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21 August, 2017

KAYI HOLIGE/KAYI HOORANADA HOLIGE/FRESH COCONUT POORAN POLI

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

Yet another, an authentic sweet recipe from Karnataka…. Kayi holige or Coconut Pooran Poli, which is made using fresh coconut & jaggery mixed filling. It is known with different names across India. The outer layer differs from person to person. Most of them use maida as a main ingredient and some use fine quality semolina called chiroti rava and some more prepare it using whole wheat flour. I never use maida but make it using either chiroti rava or whole wheat flour.  Normally the knead outer layer mix/Kanaka is soaked in enough oil for quite some time and then holige/pooran poli is made. But this time I tried without soaking the dough/Kanaka in the oil and what I found is still more simple, easier holige/pooran poli with very very less oil. In this particular recipe I have used chiroti rava and shall soon post kayi holige made using whole wheat flour (sweet paratha).

 

Please also do check ⇒ dates and sesame seeds holige , kadalebeeja/peanuts holige , godhi hittina bele holige , ananas/pineapple holige

 

Ingredients :

For the outer layer/Kanaka :

  • Chiroti rava/fine quality semolina – 2 cups
  • Salt – a pinch
  • Water to knead the dough
  • Oil to apply while rolling the holige

For filling/hoorana :

  • Grated fresh coconut – 4 cups (loosely packed)
  • Jaggery (powdered) – 3 cups
  • Cardamom powder – 1/2 tsp
  • Rice flour/powder – 2 tbsp

How to make hoorana/filling :

  • Grind together coconut, jaggery and rice flour/powder into a fine paste (really fine) without adding water
  • Transfer it into a Pan and turn on the flame, keep stirring it continuously till all the water evaporates
  • Now add in cardamom powder, mix well, remove from the fire and transfer it into a bowl/plate/container
  • Allow it to cool completely, now its ready to use.

 

PROCEDURE :

  • Combine well chiroti rava and salt, knead into a soft and loose dough/Kanaka (you need to knead it really well to get it soft), cover and let it sit for at least 3 to 4 hours (the longer it sits better the holige/Poli turns out)

  • Grease your hands and pinch a portion of the dough/Kanaka, Place a portion of the filling in the centre, cover all the sides and roll it on a greased sheet into a thin circle

 

  • Heat the tawa, reverse the holige paper on the tawa, so the holige will be placed directly on the tawa, wait for 1 or 2 seconds and then slowly remove the holige paper

  

  • When it is cooked, flip and roast it on the other side as well

  • Remove from the tawa and serve hot with ghee