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Thenga boli


Rate this recipe 4/5 (9 Votes)
Thenga boli 0 Picture


  • Grated coconut 1 cup
  • Jaggery 1/2 cup
  • Ghee for frying
  • Maida 2 cups
  • Kesari powder to add colour
  • Salt 1 pinch
  • Elachi 1 pinch
  • Oil 2 tablespoon


Level of difficulty Average
Cost Average budget


Step 1

Add jaggery to just enough water; stir in low heat till it dissolves.

Step 2

Add grated coconut with 1 spoon ghee and elachi. Stir constantly till all water is absorbed.

Step 3

To maida add salt, kesari powder, 2 tablespoon oil and make a soft dough with little water. Divide into small balls.

Step 4

Flatten them and place coconut stuff in the center. Roll it and flatten them again. Deep fry in ghee till light brown.

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  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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Thenga boli Boli (chana dal boli)