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]

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.