Today is Navrathri Padya (first day of Dasara) and Holige sweet dish is a must have on this day in Mysore. This holige is prepared using Navanakki (Foxtail millet) and Navanakki Holige is also known as Hurakki Holige.
Cuisine: North Karnataka.
Time Required: 30 Minutes + resting time for dough
Ingredients:
Little Rice flour for dusting
For the stuffing:
½ Cup Navanakki / Foxtail millet
1 Cup Jaggery
½ tsp Cardamom Powder
For the outer layer:
1 Cup Rawa / Fine Semolina
¼ Cup Maida
A pinch of Salt
2 tsp Ghee
1 tsp Sugar melted in a tbsp of water
For the outer covering:
Mix Rawa, Maida, 1tsp Ghee, Sugar water, and a pinch of salt with water to a soft dough. Cover with a wet cloth and leave it aside for 2 hours.
Knead the dough well and divide into balls.
Method:
For the stuffing:
Grind Navanakki to a powder. Seive and roast the powder.
In another vessel add Jaggery and little water. Stir until jiggery melts.
Add Navanakki flour to the Jaggery water and mix well.
Let it cool. Add Cardamom powder and a tsp of ghee and knead.
Divide into balls.
For the holige:
Take one dough ball and flatten on rice floured surface.
Keep the stuffing ball over it and lightly flatten it. Over this place another dough ball and flatten and close the edges.
Roll it to a thin concentric circle.
Roast on both sides and serve Navanakki Holige with more Ghee!
