Kayi Holige is Indian sweetened flat bread with coconut and jaggery filling flavored with cardamom powder . Serve hot with clarified butter/ ghee.
Kayi Holige aka kayi obbattu is traditional sweet is from Karnataka and is prepared during religious rituals and festivals.
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About this recipe
Kayi Holige is popular in Karnataka and is made during many religious rituals and festivals . Also in Maharashtra and Konkan regions , its called as Nariyal Poli . Prepared during Gowri-Ganesha Chaturthi , Ugadi and Varahamahalakashmi festivals in South India.
A delicious coconut jaggery filling used in this recipe is similar to that of ukadiche modak and fried modak recipe on this blog. You can also check lentil based holige , Bele obattu / Puran Poli recipe on blog with lentil jaggery filling inside.
Ingredients
These are the ingredients used to make Kayi Holige recipe
- For Outer Covering - Wheat flour , Fine Semolina , Turmeric powder , Salt and Ghee.
- For Inside Filling - Coconut , Jaggery , Poppy seeds , Cardamom powder .
- Ghee / Clarified Butter for roasting Holige
See recipe card for quantities.
Step by step directions to make Kayi Holige
For outer covering
Mix whole wheat flour, semolina , clarified butter and salt together.
Add water part by part and knead dough to make smooth but firm dough.
Grease dough with 1 tablespoon of ghee , cover with damp cloth and set aside for 30 minutes.
For filling
Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.
In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.
Add 1 tablespoon of poppy seeds and fry until it start to splutter.
Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.
Add powdered jaggery and mix well.
Cook on low heat ,jaggery melts completely and starts to bubble.
Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.
Now turn off the heat , add pinch of salt and rice flour.
Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.
Allow to cool completely.
When its completely cool , make small balls . The mixture should be dry but should be able to hold the shape.
For rolling kayi holige
Now after 30 minutes, pinch dough and make 19-20 balls.
Roll dough ball into thin 2.5 to 3 inch disc.
Place the coconut jaggery filling at centre and bring the corners together to centre.
Gently press and flatten the dough.
Dust some flour and roll dough into medium sized paratha of 5 to 6 inch diameter
For roasting
Heat iron tawa / griddle. Regulate heat to medium high temperature.
Place rolled poli / holige on to tava and drizzle some ghee .
When upper surface looks dry , flip and cook on other side.
Drizzle some ghee and gently press and cook. If there are no cracks while rolling holige/ poli , it will start to puff up .
Remove from heat .
Drizzle some ghee and serve hot.
Substitutions
To make outer covering , I have used whole wheat flour. But you can make it with All purpose flour. Or combination of both whole wheat flour and APF in 1: 1 ratio along with fine semolina .
Though jaggery powder is used traditionally as an alternative sugar can also be used to prepare the sweet filling. But I recommend to use Organic Jaggery .
Storage
You can store the coconut -jaggery filling and wheat flour dough separately in refrigerator and prepare when wanted. Stays good for 2-3 days.
If done right, the frozen Kayi Holige stay good for at least one month. For holige to stay fresh for longer, cool completely before packing and freeze them. You can take out the required number of frozen holige and thaw them whenever you want.
Recipe Tips
For the outer covering: Use all-purpose flour, wheat flour, or a combination of both , half and half along with fine semolina to make modak covering.
For smooth outer cover: Add hot or warm ghee to the flour while mixing, it makes the covering nice and smooth.
Coconut Filling : Try to use fresh coconut for better results though frozen coconut or dessicated coconut can be used.
Stuffing color: Depending on the color of jaggery, the color of the filling will vary. Dark jaggery will result in a darker saran.
Rice flour in filling : Adding rice flour to coconut jaggery mixture , helps to absorb any left over moisture in jaggery. This helps to keep the filling mixture dry. So that when holige are roasted , it helps jaggery to melt slightly inside the filling and makes it perfect without making it dry or too sticky .
Salt in filling : Pinch of salt in filling helps to bring out flavors , so do add salt to the filling.
FAQ's
Can I scale down or scale up the measurements ?
Yes you can either reduce the measurements to half or double or triple the recipe , to suit your needs. As filling is same , I divided the coconut jaggery filling to make both fried modak and Kayi holige. So you can plan accordingly while cooking on festivals.
Can I make Kayi Holige using dry coconut?
Yes, desiccated coconut can be used to make holige. Just soak dessicated coconut in 4 tablespoon of warm milk or water to bring in some moisture.
How to store Kayi Holige?
Fried modak stays good for 4-5 days in room temperature. Store in an airtight container.
Why did the filling turn hard?
Overcooking the filling will make it hard. Cook it just till the mixture is dry but sticky , this prevents it from turning hard.
Why did my covering was chewy ?
For covering, knead the dough smooth just like chapathi and roast on both sides as you do for any paratha by drizzling ghee on both sides. Flip and cook on both sides on medium to high heat.
Recipe
Kayi Holige Recipe
Ingredients
For Filling
- 4 cups fresh coconut
- 5 cardamom pods
- 1 small piece dry ginger
- 2- 2.5 cups Organic jaggery powder
- 1 tablespoon Ghee/ Clarified butter
- 1 tablespoon Poppy seeds
- Pinch of salt
- 1 tablespoon Rice flour
For Cover
- 3 Cup Wholewheat flour
- ½ Cup Fine semolina / Sooji Rava
- ¼ teaspoon salt
- ½ teaspoon turmeric powder
- Water to knead dough
Other ingredients
- Extra ghee as required to roast puran poli
Instructions
For outer covering
- Mix whole wheat flour, semolina , clarified butter and salt together.
- Add water part by part and knead dough to make smooth but firm dough.
- Grease dough with 1 tablespoon of ghee , cover with damp cloth and set aside for 30 minutes.
For filling
- Into a blender add coconut , cardamom pods, dry ginger and blend. Alternatively you can use finely grated coconut and add cardamom powder.
- In a thick botton pan , heat 1 tablespoon of ghee/ clarified butter.
- Add 1 tablespoon of poppy seeds and fry until it start to splutter.
- Now add in coconut and roast on medium heat until moisture of coconut goes off, it takes about 4 to 5 minutes.
- Add powdered jaggery and mix well.
- Cook on low heat ,jaggery melts completely and starts to bubble.
- Now when bubbles reduces completely , mix well everything. It will be sticky and slightly hard with still moisture within it.
- Now turn off the heat , add pinch of salt and rice flour.
- Mix well everything, rice flour absorbs the moisture but keeps the mixture soft without turning it hard.
- Allow to cool completely.
- When its completely cool , make small balls . The mixture should be dry but should be able to hold the shape.
For rolling
- Now after 30 minutes, pinch dough and make 19-20 balls.
- Roll dough ball into thin 2.5 to 3 inch disc.
- Place the coconut jaggery filling at centre and bring the corners together to centre.
- Gently press and flatten the dough.
- Dust some flour and roll dough into medium sized paratha of 5 to 6 inch diameter
For roasting
- Heat iron tawa / griddle. Regulate heat to medium high temperature.
- Place rolled poli on to tava and drizzle some ghee .
- When upper surface looks dry , flip and cook on other side.
- Drizzle some ghee and gently press and cook.
- If there are no cracks while rolling holige/ poli , it will start to puff up .
- Remove from heat , drizzle some ghee and serve hot.
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