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Channa dal - 1 cup
Toor dal - 1 cup
Jaggery - 1/2 kg
Cardamom - 3 pods
Dry Ginger (optional)
Fresh Coconut grated - 1 cup
Wheat Flour -1 cup
Maida - 1 cup
Turmeric -1 tsp
Oil -3 tbsp
How to Make Holige
Wash and soak the channa dal for 2 hours.
Sift maida, wheat flour, turmeric and salt together.
Knead a very soft dough using enough water.
Add enough oil and knead properly.
Cover it with a wet muslin cloth.
Keep aside for 2 hours.
Wash the toor dal. Cook channa dal and toor dal in a pressure cooker until soft.
When the cooked dals are cool enough, grind along with coconut, cardamom and dry ginger (in a mixie), to a paste.
Do this without adding much water.
Melt the jaggery with a little water in a big kadai.
Mix in the dal paste.
Boil on medium heat.
You have to keep stirring or it will burn.
This process takes almost 10-15 mins.
Remove from heat when it is thick enough to make round balls out of.
When it cools down, make small lime-sized balls.
These stuffing is called hoorana.
Similarly, make small round balls out of wheat and maida dough for covering - kanaka.
It should be half the size of the hoorana balls.
Now, take a ball of kanaka and press it on your palm with enough oil.
Put one hoorana in it. Cover it.
Roll it like chapatti, using maida or oil.
Cook it on a heated greased tawa on both sides.
Eat holige with ghee and sugar syrup.
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