Holige (Flatbread with Sweet Raisin Filling)

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 it was a big hit during a recent festival celebration at home. It tastes heavenly with a side of almond-flavored milk (badam milk).

• Preparation Time: 30 mins
• Cooking Time: 4 mins
• Total Time: 34 mins
• Calories: 239 Calories

Ingredients

• ½ cup white sugar
• ⅛ teaspoon salt
• ½ cup shredded coconut
• ¾ cup whole wheat flour
• ¾ cup raisins
• ¼ teaspoon ground turmeric
• 3 tablespoons vegetable oil, divided
• ¼ cup ghee (clarified butter)
• ¾ cup water, or as needed
• ¼ cup whole wheat flour
• 5 dates, pitted
• 1 cup fine semolina flour
• 2 tablespoons mixed nuts (cashews, almonds, walnuts)
• 1 tablespoon poppy seeds, toasted
• ¼ teaspoon freshly ground cardamom, or more to taste
• ¼ teaspoon freshly ground nutmeg (Optional)

Recipe Instructions

Step 1

Combine semolina flour, 3/4 cup whole wheat flour, turmeric, and salt in a large bowl. Mix in 2 tablespoons vegetable oil. Stir in enough water to form a soft dough.

Step 2

Brush remaining 1 tablespoon vegetable oil over dough. Cover dough with a damp cloth or paper towel and let rest, 2 to 3 hours.

Step 3

Process raisins and dates into a paste in a food processor or high-powdered blender. Add sugar, coconut, mixed nuts, poppy seeds, cardamom, and nutmeg; blend until thoroughly combined.

Step 4

Roll raisin and date mixture into golfball-sized balls.

Step 5

Roll dough into 1-inch balls. Sprinkle 1/4 cup whole wheat flour over a flat work surface. Roll 1 ball of dough out into a thin circle; place 1 raisin and date ball in the center. Wrap dough around the ball and pinch to seal. Roll back out into a circle. Repeat with remaining dough and raisin and date balls.

Step 6

Melt 1 teaspoon of ghee in a large skillet. Cook dough until brown spots appear, about 2 minutes. Add 1 teaspoon ghee to the top of the dough and flip. Cook until brown spots appear on the second side, about 2 minutes. Transfer to a serving plate. Repeat with remaining dough.