Dry Nuts Holige | Dry Nuts Obbattu | Ugadi Recipes
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 6-7 holige
- 8-10 cashews
- 8-10 almonds
- 8 pistachios
- 1 pinch nutmeg
- 4-5 elaichi
- 1 small piece mace/javitri (mace photo shown below for reference, add a very small piece as shown in mortar in next photo)
- ¼ Cup sugar
- 1 Cup milk powder
- 2 Tbsp ghee
- 1 Cup whole wheat flour(atta) dough
- In a mixer jar add all dry nuts, cashews, almonds and pistachios
- Pulse to make a coarse powder, do not over powder it
- Pound elaichi and mace (javitri) into a powder and keep aside
- In a pan, melt ghee and milk
- Add ½ the milk powder
- Add the powdered dry nuts to the milk powder ghee mixture
- Keep stirring till it comes together to form a dough
- At this stage add sugar and mix well
- Once sugar melts, keep stirring to prevent the mixture from sticking to the pan
- Now add rest of the milk powder and keep mixing
- Once it comes together again add elaichi, nutmeg and javitri powder
- Knead the filling into a dough
- Also keep the atta dough kneaded and ready
- Divide the atta dough into lemon sized balls
- In the same way divide filling into small balls
- Roll out the atta dough into small puris
- Place the filling in the centre of each puris
- Bring the sides together and seal the atta over the filling
- Repeat with every ball of dough and filling
- Apply oil and start rolling out the holige
- Roll into a nice slightly thick holige
- Roast on a hot tawa till golden spots appear
- Apply oil and roast evenly on both sides
- Serve hot with ghee
Use any kind nuts which can be powdered like, walnuts, pecans etc
Add more sugar if you want the holige to be sweeter
Whole wheat dough works really well and is healthy too but if you want you can use maida dough
Recipe by Food Of Interest at https://foodofinterest.com/dry-nuts-holige/
3.5.3226