Boil the gram with plenty of water. When nicely cooked, strain.

Add water once again, boil & drain.

Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.

Remove from fire & grind to a fine paste.

Add kesari powder to the maida flour and with a little water and make into a dough.

Pour gingelly oil into the dough & knead it until it becomes very soft. Keep it aside for 2 or more hours.

Make equal number of balls with the dough & the gram mixture.

Take a ball of gram, cover it with maida ball & turn onto a floured board (rice flour to be used on the board) & roll out as thinly as possible.

Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.