Holige (Flatbread with Sweet Raisin Filling)
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"Authentic holige is a dessert made in Karnataka, South India, during festivals and special occasions. This delicacy is traditionally made with a dough filled with either bele hoorna (dal stuffing) or kobbari hoorna (coconut stuffing). I tried and tested this raisin (drakshi hoorna) holige recipe and it was a big hit during a recent festival celebration at home. It tastes heavenly with a side of almond-flavored milk (badam milk)."
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Ingredients2 h 34 m servings 239 cals
Original recipe yields 12 servings
- Combine semolina flour, 3/4 cup whole wheat flour, turmeric, and salt in a large bowl. Mix in 2 tablespoons vegetable oil. Stir in enough water to form a soft dough.
- Brush remaining 1 tablespoon vegetable oil over dough. Cover dough with a damp cloth or paper towel and let rest, 2 to 3 hours.
- Process raisins and dates into a paste in a food processor or high-powdered blender. Add sugar, coconut, mixed nuts, poppy seeds, cardamom, and nutmeg; blend until thoroughly combined.
- Roll raisin and date mixture into golfball-sized balls.
- Roll dough into 1-inch balls. Sprinkle 1/4 cup whole wheat flour over a flat work surface. Roll 1 ball of dough out into a thin circle; place 1 raisin and date ball in the center. Wrap dough around the ball and pinch to seal. Roll back out into a circle. Repeat with remaining dough and raisin and date balls.
- Melt 1 teaspoon of ghee in a large skillet. Cook dough until brown spots appear, about 2 minutes. Add 1 teaspoon ghee to the top of the dough and flip. Cook until brown spots appear on the second side, about 2 minutes. Transfer to a serving plate. Repeat with remaining dough.
- Cook's Note:
- Substitute all-purpose flour for the whole wheat flour if preferred.
Per Serving: 239 calories; 12.1 g fat; 33.4 g carbohydrates; 2.8 g protein; 11 mg cholesterol; 45 mg sodium. Full nutrition