pour the remaining oil over dough and set aside for 3 to 4 hours.
3.Make the dough into 15 to 17 balls of equal size touching oil.Flatten the ball in a circular shape of about a diameter of 4 inches. Fill with about 2 tsp of the sweet filling and seal in the shape of a ball.Press it very carefully like a paratha smearing with oil.Care should be taken to see that the inner filling does not come out.Repeat the same with all the balls.
4. Heat a tawa and gently toast them on both sides using ghee.
