Apr 12, 2013

Kai Holige

Wish you all a Very Happy Ugadi. Ugadi festival reminds me of childhood days. New clothes, lots of food and not to forget yummy ubatti. I still remember that song of our school days "Uga Ugadi Kaledaru"...what a lovely and meaningful lyrics. My cousin mentioned this festival is also called as "Ubbati Parab". Ubbati is a sweet dish prepared specially during Ugadi and Parab means festival in konkani.

My DH is not a big fan of chana dal. So I decided to replace ubbati with kai holige this time. He loved it ! My grandmother used to make this holige every year without fail right after Gauri festival. Because we celebrated Gauri puja at home, there used to be lots of coconut which is typically called as "vaina". It was her belief to make only sweet dishes out of vaina she used to make kai holige and distribute among her kids and their family.

Kai holige is made with coconut stuffing whereas ubbati with chana dal stuffing. We call this coconut stuffing as huran and the outside layer made with all purpose flour or maida as "kanik".This is my second attempt in preparing kai holige and this time the preparation was a bliss. Rolling after placing coconut dumpling came out perfect. This surely is a time consuming sweet dish and needs patience ! But the end result is something you can relish :)

1 cup maida
1/2 cup water
1/4 cup cooking oil
1 teaspoon turmeric powder
Salt to taste

2 cup grated coconut
1 cup powdered jaggery
1/4 cup water
1/2 teaspoon cardamom powder

First prepare kanik,
Mix all the ingredients except oil and make a soft chapathi like dough.
Add oil ( you can reduce the amount of oil) and mix well.
Keep aside for sometime. I left it for 2 hours.

In a pan put jaggery and water. Bring to boil. Boil it until the mixture comes to a thick consistency.
Add grated coconut and mix well. Add cardamom powder and keep stirring the mixture.
Mix until all the water is absorbed.

Preparing holige:
Make small balls of prepared dough.
Make small balls of prepared huran.
Roll the dough big enough to place huran. Place a ball of huran and fold it in all the sides carefully. 
Dust it with maida and roll it again. Make sure the stuffing doesn't come out. You can roll this to very thin or to the desired size. I prepared this neither to big nor too small. This is how we make it at home.
On a hot pan fry it on simmer. Cool it before storing. This may not last too long because of coconut. I store it for not more than 4-5 days.
Serve warm with some ghee.

Preparation Time: 3.5 hours (Including dough rest time)

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