Trivandrum Boli
Trivandrum Boli or Thiruvananthapuram Boli(/ˈtɹɪvəndrəm ˈboʊli/ Malayalam pronunciation: [t̪iruʋɐnɐn̪d̪ɾɯm ˈboːɭi]) is a traditional sweet delicacy from Trivandrum, the capital city of Kerala, India. It holds a prominent place in the local culinary tradition and is celebrated 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 sweet and aromatic 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
[edit]Neyy Boli is a variation of the traditional Trivandrum Boli, is 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, adding a rich, aromatic flavor and smooth texture. The ghee enhances the sweetness of the jaggery filling and gives the bolis a more indulgent and melt-in-the-mouth quality. Trivandrum Neyy Boli widely enjoyed for its unique combination of flavors and textures.
Today, Trivandrum Boli is widely available in local sweet shops, bakeries, and temple festivals, holding a special place in Trivandrum's culinary heritage [3]. It remains a popular treat that captures the essence of Trivandrum’s royal and religious food culture.