20 October, 2017
HAALU HOLIGE/HAALHOLIGE
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
PROCEDURE :
- 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
