A sweet bread stuffed with Coconut mixture. Kayi Holige is prepared during festivals especially during Gowri–Ganesha festival.
Cuisine: Karnataka
Time Required: 1 hour
Ingredients:
For the outer covering:
½ Cup Maida / Refined flour
½ Cup Rawa / Semolina
½ tsp Turmeric Powder
10 spoons of Oil
1 tsp Sugar melted in a tbsp of water
For the stuffing:
4 Cups of Fresh Coconut, Grated
2 Cups Jaggery, Grated
1tsp Cardamom Powder
A little Milk
Method:
For the stuffing:
Add the Coconut and Jaggery in a thick-bottomed pan. Add Milk. Keep stirring on a low flame until all the moisture evaporates and the color of the mixture becomes a bit dark. Remove and divide it into lemon-sized balls.
For the outer covering:
Mix Maida, Rawa, Turmeric, Sugar water, and 2 tsp Oil and using water knead to a soft dough. Knead well using Oil. Smear with 8 spoons of Oil and leave it aside for 2 hours.
Divide into balls slightly bigger than the hurana (stuffing) balls.
Grease your palms and flatten a dough ball on the left hand. Take a ball of hurana (stuffing) and stuff it in the dough ball, deftly turning your left hand over the hurana and expanding the dough to completely cover the hurana ball with the dough.
Now on a greased plantain leaf flatten this stuffed ball into a circle.
Heat a griddle and grease it. Take the plantain leaf along with the holige (bread) and PUT it on the tava with the holige facing down.
Slowly remove the plantain leaf and sprinkle Oil and roast Kayi Holige on both sides till done.
Remove to a serving dish.
Serve hot with ghee.
