20 October, 2017


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

One of my most favourite sweet ! hmmm….. but now everybody likes it at home. It is a sweet dish from Karnataka, which is generally made using maida & sugar, But I prefer using fine quality rava/sooji/semolina & jaggery in this recipe. The specialty of this particular type of holige is, deep fried pooris are made using the knead and soaked dough and it is eaten with a kind of liquid made using poppy seeds, jaggery, few nuts and milk. Again I made it on a festival day, so couldn’t click the step wise pics, but shall soon post the pics. The below mentioned quantity of ingredients yields 8 nos., of holige.


Ingredients :

  • Fine quality rava/semolina/sooji – 1 cup
  • Turmeric powder – 1/8 tsp
  • Salt – a pinch
  • water to knead the dough
  • Oil to deep fry
  • Rice flour – for dusting

For Haalu :

  • Poppy seeds – 4 tbsp
  • Almonds – 10 nos.,
  • Cashew nuts – 5 nos.,
  • Dry coconut – 1/3 cup
  • Jaggery – 3/4 to 1 cup
  • Cardamom powder – 1/4 tsp
  • Milk – 2 cups



  • Gather semolina/sooji/rava, turmeric powder and salt in a bowl and knead it into a soft dough using enough water and keep it aside covered for 1 hour
  • Meanwhile roast poppy seeds on a low flame till nice aroma comes out
  • Put almonds, cashews and dry coconut in a mixie jar and make a fine powder, now add in roasted poppy seeds into the same jar and pulse it twice or thrice
  • Dissolve jaggery in boiling water and strain it to remove the dust and add in ground powder and allow it to boil again
  • Add cardamom powder and remove from the fire, add in milk and keep it aside
  • Now pinch a  portion of the dough and roll it into poori by dusting it with rice flour and deep fry
  • If you are serving it immediately, then dip each poori in the prepared milk, then place it in a plate and add little more prepared milk on it and serve
  • Or else do so when you actually serve the dish