Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli


South Indian sweet  made using channa dal and is usually served with payasam.
Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet boli
Ingredients:
For Dough

1. All purpose flour-1 cup
2. Turmeric powder-1 pinch (see notes)
3. Water-as required
4. Gingelly oil-3 to 4 tbsp

For Filling

1. Channa dal-1 cup
2. Water-to cook channa dal
3. Sugar-1 cup
4. Turmeric powder- 1 pinch
5. Cardamom powder-1/4 to 1/2 tsp
6. Nutmeg powder-1 pinch
7. Water-as required

Other ingredients

1. Rice flour-1/2 cup( approx)
2. Ghee-as required

Instructions:

Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.

To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.

Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)

Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.

Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.

Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.

Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.

Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.

Notes:

• To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly oil.
• Do not cook the boli for too long,if you do so it will turn hard.
• The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it,if you want to keep it for a longer time.
• Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.

Rava Laddu | Rava Laddo

Rava laddu recipe

Quick and easy rava laddu recipe.
Prep Time: 5 minutes
Cook time: 15 minutes
Yields: 20 small laddus

Ingredients:

1. Cashew nuts,broken- 10 nos
2. Raisins-10 to 15 nos
3. Grated coconut-1/2 cup
4. Semolina-1 cups
5. Sugar-3/4 cup
6. Cardamom powder-1/2 tsp
7. Warm milk-1/4 cup(or as required)
8. Ghee-1.5 tbsp

Instructions:

Heat ghee in a pan,add cashew nuts and roast until it turns golden brown.Now add raisins and saute for few seconds.

Reduce the flame to medium low.Add grated coconut and mix well.

Add semolina , roast until it turns fragrant and lightly golden,stirring continuously over low flame.This will take about 8 to 10 minutes.

Add sugar and cardamom powder, mix well and switch off the flame.

Slowly add milk,stirring well as you do so.Divide the mixture into 20 equal sized balls,while it is warm.Store in an airtight container.

NOTES

• Adjust the quantity of sugar according to your taste.

BADAM MILK RECIPE

Almond Milk Recipe


Saffron and cardamom flavored almond milk.
Prep Time: 30 minutes
Cook time: 5 minutes
Yield: 2 people

Ingredients:

1. Almonds- 1/2 cup(soaked in warm water for 20 min and peeled)
2. Milk-2.5 cups
3. Saffron-1 pinch
4. Cardamom powder-1/8 tsp
5. Sugar-1/4 cup( or to taste)

For almond powder mix

1. Almonds- 15 nos
2. Cashew nuts-10 nos
3. Pistachios-10 nos
4. Saffron-few strands
5. Cardamom powder-1/2 tsp
6. Turmeric powder-1 pinch(optional)

Instructions:

In a blender add soaked and peeled almonds and just enough water.Blend to form a smooth paste.Keep aside.

To prepare 'almond powder mix' ,combine all the ingredients listed under 'For almond powder mix' in a blender ,pulse to form a fine powder.Keep aside.

In a saucepan add milk and bring it to a boil.Cook for few more minutes or until it turns slightly thick,stirring well in between.Add the almond paste ,saffron,cardamom and sugar.Cook for 2 to 3 minutes,stirring continuously.

Add the almond mix powder according to your taste and mix well.I used about 1.5 tbsp.(remaining powder can be stored in an airtight container for later use)

This can be served hot or cold.

Notes:

• The leftover almond powder mix can be used to make a quick and  delicious drink,all you have to do is,just add 1 tbsp of it to a cup of cold/hot milk and add sugar to taste,mix well and serve immediately.
• For best results use freshly ground cardamom powder.

7 EASY DIWALI SWEETS | EASY DIWALI SWEETS RECIPES

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Easy Diwali sweets- Click on the below pictures for the recipes

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Gulab jamum

Kaju Peda

Coconut Laddu

Shahi Tukda

Gur Papdi

Jowar Burfi

No cook double layer burfi

GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.

JOWAR BURFI | JOWAR FLOUR FUDGE

Jowar Burfi

Recipe source: Indian cuisine, you can find the original recipe here.

Ingredients

1. Jowar flour/Sorghum flour- 1 cup
2. Water- 1/4 cup(or more)
3. Powdered jaggery- 3/4 cup(loosely packed)
4. Ghee- 1/4 cup
5. Cardamom powder- 1/4 tsp

Directions

• In a heavy bottomed pan,dry roast jowar flour until it turns golden.Allow it to cool slightly.
• In a pan,combine together water and powdered jaggery, cook until it turns slightly thick and sticky.
• Add roasted jowar flour,ghee and cardamom powder,stir continuously for 2 to 3 minutes.
• Transfer this onto a greased tray,level the surface using a spatula.Garnish with grated cashew nuts or almonds,if desired.Cut this into squares,allow it to cool completely before serving.

Notes

• Do not cook the jagerry for too long ,if you do so the burfi will turn very hard as it cools.