Ingredients with Measurements:
- 1 cup of maida (all-purpose flour)
- 1/2 cup of sesame seeds
- 1/2 cup of jaggery
- 1/4 cup of grated coconut
- 1/4 teaspoon of cardamom powder
- A pinch of salt
- Water as needed
- Ghee (clarified butter) for cooking
Special equipment needed:
- Rolling pin
- Tawa (griddle)
Step-by-step instructions:
1. Dry roast sesame seeds on medium heat until they turn golden brown. Let them cool down and grind them into a fine powder.
2. In a mixing bowl, add maida, sesame powder, grated coconut, cardamom powder, and salt. Mix well.
3. In another bowl, add jaggery and a little water. Heat it until the jaggery dissolves completely. Let it cool down.
4. Add the jaggery syrup to the dry ingredients and knead it into a smooth dough. Add water as needed.
5. Cover the dough and let it rest for 30 minutes.
6. Divide the dough into small balls.
7. Take a ball of dough and flatten it into a small disc.
8. Place a small ball of jaggery filling in the center and fold the edges to cover the filling.
9. Flatten the dough ball with a rolling pin into a thin disc.
10. Heat a tawa on medium heat and cook the holige on both sides until golden brown.
11. Apply ghee on both sides while cooking.
12. Serve hot with ghee.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 10-12 holige
Nutritional information:
Calories: 150 per holige
Fat: 5g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Wheat flour can be used instead of maida.
- Brown sugar can be used instead of jaggery.
- Almond powder can be used instead of sesame powder.
Variations:
- Dry fruits like almonds, cashews, and raisins can be added to the filling.
- A pinch of nutmeg powder can be added for extra flavor.
Tips and tricks:
- Knead the dough well to get a smooth texture.
- Apply ghee generously while cooking for a crispy texture.
- Do not overstuff the filling as it may break while cooking.
Storage instructions:
Store the holige in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Heat the holige on a tawa or microwave for a few seconds before serving.
Presentation ideas:
Serve the holige on a plate with a dollop of ghee on top.
Garnishes:
Garnish with chopped nuts and a sprinkle of powdered sugar.
Pairings:
Serve with a cup of hot chai or coffee.
Suggested side dishes:
Serve with a side of coconut chutney or tomato chutney.
Troubleshooting advice:
- If the dough is too dry, add a little water.
- If the holige breaks while cooking, add a little flour to the dough.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before cooking.
- Cook the holige thoroughly.
Food history:
Holige is a traditional sweet dish from Karnataka, India. It is usually made during festivals and special occasions.
Flavor profiles:
Sesame holige has a sweet and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve hot with a dollop of ghee.
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Region: Indian