30 August, 2016


Posted in : SWEETS / UNDE/LADDU / BURFI / HOLIGE/POORAN POLI / HALWA on by : Divya Suresh

Holige is a traditional sweet dish, which is a must during festivals like Ugadi ( Kannada new year day ), Swarna gowri vratha and on Upakarma day. And it is also made during big functions at home as well as temples. There are many kinds & procedures of preparing Holige…. The one which I’m going to share now is made of lentils, jaggery, whole wheat flour and fine quality semolina. This is my Grand mother’s ( dadi ) procedure of making Holige, which my mother learnt from her and later passed it on to me. This is my most favourite sweet dish.




        Ingredients :

        For the dough : 

  • Whole wheat flour – 3/4 cup
  • Chiroti rave (fine quality semolina) – 1/4 cup
  • Turmeric powder – 1/2 tsp
  • Ghee – 1 tsp
  • Rice flour – 1 tsp
  • water – to knead the dough
  • Oil – to soak the dough


        For the filling :

  • Toor dal/togari bele – 3/4 cup
  • Split Bengal gram – 1/4 cup
  • Jaggery – 1 cup ( powdered )
  • Nutmeg & mace (Jaiphal & Javitri) powder – 2 to 3 pinches each



        PROCEDURE :

  • Sift the flour and keep aside.
  • Take turmeric powder, rice flour & ghee in a container and rub it well in circular motion, with your fingers till it becomes soft like butter
  • Then add sifted flour and semolina into it, mix everything well. now knead the dough using water little at a time , make it firm but not hard.
  • Knead well and Pour in the oil till it covers the dough ( nearly half cup ), cover & let it sit atleast for three hours


  • Wash both the lentils and pressure cook with enough water
  • Once it cools down, drain all the water and collect it in a container ( you can make ” hooranada saaru ” ( rasam ) using this strained dal water)
  • Put cooked & drained lentils and Jaggery in a hot pan and cook till it becomes like a whole mass without moisture content ( it melts first and then again becomes thick )
  • Keep stirring so that the mixture wont get stick to the bottom
  • Once it becomes like a mass and leaves the edges of the kadai, remove from the fire and let it cool
  • Then take it in the Mixie jar, add Nutmeg & Mace into it and grind into a fine paste & make lemon sized balls and keep aside ( reserve 1 or 2 balls to add into the Saaru (rasam) )


  • Now take the rested dough out of the oil and knead again very well till it becomes soft ( 6 to 8 minutes )
  • Meanwhile heat the tawa/griddle to cook the Holige
  • Pinch a portion of the dough, flatten it little with your hands, place the stuffing in the centre, now bring together all the sides in the centre and seal it properly ( like we do while making stuffed parathas )
  • Now roll into a circle on greased butter paper or roll it with the help of wheat flour on a plain paper ( I use rice flour for dusting )
  • Put it on the hot tawa, after few seconds remove the paper, cook on both the sides using oil
  • Serve hot with Ghee and Milk


DSC00752 (1)