Raisin Holige Recipe / Drakshi Holige - Habba Adige Madhwa Brahmin Sweet/ Raisin Sweet Flatbread Recipe
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 was a big hit during a recent festival celebration at home.
Ingredients for Kanaka
3/4 cup whole wheat flour or all purpose flour
1 cup fine semolina (chiroti Rave)
1/8 tsp salt
1/4 tsp turmeric
3 tbsp vegetable oil
water, as required
Ingredients for Raisin/Drakshi Hoorna
3/4 cup raisins
5 pitted dates
1/2 cup sugar (if in a crystal form, use powdered sugar)
1 tbsp poppy seeds, dry roasted
2 tbsp mixed nuts, toasted (cashew, almonds or walnuts)
1/2 cup dry coconut shredded or powder or desiccated coconut
1/4 tsp fresh cardamom powder, if you like stronger flavor add more
1/4 tsp freshly ground nutmeg (optional)
Ingredients to make Holige
1/4 cup ghee/clarified butter (optional)
1/4 cup whole wheat flour or all purpose flour (optional)
Method to prepare Kanaka
1. In a large mixing bowl combine the whole wheat flour, semolina, salt, turmeric and mix well.
2. Add 2 tbsp oil to this mixture and throughly blend the oil in the flour mixture.
3. Now add water and form a soft dough. Smear the remaining 1 tbsp oil in the dough and cover the dough with a damp cloth or paper towel and rest it for 2 -3 hours.
4. Make tiny balls (roughly 3/4-1 inch) out of the Kanaka dough and keep them aside.
Method to prepare Raisin/Drakshi Hoorna
1. In a food processor or a high powered blender add raisins and dates to form into a dough like consistency. Transfer it into a mixing bowl and keep it aside. If your food processor/blender accommodates all the ingredients let the raisin and date dough stay and add in rest of the ingredients and blend well making sure the stuffing is very finely blended.
2. Transfer the contents from your blender combine everything and mix well. By now the stuffing should be in a solid form. Make small (golf sized) balls out of the mixture.
Method to prepare Holige
1. Take a tiny ball of Kanaka and spread it wide with your fingers or roll it out using a rolling pin on a floured surface (use whole wheat flour or all purpose flour) to accommodate the stuffing.
2. Now keep a raisin hoorna ball at the center and cover the stuffing with the kanaka with your fingers.
3. Place the stuffed dough again on the floured surface and roll it out (like a flat bread or a chapati/roti).
4. On a preheated griddle/pan smear some ghee cook the rolled holige on one side with a tsp of ghee until small brown spots form on the holige.
5. Flip the holige onto the other side and drizzle 1 tsp ghee to cook until brown spots appear.
6. Now the holige is ready to be served with a dollop of ghee on top. Also, it tastes heavenly with a side of almond flavored milk (Badam milk).
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 was a big hit during a recent festival celebration at home.
Ingredients for Kanaka
3/4 cup whole wheat flour or all purpose flour
1 cup fine semolina (chiroti Rave)
1/8 tsp salt
1/4 tsp turmeric
3 tbsp vegetable oil
water, as required
Ingredients for Raisin/Drakshi Hoorna
3/4 cup raisins
5 pitted dates
1/2 cup sugar (if in a crystal form, use powdered sugar)
1 tbsp poppy seeds, dry roasted
2 tbsp mixed nuts, toasted (cashew, almonds or walnuts)
1/2 cup dry coconut shredded or powder or desiccated coconut
1/4 tsp fresh cardamom powder, if you like stronger flavor add more
1/4 tsp freshly ground nutmeg (optional)
Ingredients to make Holige
1/4 cup ghee/clarified butter (optional)
1/4 cup whole wheat flour or all purpose flour (optional)
Method to prepare Kanaka
1. In a large mixing bowl combine the whole wheat flour, semolina, salt, turmeric and mix well.
2. Add 2 tbsp oil to this mixture and throughly blend the oil in the flour mixture.
3. Now add water and form a soft dough. Smear the remaining 1 tbsp oil in the dough and cover the dough with a damp cloth or paper towel and rest it for 2 -3 hours.
4. Make tiny balls (roughly 3/4-1 inch) out of the Kanaka dough and keep them aside.
Method to prepare Raisin/Drakshi Hoorna
1. In a food processor or a high powered blender add raisins and dates to form into a dough like consistency. Transfer it into a mixing bowl and keep it aside. If your food processor/blender accommodates all the ingredients let the raisin and date dough stay and add in rest of the ingredients and blend well making sure the stuffing is very finely blended.
2. Transfer the contents from your blender combine everything and mix well. By now the stuffing should be in a solid form. Make small (golf sized) balls out of the mixture.
Method to prepare Holige
1. Take a tiny ball of Kanaka and spread it wide with your fingers or roll it out using a rolling pin on a floured surface (use whole wheat flour or all purpose flour) to accommodate the stuffing.
2. Now keep a raisin hoorna ball at the center and cover the stuffing with the kanaka with your fingers.
3. Place the stuffed dough again on the floured surface and roll it out (like a flat bread or a chapati/roti).
4. On a preheated griddle/pan smear some ghee cook the rolled holige on one side with a tsp of ghee until small brown spots form on the holige.
5. Flip the holige onto the other side and drizzle 1 tsp ghee to cook until brown spots appear.
6. Now the holige is ready to be served with a dollop of ghee on top. Also, it tastes heavenly with a side of almond flavored milk (Badam milk).
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