Kaayi holige is a classical and traditional South Indian sweet recipe made with coconut and jaggery. It is one of the special dish served during festivals.
Ingredients:
1. Coconut – 1
2. Jaggery – 1 Big cup (250g)
3. Fried gram – 100g
4. Cardamom – 5
5. Poppy seeds – 2 teaspoon
6. All purpose flour – 250g
7. Turmeric – 1/2 teaspoon
8. Salt – 1/2 teaspoon
9. Oil – 2 tablespoon
Procedure for making kaayi holige :
1. Grate the coconut and grind it without adding water. consistency should neither be smooth nor coarse.
2. Take the ground coconut in a pan and add powdered jaggery.
3. Mix and fry well until both coconut and jaggery combines well.
4. Fry until the mixture becomes non sticky, leaves the bottom of the pan and can be able to make a ball.
5. Add poppy seeds and allow it to cool down.
6. Grind cardamom with fried gram to make a fine powder.
7. Once the above prepared coconut and jaggery mixture cool down, add the fried gram powder to it and mix well.
8. Transfer the inner stuffing to a bowl and keep it aside.
9. Take all purpose flour in a mixing bowl and add turmeric powder, salt and oil and mix well.
10. Add water in batches to make a dough which is slightly softer than chapathi dough.
11. Allow the above prepared dough to sit for half an hour.
12. Take a ball sized inner stuffing and half ball sized dough. press the dough so as to cover the inner stuffing and make a ball closing all the sides.
13. Press it in such a way that inner stuffing is evenly spread.
14. Fry it on a pan without adding oil both the sides in medium flame.
15. Transfer it to a plate and add a spoon of ghee and it’s ready to eat.
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