Holige

Holige Recipe Recipe

Prep time: 25 min

Cook time: 15 min

Yield: 8

Main Ingredients: maida bengal gram

Ingredients

For the dough
Plain flour – 1 1/4 cup (maida/all purpose flour) + extra for dusting
Turmeric powder – 1/2 tsp
Coconut oil – 1 tbsp (or any edible oil) + extra for greasing the palm
Milk – 2 tbsp (at room temperature) to knead the dough
Water – 1/4 cup (approx) or as required to knead the dough
Salt to taste
For the filling
Bengal gram – 1 cup (chana dal)
Jaggery – 1 cup, grated
Cardamom – 6-7 pods, finely powdered

Method

Prepare the dough – In a large bowl (the one used to knead dough) add the flour, turmeric powder, salt, coconut oil and milk and mix well. Add water little by little to form a smooth soft dough. Kneading may take 7-8 minutes. Cover with a cloth and keep aside for 3-4 hours.
Prepare the filling – Cook the dal in sufficient water till it is perfectly cooked (it should retain its shape and not turn into a paste). If there is excess water – drain it off and retain the dal. Add the jaggery to it and simmer until the jaggery is melted. Toss in the powdered cardamoms.
The mixture needs to be dryish, so continue to stir until it comes together like a ball (doesn’t stick to the base of the cooker/pan). If the dal is correctly cooked you should be able to mash it with the ladle. Turn off the flame & transfer the contents onto a plate and roughly divide into 8 portions. Cover the pan so that the mixture does not dry up (else it will be hard to roll the holige)
Prepare the holige – Before you begin, knead the dough once and then pinch out 8 lime sized portions of the dough. Grease your palm well with coconut oil and taking one lime sized ball flatten it with your fingers and place the filling in the center. Pinch all the edges towards the center to seal it and carefully flatten it.
Dust a working surface with flour and using a rolling pin gently roll the dough ball into a thin chapathi – do not to apply too much pressure or else the filling will spill out and stick to the surface. Ensure that the rolling is done evenly and the edges are smooth too.
Fry it on a heated griddle/tawa on a medium high flame till golden brown spots appear on either side – don’t fry for too long as they will turn hard. Remove and place the holige in a hot box (casserole) lined with a soft cloth – this will keep them warm and soft.
Serve warm with a dollop of ghee or butter. Holige keep well for 2-3 days in an airtight container.

Tips

You can pressure cook the dal if you wish. Wash and transfer it into a pressure cooker. Add approx 2 cups water and a pinch of salt. Pressure cook on a full flame till the first whistle goes off, simmer and continue to cook for 8-10 minutes. Turn off the flame and let the whistle/weight loosen on its own. Open and stir.

Shireen continues her journey on the Indian Food Trail with Mangalorean recipes like Holige and how they make the most of nature’s bounty in their cuisine.

Here is a delectable collection of traditional Diwali Recipes to help you make this Diwali celebrations more zestful!! The collection includes Recipes for Diwali deserts and snacks. Choose and cook your favorite Diwali Recipe with love and delight your dear ones in a very special way!!
Wheat Laddu
Ingredients:
1 cup Wheat Flour
1/4 cup Gram Flour
11/2 cup Sugar Powder
1/4 cup Grated Coconut
1/4 cup Dry Fruit almonds, raisins, kaju etc
1 cup Ghee
Preparation:
1. Heat the ghee.
2. Put both the flours in the heated ghee.
3. When nearly roasted put coconut and sliced dry fruit in the mixture.
4. Now put the ground sugar in the mixture and stir thoroughly.
5. Take off from the heat quickly and make laddus. You may also put the mixture in an oil based thali & make small pieces.
Diwali Recipe Contributed by: Shiela Talwar

Soan Papdi
Ingredients:
1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet
Preparation:
1. Sift both flours together.
2. Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally.
3. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency.
4. Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes.
5. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm.
6. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.
Diwali Recipe Contributed by: Nandini Sharma

