Haalu Holige

Cuisines

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Recipe

Ingredients

1 cup	chana dal
1 cup	jaggery
1 cup	grated coconut
1 cup	maida (all-purpose flour)
1/4 teaspoon	cardamom powder
1 pinch	salt
2 tablespoons	ghee
as needed	water
as needed	oil for cooking

Instructions

1. 1 Wash the chana dal thoroughly and pressure cook it with enough water until soft.
2. 2 Drain the excess water from the cooked dal and mash it well.
3. 3 In a pan, add the mashed dal, jaggery, and grated coconut. Cook on a low flame until the mixture thickens and starts leaving the sides of the pan.
4. 4 Add cardamom powder to the mixture, mix well, and let it cool. This mixture is called 'hoorna'.
5. 5 In a bowl, mix maida, a pinch of salt, and water to make a soft dough. Knead well and let it rest for 30 minutes.
6. 6 Divide the dough and the hoorna into equal portions.
7. 7 Take a portion of the dough, flatten it slightly, and place a portion of the hoorna in the center.
8. 8 Seal the edges and gently roll it out into a thin disc using a rolling pin, dusting with flour as needed.
9. 9 Heat a tawa (griddle) and cook the holige on medium flame, applying ghee on both sides, until golden brown.
10. 10 Repeat the process for the remaining dough and hoorna portions.