Boli is one of the famous sweet in south India ; its
origin is karnataka and they call it as obbattu. I learnt this from my mom she
mainly use kadalai parru or coconut for filling, for a change I tried this with
paneer and coconut. After couple tries I got the correct proportion and it
turned good.
For Dough:
Ingredients:
For Dough:
Maida (All purpose
flour)
|
¼ cup
|
Salt
|
A pinch
|
Oil
|
2 Tbsp
|
For Filling:
Paneer shredded
|
¼ cup heaped
|
Coconut shredded
|
¼ cup heaped
|
Brown sugar
|
3 Tbsp
|
Cardamom powder
|
¼ tsp
|
Directions:
- Make a soft dough by mixing maida salt and enough water (approximately 1 ½ Tbsp). Add oil and knead well it will turn soft and elastic. Keep it aside.
- Dry roast coconut until nice aroma comes. Mix paneer, coconut, brown sugar and cardamom. In this stage check sugar.
- Make small lemon size balls. For this ratio you can make 4-5 balls. It’s bit hard to make balls but press hard and make like ladddus.
- Now divide the maida dough to 6 equal parts or balls. This ball should be half the size of laddu.
- Now take one maida ball and flat it in your palm. Place one laddu in center and pull all the edges and cover it.
- In a banana leaf apply oil and place the laddu and press using your finger to flatten. As you do for paratha.
- On a hot tava toast this with few drops of oil or ghee on both sides.
- Repeat step 5 to 7 for rest of the laddus.
Tips:
- While mixing maida add water very carefully maida will not take more water.
- It’s bit hard to flatten when compared to parrupu boli. I made 3-4 inch diameter boli small lemon size laddus.
- I had one extra portion of maida dough. Take maida dough very less as mentioned or else it won’t taste good.
- Apply oil in hand when you start to work with maida dough (from step 5).
- If you didn’t get banana leaf you can use zip lock bag or any thick plastic cover.
1 comment:
really yummy and mouthwatering.thanks for linking
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