Payasam Boli Cooking Hotel Style Easy Instant Procedure

Payasam Boli Cooking Hotel style takes two beloved South Indian classics — creamy milk *payasam* and delicate lentil-filled *boli* — and turns them into a dish you could proudly serve like your favorite hotel chef. This hearty sweet dessert pair delights with warm spices and soft textures. For centuries locals have served *boli* with milk payasam at festivals and feasts in Kerala and across South India. For more details, check the hotel booking.

Recipe Card

Ingredients

For Milk Payasam (Hotel Style)

• Rice – ¾ cup (washed, soaked 30 mins)
• Full-fat milk – 1.5 liters
• Sugar – ¾ cup
• Cardamom powder – ¼ tsp
• Cashew nuts – 10 pieces
• Raisins – 10 pieces
• Ghee – 2 tbsp

For Boli (Sweet Lentil Flatbread)

• Chana dal – 1 cup (washed)
• Sugar or jaggery – ¾ cup
• All-purpose flour (maida) – 1 cup
• Yellow food colour or turmeric – 2–3 drops
• Cardamom powder – ¼ tsp
• Salt – pinch
• Sesame oil (gingelly) – 3 tbsp
• Rice flour – 3 tbsp (for dusting)
• Ghee – as needed

Step-By-Step Instructions

1. Prepare The Payasam

00:00–10:00 – Bring milk to a boil in a heavy pan over medium heat.

10:00–35:00 – Add soaked rice and stir gently. Reduce heat to low and simmer. Stir every 4–5 minutes so bottom does not burn. Cook until rice is soft and milk thickens (about 25 minutes). Understanding Payasam Boli Cooking Hotel is essential.

35:00–45:00 – Add sugar and cardamom powder; stir until sugar dissolves fully.

Also, 45:00–50:00 – In a small pan, heat 1 tbsp ghee, fry cashew nuts until light brown and add raisins; then add to the payasam.

Therefore, Tip: The texture should be creamy just like hotel payasam — not too runny, not too thick. This relates to Payasam Boli Cooking Hotel.

2. Make The Boli Filling

00:00–15:00 – In a pressure cooker, cook chana dal with 2 cups of water until soft but grainy (about 1 whistle and 5 minutes on low). Drain excess water.

Also, 15:00–25:00 – In a pan add cooked dal, sugar/jaggery, and cook on medium heat. Stir continuously until water evaporates and mixture becomes thick (5–7 mins).

25:00–30:00 – Add cardamom powder; mix and cool the mixture. Once cool, mash into a smooth dough ball. Learn more about Payasam Boli Cooking Hotel.

3. Prepare Outer Dough

00:00–15:00 – Mix flour, salt, colour and water to make soft dough. Drizzle sesame oil on top and let rest 15 minutes to make it flexible and soft for rolling.

4. Assemble & Cook The Boli

00:00–10:00 – Divide the dal filling into 10–12 balls and dough into equal portions.

Additionally, 10:00–20:00 – Flatten dough portions, place filling inside, wrap and seal completely. Dust with rice flour and gently roll each into a thin circle (≈7 inches diameter).

Moreover, 20:00–30:00 – Heat a tawa/griddle and cook each boli on medium flame. Brush ghee on both sides until lightly golden but soft. Do not overcook or harden.

Pro Tips From Personal Kitchen Experience

• Use full-fat milk for the payasam for that rich, hotel-style flavor.
• Stir the payasam often; it thickens fast and can stick if forgotten.
• For the boli dough, rest time (15–20 mins) makes rolling easier and prevents tearing.
• Add only a pinch of colour — just enough to give a warm golden tone, never too bright.
• I personally recommend serving *boli* warm with *payasam* poured over — the textures marry beautifully.

Chef’s Notes

Substitutions

• Replace sugar with jaggery in payasam for deeper sweetness and caramel notes.
• Swap chana dal filling in boli for jaggery version (traditional Kerala uses jaggery more).

Storage Tips

• Store leftover payasam in airtight container up to 2 days in fridge; reheat gently.
• Boli can be stored at room temperature for 3–4 days; reheat on tawa with ghee for freshness.

Nutrition Information (Approx Per Serving)

What Surprised Me About This Classic

When I visited Kerala during Onam, I noticed *boli* and *paal payasam* are considered essential festival desserts. On traditional *sadya* feasts, these two are served almost together — the pairing much like rice and curry or roti and dal.

What really surprised me was how thin and delicate the *boli* can be. Getting it just right takes patience, but the first melt-in-mouth bite is worth every minute.

Authentic Context

The pairing of stuffed *boli* with creamy payasam is part of Kerala’s rich food culture and is often included during traditional feasts like Onam and Vishu where *payasam* appears in multiple varieties.

However, for a broader understanding of what payasam is, you can check the factual overview on Kheer (the Indian sweet pudding) — the broader category that includes payasam across India.