3 April, 2019

Badami holige | Almonds Puran Poli |

Posted in : Holige| Holigegalu| Puran Poli on April 3, 2019 by : Divya Suresh Tags: almond, badami, celebrations, festival sweets, healthy, healthy snacking, holige, home made, nutritious, Puran poli

ಬಾದಾಮಿ ಹೋಳಿಗೆ | ಬಾದಾಮಿ ಬೀಜದ ಹೋಳಿಗೆ |

After making ananas holige or Pineapple puran poli, of which I got inspired by ‘mane holige’ (the holige/pooran poli selling store, located in Bengaluru, which sells varieties of holige/pooran poli), I’m back with yet another special holige/Puran poli which is prepared using badami/almond/badam.

Along with almonds, they put khova and sugar in the stuffing, whereas I have made it slightly differently by adding small amount of fresh coconut along with almonds and it is sweetened with jaggery.

Also for the outer layer they always use maida and I have used chiroti rave/fine quality sooji/semolina. We can also put some amount of wheat flour as well

It turned out to be too good, very tasty and yummy. As It was for the first time I was making, made it using very less quantities of ingredients and I always think that is the right thing to do when you learn newly, any recipe for that matter.

So now let us have a look at the recipe and its procedure.

Ingredients : measuring cup used – 250 ml, makes 10 holige/polis of given size

For the outer layer/Kanaka :

Chiroti rave/fine quality semolina/sooji – 1 cup (or you can put 3/4 cup of chiroti rave and 1/4 cup of wheat flour or both equally)
Turmeric powder – 1/4 tsp
Salt – a fat pinch
Water – 1/2 cup
Oil – to roast the holige/Poli

For the stuffing :

Almond/badami – 3/4 cup
Grated fresh coconut – 1/2 cup (loosely packed)
Jaggery – 1 cup (tightly packed)
Water – 3/4 cup (to grind)

PROCEDURE :

Gather together chiroti rave, turmeric powder and salt, combine well and knead into a loose dough using 1/2 cup of water, knead it really well by applying a spoon full of oil, cover and rest it for up to minimum 4 hours

Put the almonds in rapidly boiled water, cover let it be like that for about 10 to 15 minutes
Now peel the almonds by pressing them between your fingers, then grind the peeled almonds along with coconut using 3/4 cups of water into a really fine paste

Put the ground paste and jaggery in a kadai/pan and keep stirring till the mixture becomes thick and leaves the edges of the pan, remove from the heat and allow it to cool

Make portions of both the outer layer and the stuffing, take a portion of the dough and place a portion of the stuffing in the centre, seal all around properly and roll into thin circles using oil on a sheet (holige sheet or butter sheet)