Mushrooms in Onion Gravy
Ingredients :
200 gm Mushrooms
3 Onions
2 Tomatoes, finely chopped or pureed
3 Green chillies, finely chopped
Coriander leaves
Salt as per taste
Red chili powder as per taste
A pinch of garam masala powder
A pinch of cardamom powder
Oil
Preparation :
1. Slice mushrooms, boil them and keep aside.
2. Make a paste of the onions.
3. Heat oil in a wok and add the onion paste; cook till the paste turns golden brown.
4. Add the tomatoes, green chilies, salt and red chilli powder.
5. Cook the tomatoes till the gravy leaves the sides of the wok.
6. Add water if required.
7. Add the mushrooms and cook for a while.
8. Season with garam masala powder, cardamom powder and coriander leaves.
Diwali Recipe Contributed by: Priya Mahant

Besan ki Barfi
Ingredients :
Besan 1 kg
Sugar 1 kg
Water 1/2 liter
Ghee 1 kg
For garnishing: Pistas, Almonds
Preparation :
1. Fry besan in ghee on low flame for about 30 mins till it becomes pink and ghee separates.
2. Mix sugar and water into a syrup.
3. Add this syrup to the besan and mix well.
4. Pour this mixture into a greased tray.
5. When it cools cut into cubes and garnish with pistas and almonds.
Diwali Recipe Contributed by: Nandini Sharma

Karanji Karchikai
Ingredients :
For Filling:
1 cup grated Dry Coconut
1 cup Powdered Sugar
1 pinch Nutmeg Powder
1 pinch dry Ginger Powder
4 Elaichi
2 tsp Maida
2 tsp Poppy Seeds
2 tbsp Mixed Dry fruit pieces
For Dough:
1 cup maida
1 tsp Ghee
Salt to taste
Warm milk to prepare dough
Preparation :
1. Roast Dry coconut.
2. Roast maida in ghee.
3. Roast poppy seeds.
4. Mix all the above ingredients & grind them.
For Dough:
Mix all the dough ingredients & prepare dough (a little hard).
For Karanji:
1. Make small oval shaped puris from dough.
2. Fill the prepared stuffing inside.
3. Apply some water or milk so that it will seal properly (don’t apply too much of water as it will not seal properly).
4. Deep fry it till it becomes brownish colour.
5. Serve it hot or cold.
6. Karanjis can be stored for weeks.
Diwali Recipe Contributed by: Megha

Sesame Seed (Til) – Khoya laddu
Ingredients :
2 cups khoya
1&1/2 cups of coarsely powdered roasted sesame seeds (til)
Powdered sugar to taste
Kesar, chopped almonds and pistas for decoration
Preparation :
1. Roast the khoya on low flame till it is very light golden yellow color.
2. Let is cool for few minutes.
3. Then add coarsely powdered roasted sesame seeds and mix it.
4. Add powdered sugar when the above mixture is luke warm.
5. Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
6. Arrange in a plate and decorate with kesar, chopped almonds and pistas.
Method for Making Khoya in Microwave:
1. Take three cups of full cream milk powder in microwave oven proof casserole.
2. Add sufficient water to make a thick paste.
3. Add 2 tablespoon of ghee.
4. Cover with plastic cling film and microwave for 3 minutes with in between stirring. (Time depends on power of Microwave oven.)
Diwali Recipe Contributed by: Mrs. Surana

GUJIA
Ingredients :
Flour 250 grams
Khoya 500 grams
Raisins a few
Almonds 100 grams (finely chopped)
Cooking oil 3 tablespoon
Water 100 ml
Sugar 250 grams
Preparation :
Mix the oil and flour properly to form a binding consistency of breadcrumbs. Add some water and knead lightly the entire mixture. Make it soft dough and set it aside with a damp cloth covering it. Fry the khoya in cooking oil till it becomes light brown and then mix the sugar in it properly. Add the almonds and raisins, and fry for a few more minutes. Remove from fire and let it cool. Make small thick chapattis out of that kneaded dough. Fill half of the chapatti with the khoya mixture and, rolling it, seal the sides of the chapatti keeping the khoya inside it. Make the sealing look decorated by giving a look of hemming. Deep-fry these gujias until it becomes light golden brown, keeping the flame at low. Take out the gujias on a newspaper and let the oil get soaked. Serve hot or store it in an airtight container for using it on that special day.

MALPUA
Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Milk
Water
Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. And whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.
Heat oil on a medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.