Ingredients

• Coconut - 2 whole (fresh and grated)
• Jaggery - 1/2 kg (grated)
• Cardamoms - 10 to 12 (Powdered)
• Maida Flour - 1/2 kg
• Wheat flour - 1/2 kg
• Turmeric Powder - 1/2 tsp
• Cashew nuts -12-15 (small pieces fried in ghee)
• Kashkash (Gasgase) - 50 g (Optional)
• Oil - 1/4 kg
• Ghee -1/4 kg

How to Make Holige (Obbattu)

• Grind fresh grated coconut and put it in a container to heat.
• Add grated jaggery, ghee, kashkash, and cashewnuts to it.
• Stir it continuously, until it mixes well and forms a paste.
• Take off the heat and add cardamom powder to it.
• When it is cooled, make small balls out of it and keep aside.
• Take maida and wheat flour.
• Add 5 tsps oil, turmeric and water and mix it into a smooth dough.
• Add 2 tbsps of oil on the top and keep it aside 15 minutes.
• Divide dough into small balls, make a hole and insert a sweet ball.
• Cover that hole.
• Roll out into a roti.
• Grease a tava with ghee and cook the roti.
• When one side is done, flip and cook the other side.
• It should be golden brown in colour when you remove.
• Store it in a dry container and eat with ghee on top.