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Holige

Anupama Amur Pujar
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 10 minutes
Total Time 5 hours 10 minutes
Course Dessert, Main Course
Cuisine Indian, South Indian
Servings 12

Equipment

  • Pressure Cooker, Mixer/ Grinder, Heavy bottom pan

Ingredients
  

For the dough

  • 1 cup maida/all purpose flour
  • 1 tsp turmeric powder
  • ¾ cup water
  • 2 tbsp oil
  • ½ tsp salt

For making the hoorna/filling

  • 1 cup kadli byali/channa dal
  • 3 cups water
  • 1.5 cup jaggery/bella
  • ½ cup coconut grated optional
  • 1 tsp ginger powder
  • 2 tsp cardamom powder
  • 2 tbsp Ghee

Instructions
 

To prepare the dough

  • In a bowl, add maida, turmeric powder and water and mix it.
  • Add oil and knead the dough, so that the oil floats on top of the dough.
  • Cover it and let it rest for 4-5 hours

To prepare hoorna/filling

  • Wash chana dal and pressure cook it by adding 2.5 cups water for 3 whistles.
  • After the dal has completely cooled, strain the dal and keep the water aside to make holige saaru ( recipe in another post)
  • To this, add coconut and jaggery and mix well.
  • Blend this mixture and add it to a heavy bottom pan and cook it on a low flame by continuously stirring the mixture.
  • Keep stirring for 20-25 minutes until a mushy dough is formed.
  • Now add the cardamom powder and ginger powder to it and mix well.

Preparing Holiges

  • Squeeze lemon sized balls from the dough mixture.
  • On a baking sheet / plastic sheet flatten the dough with hands by applying a little ghee.
  • Take lemon sized ball from the hoorna mixture and place it on the flattened dough. Seal the edges of the dough.
  • Spread the balls by applying a little more ghee and flatten it like a chapati / roti.
  • Now transfer the baking sheet onto a tawa (flat pan).
  • Cook it by applying ghee on both the sides until golden spots appear.
  • Holiges are ready to be served.
  • Take a bite of bisi bisi holige with some warm milk ,ghee and sugar powder. You have now attained moksha!

Notes

  • You can increase the sweetness or decrease it by adjusting the quantity of jaggery.
  • If you find it difficult to spread the dough with your hands, you can also roll it with the help of rolling pin by applying a bit of refined flour while rolling.
  • You can refrigerate hoorna and the dough for 3-4 days and prepare fresh holiges whenever you want.
  • The flame should be low- medium while preparing the hoorna and while roasting the holiges.
  • It is very important to rest the dough for 4-5 hours before preparing holiges.
  • While spreading the dough with your hands on the sheet, spread it softly and evenly.
Keyword holige, obbattu, puranpoli, ugadispecial