3 April, 2019

BADAMI HOLIGE/ALMOND/BADAM POORAN POLI

Posted in : HOLIGE/HOLIGEGALU/PURAN POLI on April 3, 2019 by : Divya Suresh

After making ananas holige/pineapple pooran poli, which I got inspired by ‘mane holige’ (the holige/pooran poli selling store, located in Bengaluru, which sells varieties of holige/pooran poli made using lentil, coconut and many kinds of fruits and dry fruits), back with yet another their special holige/pooran poli using badami/almond/badam. They use khova and sugar to make the stuffing along with almonds, but I have made the stuffing using small amount of fresh coconut and jaggery along with almonds and for the outer layer they use maida and I have used chiroti rave/fine quality sooji/semolina. It turned out too good, very tasty and yummy. As It was for the first time I was making, made it using very less quantities of ingredients..so let us have a look at the recipe and procedure.

Some other holige recipes on my blog are ⇒ Kharjura holige , Kadalebeeja holige , bele holige , pineapple/ananas holige , Kayi holige , sajjige holige , haalu holige , sihi genasina/sweet potato holige , kadlebele-kharjura bellada holige , lobia/alasande kalina holige

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
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)