ಕಾಯಿ ಹೋಳಿಗೆ ~ Kai holige

ಕೊಬ್ಬರಿ ಒಬ್ಬಟ್ಟು

Kai holige is a delicious sweet dish, this is another alternative way to make sweet dish by coconut when one has got bored  of  kobbari mithai.

Ingredients :

For Filling :

Freshly grated coconut : 2 cup
Chiroti rava : 1 Tbsp (optional)

Jaggery : 1.5 cup (depends on how much sweet u want)

Cardamom :  3 -4

Ghee : 1tsp (optional)

For Dough/Kanaka: 

All purpose flour : 1.5 cup

Chirotti rava : 1/2 cup 

Salt : 1 pinch

Oil : 1 tsp

Method :

First take a mixing bowl, add all purpose flour, chirotti rava, salt, oil, mix well, then add water & knead it into a soft dough. keep it closed for about 20 mins.

Take grated coconut & grind it without adding water as shown, it should look nicer in texture as u grind coconut for chutneys almost like paste.

Take jaggery in vessel, boil it till it is dissolved, filter it when its cooled. Then again boil it until u get one string consistency, means the syrup turns that thick as honey, u can check it by putting a drop of syrup in to a bowl of water if the drop sits solidified  then its done, you got the right consistency.

Now at this moment add the ground coconut, let it cook for abt 5 mins then add chiroti rava, stir altogether until it thickens & comes altogether, add cardamom powder mix well, turn off the flame, a tsp of ghee can be added here. Here rava acts as a binding ingredient in coconut filling, its optional, can be tried.

The hoorna is ready now, it must be of the consistency so you can make balls from it.

Now take the dough, again knead it adding a tsp of oil, then make lemon sized balls out of it, with help of  fingers make a small puri, then fill it with coconut filling, cover it from all sides. Roll it on a plastic sheet smeared with oil.

Heat a tava, sprinkle oil on it, place the holige, cook it on both sides sprinkling oil.

Serve with or without ghee, it tastes good when its cooled also, can be stored for 3 to 4 days.