Kayi Holige

kayi holige

Kayi holige is a delicious sweet, which is usually prepared for some special events like festivals and functions. It is also easy to make in comparison with the traditional holige / obbattu / bele holige. Some also prefer kayi holige, rather than the bele holige, because it is said that kayi holige does not cause gastric problems.

A key point to know about kayi holige is that it can be prepared a day before a festival or function.

Coconut, jaggery, maida and fine rava are the main items in the kayi holige recipe.

Here is some info about jaggery benefits, in the blog.

You can store kayi holige, at room temperature, for 5-7 days.

Serve this holige with plenty of ghee.

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Quantity: 5-6 holiges


Coconut filling:

1. Coconut pieces 1 cup


Coconut gratings 1 cup, packed firmly
2. Jaggery pieces / brown sugar about 1/2 cup
3. Cardamom powder 1/4 teaspoon
4. Poppy seeds / Kasa kasa / khus khus / gasagase 1 teaspoon

Dough / Kanaka:

1. Fine rava / chiroti rava 1/2 cup
2. Maida 1/8 cup
3. Salt 1/2 pinch
4. Oil
5. Water to make the dough

How to make the Dough?

kayi holige video

1. Add fine rava, maida, 1-2 teaspoons of oil and salt to a utensil.

kayi holige dough s11a


Make soft dough using small quantity of water at a time.

kayi holige dough s11b
2. Add water to it, so that the dough is immersed in the water completely.

kayi holige dough s12a

Cover and keep aside for one to two hours.

kayi holige dough s12b
3. Knead in water for a few minutes.

kayi holige dough s13

Knead the dough in water to prevent the kayi holige edges from becoming rubbery.

Drain the water completely.
4. Knead the dough, using your fingers, till the dough becomes soft.

When you pull-up small quantity of the dough, it should stretch without breaking. If it does not stretch, add little water and knead again.

kayi holige dough s14a

kayi holige dough s14b

The soft dough is called kanaka.
5. Smear the dough with 1-2 teaspoons of oil. Cover the utensil with the dough. Keep aside for at least one hour to make soft and crispy holiges.

kayi holige dough s15

How to make the Kayi Filling?

1. Visually inspect the jaggery pieces and remove any unwanted material present in them.

kayi holige filling s2
2. Dry grind the coconut pieces, in a mixer jar, such that the gratings are as fine as possible.

kayi holige filling s1

kayi holige filling s3
3. Add jaggery. Mix.

kayi holige filling s23a

Grind the mixture into a fine paste. If required, add little water.

If the water content is less in the coconut, then the coconut pieces can be dry ground finely than the coconut with more water content. In the first case, there is no need to add water while grinding with jaggery.

kayi holige filling s23b
4. Transfer the mixture to a thick-bottom kadai.

kayi holige filling s24

Fry the mixture for a few minutes. Add little water if the mixture is dry and fry.

kayi holige filling s24a
5. Add poppy seeds and fry till the mixture becomes thick on low heat.

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Switch off the stove.

You can fry the ground mixture in less time if the mixture is not watery.
6. Add cardamom powder. Mix.

kayi holige filling s26

Kayi holige filling is ready.

kayi holige filling s26b

Set aside the mixture to cool.

How to make Kayi Holige?

1. Make lemon-sized balls from the kayi holige filling.

kayi holige s1

If the filling is very thick, add a few teaspoons of milk and mix.

If the filling is thin, add a few teaspoons of roasted gram powder and mix.
2. Smear little oil on the entire holige or butter paper.
3. Coat your fingers with oil. Take a portion of the dough, which should be about three-quarter size of a lemon. Place it on the holige paper.

kayi holige s3
4. Spread the dough to the size of a small poori.

kayi holige s4
5. Place one ball of the filing in the center of the dough. Cover the filling completely with the dough, by lifting its edges and placing them on the top of the filling.

kayi holige s5a

kayi holige s5b
6. Slightly flatten the filled dough.

Turn it upside down.
7. Spread the dough into a thin holige, using your fingers or a rolling pin.

kayi holige s7
8. Heat a dosa tawa.

Spread little oil.

kayi holige s8
9. Reverse the holige paper, which has the uncooked holige, and place it on the tawa, so the holige will be placed directly on the tawa. Remove the holige paper.

kayi holige s9

kayi holige s9b
10. Sprinkle a few drops of oil.

When the holige color changes flip the holige.

Sprinkle a few drops of oil.

Cook till both sides have some golden brown spots.

kayi holige s10

Kayi Holige is ready.

kayi holige final

TIPS Kayi Holige Recipe
1. If you add jaggery and grind the mixture for making the kayi filling, rather than adding jaggery while frying, you can save on frying time and, therefore, the cooking time.

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