Sweet Boli | Trivandrum Sadhya Boli

Sweet Boli | Trivandrum Sadhya Boli: A Delightful South Indian Sweet

Introduction

Sweet Boli, a traditional South Indian delicacy, holds a special place in the hearts of many, particularly in the southernmost part of Kerala, Trivandrum. Often served as a part of the grand feast, or “Sadhya,” during festivals like Onam and Vishu, Sweet Boli is a golden, thin, and flaky sweet filled with a delightful mix of jaggery and lentils. This irresistible treat is a must-have for those looking to experience the authentic flavors of Kerala cuisine.

Trivandrum Sadhya Boli: A Unique Variation

The sweet dish served in Trivandrum Sadhya is distinct in its preparation and presentation. The dish is popular for its paper-thin texture and rich, sweet filling. Pair the dish with Payasam, another traditional dessert, creating a perfect balance of flavors. The combination of the crispy Boli and the creamy Payasam is a beloved part of the Sadhya experience, making it a favorite among both locals and visitors.

Cultural Significance of Sweet Boli

The sweet dish is more than just a dessert. It’s a symbol of celebration and tradition in Kerala. It is often prepared during special occasions, family gatherings, and religious festivals, reflecting the region’s rich cultural heritage. The art of making Boli has been passed down through generations, with each family adding its unique touch to the recipe. This sweet treat not only satisfies the palate but also brings people together, making it an integral part of Kerala’s culinary landscape.

Conclusion

The dish is a true representation of Kerala’s rich culinary traditions. Its delicate texture, sweet filling, and cultural significance makes it a cherished part of any Sadhya feast. Whether you’re a local or a visitor, indulging in this sweet delight is a must to experience the authentic taste of Kerala.

Sweet Boli | Trivandrum Sadhya Boli

Sweet Boli, a traditional South Indian delicacy, holds a special place in the hearts of many, particularly in the southernmost part of Kerala, Trivandrum.

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Prep Time 1 hour hr

Total Time 1 hour hr

Cuisine Kerala

Servings 15 people

Ingredients

  

1x2x3x

• 2 cups Bengal gram Kadalapariappu
• 2 cups Sugar
• 1 1/2 cups Allpurpose flour Maida
• 1/2 cup Gingelly oil
• Nutmeg powder Few pinches, Jathikka
• Kesari powder for yellow colour
• Rice flour for spreading on board
• Ghee (for frying)

Instructions

 

• Boil the gram with plenty of water. When nicely cooked, strain.
• Add water once again, boil & drain.
• Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.
• Remove from fire & grind to a fine paste.
• Add kesari powder to the maida flour and with a little water and make into a dough.
• Pour gingelly oil into the dough & knead it until it becomes very soft. Keep it aside for 2 or more hours.
• Make equal number of balls with the dough & the gram mixture.
• Take a ball of gram, cover it with maida ball & turn onto a floured board (rice flour to be used on the board) & roll out as thinly as possible.
• Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.

Notes

You can visit this link Semiya Payasam. You can also visit this link Rice Badam Kheer.

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