22 December, 2022

Beetroot Puran Poli | Beet Makhana Puran Poli |

Posted in : Beetroot cubes, Holige| Holigegalu| Puran Poli on December 22, 2022 by : Divya Suresh Tags: Beetroot, beetroot holige, Beetroot makhana, Beetroot PUran Poli, celebrations, festival sweets, healthy, healthy snacking, home made, Makhana puran poli, nutritious, sweets, yummy

ಬೀಟ್ರೂಟ್ ಹೋಳಿಗೆ | ಬೀಟ್ರೂಟ್ ಮಖಾನ(ಕಮಲದ ಬೀಜ)ದ ಹೋಳಿಗೆ |

Yet again I’m here with one more extraordinary recipe (my own) made using Beetroot and very soon I shall come up with one more awesome recipe which also uses Beetroot in it

Very gladly sharing, one of my recently innovated recipe, which uses beetroot, makhana seeds, coconut, jaggery and I have named it as beetroot holige/Puran Poli/beetroot makhana holige/Puran Poli.

Just assembled those stuffs which I imagined to be good to go with each other and made this holige/Puran Poli. Incidentally I got a healthy, yummy sweet dish to make for any occasions like festivals, functions etc. called beetroot holige

I had made beetroot holige for this recent Deepavali, but now this has become a kind of regular snack at our place. Do try this very aromatic, yummy, healthy, nutritious sweet dish and let me know if you liked it.

Ingredients : measuring cup used – 250 ml

For the outer layer :

Whole wheat flour – 1&1/2 cup
Ghee – 2 tsp
Salt – a fat pinch
Warm water – to knead the dough
Oil/ghee – to smear on the holige

For Stuffing :

Grated beetroot – 1 cup
Grated coconut – 1 cup
Makhana/Lotus seeds – 1/2 cup
Grated/Powdered jaggery – 1 cup
Ghee – 1 tsp
Cashew nuts – 1 fist full
Almonds – 1 fist full
Cardamom powder -1/4 tsp

PROCEDURE :

Gather together wheat flour, ghee and salt, rub and mix everything well, When you hold the flour mixture tightly n your fist, it should form a shape, like shown in the pic below. Then knead a soft stiff dough by adding little water at a time, cover and set aside

Dry roast makhana seeds in a heated pan/Karahi, transfer to a mixie jar and grind it coarsely and transfer to a bowl or Parath. Finely chop the cashews and almonds and transfer into the same Parath/bowl

To the same pan/Karahi, put grated beetroot, grated coconut and jaggery, stir and let it cook until maximum moisture is evaporated, make some space in the centre and add crushed makhana, almond, cashews and cardamom powder, stir for a minute and remove from the heat and transfer the mixture to a separate bowl and allow it to cool completely

Now take a portion of the kneaded dough, place a portion of the stuffing in the centre, cover well from all the sides, and roll into circular disc by dusting with the flour