|Traditional Recipes...for Avani Avittam
Neyyappam Sweet Pancakes
Uppittu Stuffed Pancake
Paal Payasam Milk Sweet
Paruppu Vadai Fried Snack
Puran Boli by Mrs. Lakshmi Shankar
Puran boli is a well-known sweet dish from southern India. There are many varieties of boli made with different purans. Boli which has got an irresistible taste is prepared usually during festivals or celebrations.
Chana dal - 2 cups
Jaggery - 2 cups
Maida - 2 cups
Salt - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom powder - 1 tsp
Saffron - 1 pinch
Cooking oil - 1 cup
Ghee - 1/4 cup
The preparation of boli falls in three steps. The making of outside cover, the making of puran and the actual making of boli in the tava.
Preparation of outside cover:
Set 1/4 cup of maida aside for making boli.
In a broad based vessel mix the rest of maida with salt, turmeric and water.
Make it into a firm dough.
Add 1/4 cup of oil to this and keep on mixing with your hand so that it forms a soft dough.
Cover the vessel and keep it aside for about 2 hours.
Preparation of Puran:
In a kadai dry roast the chana dal slightly till it becomes brownish.
Soak the roasted dal in boiled hot water for an hour.
Powder the jaggery.
Grind the soaked dal into a fine paste in a mixer.
Now add the jaggery and grind again so that they evenly form a paste.
In a kadai add 2 tsps of ghee and heat it.
Now add the ground chanadal - jaggery paste and keep on mixing.
Without taking your hands off the kadai mix for about 10 minutes.
Take care so that the mixture should not stick on to the kadai or get burnt.
Now add the powdered cardamom and saffron and mix again.
Puran is ready which will be thick so that it can be rolled into balls.
Make even sized balls and keep it aside.
Preparation of Boli:
Make equal lemon sized balls from the maida dough.
Roll them into 3 cm diameter circles.
Place the rolled puran inside this rolled out dough and close gently so that it forms a ball.
Now flatten the ball slightly and dust it in the maida flour.
Brush some oil on the surface where you are rolling the chappathi.
Gently roll the ball into a chappathi.
Heat a tava in medium flame, and place the chappathi in the tava gently.
Cook on both sides till brown spots appear by brushing oil evenly.
Puran boli is ready to serve.
Serve it hot with little ghee brushed on top.
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