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Tuesday, 13 September 2011

Kaayi Holige

For the filling:
Shredded coconut — 2 cups
Jaggery — 2 big cubes (or sugar — 2cups)
Poppy seeds (kas kas) — 2 tsp
Cardamom — 4 pods

For the outer layer :
Maida — 2 cups
Oil — 1/2 cup
Salt — a pinch


To make the filling, grind the shredded coconut coarsley without adding water. To make jaggery syrup, first boil 1/4th cup of water and add jaggery or sugar to it. Keep boiling on a medium flame till all the jaggery dissolves and starts bubbling. Keep boiling for another minute, add the coconut paste and roasted poppy seeds. Keep stirring till the mixture becomes thick and all the liquid has evaporated. Add cardamom powder. The mixture should have no liquid in it and be hard enough to get the shape of balls. Allow the mixture to cool completely.

To make the outer filling, make the smooth dough of maida adding a pinch of salt with water. It should be in the consistency of chapati dough. Add 1/2 cup oil and mix the dough thourougly so that the oil is completely absorbed. Set aside for 1 hour. The more longer you keep the dough, the more softer it becomes.

To make hoLige, divide the filling and the outer cover into equal number of portions by making balls. Let the filling be bigger than the outer cover. Roll the outer cover into small circle. Place the filling, fold all the sides and cover the filling entirely, like how you do for stuffed parathas. Continue to roll into big cirlce, like a chapati. Heat it on medium flame on a flat griddle with oil/ghee. Serve with a tsp of ghee on top.

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