3 April, 2019
BADAMI HOLIGE/ALMOND/BADAM POORAN POLI
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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
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- 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
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- 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
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- 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)
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- Heat the tawa and roast the holige/poli on both the sides by smearing little oil
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- Repeat the same with the remaining portions
- Serve with ghee and milk
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