Rava Kesari Boli

Rava Keasri Boli


All purpose flour – 11/2 cups

Salt – 2 pinches

Turmeric powder – a generous pinch

Oil – 1/2 cup

Water as needed

Fine rava – 1 cup

Ghee as needed

Sugar – 3/4 cup

Powdered sugar – 1 tbsp

Saffron – 1/4 tsp ( dissolved in 1/4 cup of warm milk)

Powdered cardamom – 1/4 tsp + 1 tsp


Add salt & food color/ turmeric powder to the water & mix. Add this water to the flour & knead till you get a soft dough. Add 1/4 cup of oil  & further knead it till you get a very smooth & soft dough ( it should be softer than the chapathi dough). Apply oil on the dough & keep it covered for 5-6 hours. ( I refrigerated it).

Heat 2 tbsp of ghee & fry the semolina for 6 minutes on medium heat/ till it changes color. Lower heat & add the sugar & salt. Stir till the sugar melts. Mix in cardamom powder & the saffron milk solution. Stir well till the semolina forms a lump. It should be moist enough to be shaped into balls.

Make equal number of balls with the kneaded dough & the rava mixture( about 14). Take one flour dough in your palm ( grease ur palm first), flatten it slighly & place a rava ball in it. Cover the rava ball with the dough & completely seal it. Repeat the same process. Keep aside for 5 minutes before rolling. Press the ball with your palm & roll out each ball as thin as possible ( you may use flour while rolling). Heat a thava. When it becomes very hot, reduce the heat to medium &  cook the bolis just like you do for rotis. Apply ghee & fry till reddish brown on both sides. Cool and serve with a tsp Ghee on top.

The rava balls






The smooth ball with the rava mixture inside


Boli getting cooked

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One Response to Rava Kesari Boli

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