Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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.