Trivandrum boli

Trivandrum boli or Thiruvananthapuram boli (/ˈtɹɪvəndrəm ˈboʊli/ Malayalam pronunciation: [t̪iruʋɐnɐn̪d̪ɾɯm ˈboːɭi]) is a traditional sweet from Trivandrum, the capital city of Kerala, India. It holds a prominent place in the local culinary tradition and is known for its rich flavor, soft texture, and cultural significance. Historically, it was a popular dish in royal kitchens and became a staple at festivals and religious celebrations.^[1]

The dish is typically prepared with refined flour, chana dal, jaggery, cardamom, and ghee. These ingredients are used to create a filling wrapped in a soft dough, which is then cooked to a golden hue. Trivandrum boli is traditionally paired with payasam, a sweet porridge made of rice or vermicelli, and is often served during significant cultural and religious festivals like Onam and Vishu.^[2]

Trivandrum neyy boli

Neyy boli is a variation of the traditional Trivandrum boli, made by filling soft, doughy bread with a mixture of jaggery and grated coconut, similar to the classic version. The distinguishing feature of neyy boli is the generous use of ghee, which is drizzled over the bolis.

References

1. "The History of Boli in Thiruvananthapuram and What Makes It So Popular". 18 April 2024.
2. "Sweet Boli | Trivandrum Sadhya Boli Recipe". 31 July 2019.