Sweet boli can be had anytime during the day

Try the traditional boli, a perfect remedy for your sweet craving.


Maida – 5 and a half cups

Turmeric – half tsp

Gingelly oil – 10 tbsp

Salt – half level tsp

Water, to knead – 2 cups, approx

Maida and fine flour – half cup each, to dust

Ghee – 7 tbsp

For the filling:

Chana Dal / Bengal gram – 2 cups

Sugar – 2 and a half cups

Turmeric powder – 1 tsp

Nutmeg – 1 small, powdered finely

Cardamom seeds – 10 nos, crushed


Pressure cook the Bengal gram in four cups water, turmeric powder for 12 whistles. Cool and process into a fine, smooth paste.

In a wok, add the Bengal gram mixture. Tip in the sugar, nutmeg and cardamom and cook over medium flame until it leaves the sides as you stir.Set aside to cool. In a bowl, add the flour, gingelly oil, turmeric, salt and enough water and knead into a soft dough. Add one table spoon gingelly oil and keep aside. Divide into 45 balls.

Take each ball. Dip it in the flour-rice flour mixture. Pat into a small circle. Place a spoonful of the Bengal gram sweet filling inside and enclose the edges. Roll into a small ball.

Roll out into thin 6" discs. In a tawa, heat the surface. Place a disc. Roast with a little ghee / refined oil until light golden speckles are formed.Cool and store in an airtight container. Serve fresh! Makes 45 pieces.