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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.
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