Kaayi Holige

Categories: Sweets

Ingredients

• Ingredients for the stuffing( Hoorna)-
• 1. Finely grated coconut- 2 cups
• 2. Jaggery- 1 1/2 cups
• 3. Cardamom Powder 1/2 Tsp
• For the outer cover( Kanaka)
• 1. Fine semolina 3/4 cup
• 2. All purpose flour( Maida)- 1/2 cup
• 3. A pinch of salt
• 4. 1/4 Tsp Turmeric powder
• 5. Refined oil – 1/2 cup
• 6 Coconut oil – to taste( optional)
• Additional materials needed-
• 1. Parchment paper or a Banana leaf( avoid plastic because it might burn and turn toxic)
• 2. A Non stick Tava- This works well, because jaggery tends to get a bit sticky with heat.

Directions

1. Mix together the semolina, flour, salt and turmeric and make a slightly sticky dough with some warm water. Start kneading the dough by hand adding about 6-7 Tbsp of refined oil, a Tbsp at a time in short intervals. The dough will completely absorb all the oil. At this stage, either continue to knead by hand for a further 10 minutes, or put the dough in a food processor with a kneading blade and run the machine for about 3-4 minutes. This the how the dough turns out-

2. t will be shiny, soft and very pliable. Put some oil on the dough to prevent crusting, cover and let the dough rest at room temperature for about an hour. After 1 hour, knead the dough well again. Adding a Tsp of coconut oil at this stage gives a nice aroma to the dough. This is how elastic the dough becomes after an hour-

3. Notice how the dough can be stretched, without tearing, and how it coats my fingers. That is the sign that the Kanaka is ready.

4. To make the Hoorna-

5. While the Kananka is resting, the hoorna can be made. Grind the coconut without adding any water. I did not do it, and regretted a bit. Take the Jaggery and coconut in a thick pan and keep stirring on a medium flame till the mixture starts thickening, add the cardamom powder. Add a tsp of coconut oil or ghee and keep stirring. The mixture should form a soft lump and leave the sides of the pan. Jaggery has a tendency to become hard, so it is a good idea to use a medium flame. Let the mixture cool and make small balls approximately the size of a small lemon.

6. To make the Holige-

7. Keep a small bowl of refined oil( in Udupi, coconut oil would be used) for dipping. Take a small amount of kanaka( smaller than the Hoorna ball) spread it wide on your palm, keep the hoorna on it and cover with kananka completely. Dip the ball in oil, and roll out on a piece of parchment paper, as thin as possible.

8. Transfer onto a hot tava, and cook well on both sides on a medium flame till both sides are slightly golden. No need to add ghee or oil again-

9. Serve the Holige with some warm milk and ghee. Store in an airtight container in the refrigerator, after a day.

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