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).


Recipe Summary

30 mins
4 mins
2 hrs
2 hrs 34 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Nutrition Facts

239 calories; protein 2.8g 6% DV; carbohydrates 33.4g 11% DV; fat 12.1g 19% DV; cholesterol 10.9mg 4% DV; sodium 44.8mg 2% DV. Full Nutrition