15 October, 2021

BANANA HOLIGE/BANANA SHEERA HOLIGE/PURANPOLI/ಬಾಳೆಹಣ್ಣಿನ ಹೋಳಿಗೆ

Posted in : HOLIGE/HOLIGEGALU/PURAN POLI on October 15, 2021 by : Divya Suresh Tags: banana, banana holige, celebrations, festival delicacy, festival dish, healthy, nutritious

Vijayadashami greetings to All / ಎಲ್ಲರಿಗೂ ವಿಜಯದಶಮಿಯ ಶುಭಾಶಯಗಳು

The comprehensive success of the Pandavas in their endeavor has been inferred to the everyday ventures of the common man. So on this day people exchange Shami leaves, take blessings from the elders in the family and wish each other victory in their own ventures and efforts on this day of Vijayadashami while reciting the following shloka

शमी शमयते पापम् शमी शत्रुविनाशिनी ।
अर्जुनस्य धनुर्धारी रामस्य प्रियदर्शिनी ॥
करिष्यमाणयात्राया यथाकालम् सुखम् मया ।
तत्रनिर्विघ्नकर्त्रीत्वं भव श्रीरामपूजिता ॥

Currently, this is one of the most trending recipe on the internet. Few days back when I read the name banana holige, I thought may be only banana, jaggery and coconut must have been used in this recipe to make holige/Puranpoli but when I checked the recipes on the internet, to my surprise it is a recipe of banana sheera, sweetened with sugar stuffed holige made using maida for the outer layer.

But I never use maida in any of the dish, actually I don’t even buy that flour. But even I wanted to give it a try. It happened like, couple of days back I had made banana walnut sheera/balehannu walnut sajjige and however I wanted to try out this holige, so knead the dough using chiroti rave/fine quality semolina and rested it for some time, stuffed the banana walnut sheera inside, rolled it and made the holige.

Turns out super yummy. We can make it for the people of any age group. A healthier one with healthier ingredients. Only thing I noticed is, we need to consume it soon, otherwise the holige becomes soggy. So its like make it and consume it hot/warm or the same day.

We can make this holige for breakfast too on any day or like a sweet desert on festivals or any functions or when you are left with lot of ripened bananas or when you are craving for a sweet. It really tastes best served along with warm milk and ghee.

We can even make this holige using apple kesari or golden halwa or pineapple kesari or chocolate sheera , rice flakes sheera (shall post the recipe asap) etc. However we, the people of Karnataka make sajjige holige ie ….. holige made using plain sheera.

However here you can also have a look at some more holige/Puran Poli recipes –

Sakre holige , badami/almond holige , alasande kalu/black eyed beans holige , Kadlebele/split bengal gram holige , sweet potato/genasina holige , Sajjige/Plain sheera holige , Kayi/fresh coconut holige , Quick ground nut sweet Paratha/holige , dates &sesame seeds Paratha/holige

And the special ones here being – Savory/Spicy Puran poli/kharada holige , haalu holige – the Karnataka special sweet dish , ananas/Pineapple holige and the north Indian special Gud ka Paratha

The most popular ones are, and incidentally which also has a video demonstration – Godhi hittina bele holige/wheat flour lentil Puran Poli & yellow Pumpkin Puran Poli/sihi kumbalakayi holige

And you should definitely check this innovated recipe of Lentil sweet fritters , made using few drops of oil

Ingredients : measuring cup used – 250 ml

For the dough :

Chiroti rava – 1/2 cup
wheat flour – 1/2 cup (I have used Khapli wheat flour)
Ghee – 1tsp
Rice flour – 1&1/2 tsp
Turmeric powder – 1/4 tsp
Salt – a pinch
Water – 1/2 cup minus 1 tbsp
Oil – 2 tbsp

Procedure :

Take rice flour, turmeric powder and ghee in a wide bowl/Parath and rub it with your fingers until turns buttery soft

Add the flour, semolina, salt and knead into a smooth dough by adding water little at a time
Put 1 tbsp of oil, knead the dough so that the dough is coated with the oil. Put the remaining oil, coat it all over the dough, cover and let it rest until we prepare the filling

For the filling :

Semolina/sooji – 1/2 cup
Water – 1 cup
Ghee – 2 tbsp
Walnuts/Pecans – 1/3 cup (I have put Pecans) (you can put any other nut/nuts also)
Jaggery – 1/2 cup (1/2 cup tightly packed) (adjust)
Grated fresh coconut – 1/2 cup
Banana – 1&1/2 cups (5 medium sized bananas)
Cardamom powder – 1/2 tsp

Procedure :

To begin with, dry roast the semolina until all the moisture is removed and it releases nice aroma

Boil 1 cup of water and dissolve jaggery in it and pass it through the strainer and keep it aside

Put the walnuts/Pecans in a small mixie jar and powder it coarsely
Heat ghee in a pan, add in powdered walnuts/Pecans & semolina, roast a little

Reduce the heat, and add in that dissolved jaggery water, cover and let it cook on low flame

Once cooked add in chopped banana, coconut and cardamom powder
Combine every thing well (let the heat be low), let it cool completely and then divide into equal portions

How to make Holige/Puranpoli :

Take the rested dough and knead it well again, divide into equal portions
Take a portion of the dough, flatten it a little, keep a portion of the filling in the centre, cover all the sides properly, roll into circular disc on a greased butter paper by applying little oil