Holige | How to make Holige

By Rajeshwari Bhat  |  4th Apr 2018  |  
0 from 0 reviews Rate It!
  • Prep Time

    60

    mins
  • Cook Time

    90

    mins
  • Serves

    10

    People

1

0

About Holige Recipe

Holige of mangalore side is so tasty and colorful. It is smooth with very less oil content. We can store it in outside without refrigerator for 2 weeks. It is parcelling by packing on white sheets to abroad. By this measurement we can prepare 120 pieces of holige. It serves more than ten members.

Holige

Ingredients to make Holige

  • Split Bengal gram 2 kg
  • sugar 2 kg
  • Sufficient water
  • cardamom seeds 2 tsp
  • salt 1 tsp
  • For kanaka...
  • all purpose flour 2 kg
  • Sufficient water
  • Cooking oil 1 cup

How to make Holige

  1. SPLIT BENGAL GRAM, CLEANLY WASH IT
  2. ADD IN BOILING WATER, IN AN OPEN BIG VESSEL AND COVER IT
  3. STIR IN OFTEN
  4. WHEN BUBBLE STARTS REMOVE THE COLLECTIVE FOAM
  5. COVER AND ALLOW IT TO COOK IN LOW FLAME
  6. COOK TILL BLOSSOM AND NOT MUSHY, IT SHOULD BE MASHABLE BY HANDS AND STAY IN SHAPE
  7. DRAIN OFF WATER COMPLETELY
  8. DRAINED BENGAL GRAM
  9. ADD SUGAR AND MIX WELL
  10. STIR UNTIL DISSOLVE OF SUGAR
  11. STIR CONTINUOUSLY TILL THICKNESS
  12. TOSS IN THE SALT AND CARDAMOM SEEDS
  13. GRIND FINELY WITHOUT ADDING WATER, DOUGH SHOULDN'T BE WATERY
  14. JOIN THE DOUGH BY SPOON AND GRIND
  15. GRIND TILL SMOOTH PASTE
  16. REMOVE AFTER FINE PASTE
  17. GRIND ALL IN HOT ONLY
  18. MAKE BALLS OUT OF PURAN DOUGH LIKE THE SIZE OF CRICKET BALL
  19. IN THE MEANTIME ADD SIEVED ALL-PURPOSE FLOUR INTO A BOWL, MAKE A DENT IN THE CENTER
  20. ADD WATER LITTLE BY LITTLE TO DO DOUGH / KANAKA
  21. KNEAD WELL BY USING PALM TO AVOID LUMPS, IT MUST BE STICKY AND SOFTER THAN CHAPATHI DOUGH
  22. AFTER DONE, COVER AND KEEP ASIDE MINIMUM 30 MINUTES
  23. AFTER 30 MINUTES ADD SOME COOKING OIL
  24. JUST PULL OUT BIG LEMON SIZED BALLS FROM KANAKA, BY USING THUMB FINGER MAIN AND REMAINING TO SUPPORT
  25. KEEP READY ALL INGREDIENTS TO ROLL AND DUST
  26. TAKE KANAKA, PRESS IT'S ONE SIDE IN FLOUR, STUFF PURAN BALL BY ENLARGING THE KANAKA
  27. AFTER SEAL IT SMOOTHLY, APPLY FLOUR GENEROUSLY, ROLL IT INTO AN OVAL SHAPE THIN HOLIGE
  28. TRANSFER IT ON HOT TAWA, COOK IT IN MEDIUM FLAME
  29. FLIP AND COOK ANOTHER SIDE ALSO TILL GOLDEN YELLOW
  30. WAIT UNTIL BUBBLES HERE AND THERE, REMOVE AND FOLLOW SAME FOR REMAINING

Reviews for Holige (0)