Saturday, 10 August 2013


Holige is a traditional sweet dish made for all the major festivals like diwali or ugadi. This dish is typical to Maharashtra (where it is called Pooran poli),Andhra Pradesh (where it is called Bobbattu),and Karnataka it is called Holige.
Typically it is stuffed with toor-dal and Jaggery stuffing. But there are many variations that can be made. One variation is stuffing with coconut-Jaggery which am posting here.
  This is one of dishes made in my house for the Nariyal Poornima or Raksha Bandhan

Preparation time:-2 hrs
Cooking time:- 40 mins
Makes- 14 to 16 medium sized holige

This dish has two components - 1. Making the dough in which coconut mixture is stuffed.
2. Making the coconut-jaggery stuffing. 

Ingredients required for making the dough:-
  • 1 cup of All purpose flour(maida)
  • 1/2 cup of wheat flour
  • few tspns of oil
  • Water as required to knead the dough
Procedure to make the dough:
  • In a large mixing bowl, add All purpose flour, wheat flour,oil and  water and knead into a soft pliable dough, (something similar to dough made for stuffed parathas)
  • Cover with a damp muslin cloth and keep aside for 30 mins.
Ingredients Required to make the Coconut-Jaggery filling (hoorana):-
  • 2 cups of grated coconut
  • 4 tspn of Sooji
  • 1 cup of Grated jaggery (Gud)
  • a pinch of Cardamom powder ( elaichi)
  • 3-4 tspn of Sesame (til)
Procedure to make filling (hoorana):-
  • In a non-stick pan add sooji roast taking care that it does not turn brown.
  • Now add grated coconut and jaggery and continue to cook till it become thick.
  • Add sesame and Cardamom powder and mix well.
  • Let it cool and divide into 14-16 equal sized balls.
To make the Puran Poli (Hoolige):-
  •  Smear oil on palms and take a little amount of dough and spread it a little to stuff with the filling.
  • Do similarly with rest of the dough and filling.
  • Smear oil on rolling pin as well as on the rolling board.
  • You can even roll on Banana leaf or Wax paper or Aluminium foil
  • Roll out the Polis.
  • Heat a Tava and transfer the poli carefully to the tava.
  • Cook till golden brown on both sides.
Serve hot with Ghee.
This Holige stays fresh for upto a week if stored in a Air-tight containeer in a fridge.