Thengai poorna boli | How to make Thengai poorna boli

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By Pushpa kannan
Created on 15th Mar 2017
  • Thengai poorna boli, How to make Thengai poorna boli
Thengai poorna boliby Pushpa kannan
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  • 1 review
    Rate It!
  • By Pushpa kannan
    Created on 15th Mar 2017

About Thengai poorna boli

Traditional sweet made in south India

Thengai poorna boli is an authentic dish which is perfect to serve on all occasions. The Thengai poorna boli is delicious and has an amazing aroma. Thengai poorna boli by Pushpa kannan will help you to prepare the perfect Thengai poorna boli in your kitchen at home. Thengai poorna boli needs 60 minutes for the preparation and 60 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Thengai poorna boli. This makes it easy to learn how to make the delicious Thengai poorna boli. In case you have any questions on how to make the Thengai poorna boli you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Pushpa kannan. Thengai poorna boli will surely satisfy the taste buds of your guests and you will get compliments from your guests.

  • Prep Time60mins
  • Cook Time60mins
  • Serves2People
Thengai poorna boli

Ingredients to make Thengai poorna boli

  • Maida- 1 cup
  • Jaggery- half cup
  • Grated coconut - 1 cup
  • Ghee - half cup
  • Elaichi powder- little
  • Water - Required amount
  • Salt - a Pinch
  • Sesame oil - one table sp

How to make Thengai poorna boli

  1. 1- Mix maida , Sesame oil , and water.
  2. 2- Make a dough and keep aside for half an hour.
  3. 3- Take a kadayi and add water , let it boil.
  4. 4- Add jaggery let it boil
  5. 5 - Strain the boiled jaggery water.
  6. 7- Add the strained jaggery water back to kadayi.
  7. 8- Add the grated coconut.
  8. 9- Stir well so that jaggery and coconut mix well.
  9. 10- Add required ghee , mix well
  10. 11- Add a pinch of salt, elaichi powder and some ghee to the jaggery mixture , mix well and keep side.
  11. 12- Take the dough, roll it well.
  12. 13- Make small round balls with maida dough.
  13. 14 - Take a ball roll it as a chapathi.
  14. 15- Add the coconut jaggery filling inside the chapathi.
  15. 16- Close the chapathi with the jaggery stuffing.
  16. 17- Again roll it as a chapathi.
  17. 18- Now roast this chapathi and smear ghee all over.
  18. 19- Turn the boli on the other side.
  19. 20- Serve hot or warm with little ghee on top.
My Tip: When jaggery and grated coconut are mixed well in the kadayi take care it does not get burnt..cook it in low flames

Reviews for Thengai poorna boli (1)

Diksha Wahi7 months ago
Nice sweet recipe!
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