A rich and delicious treat is the best way to celebrate grand festivals like Ugadi and Deepavali. What better dish than dry nuts holige or obbattu for such festivals. Dry nuts holige has a rich dry nuts filling inside a thinly rolled out whole wheat dough then roasted with homemade ghee.
For dry nuts holige you can basically add any kind of dry nuts like pistachios, cashews, almonds, walnuts, pecans all unsalted and unroasted of course. The dry mixture consists of dry nuts obviously and some subtle spices like elaichi and javitri (mace). It’s made into a nice soft filling and then rolled out just like a paratha.
Try this dry nuts holige this Ugadi or if you are looking for options try coconut holige, bele holige (puran poli) from FOI. More dry nuts recipes like kaju katli, kaju pista rolls or milk sweets like doodh pedha, Dharwad pedha etc from FOI. If you want traditional local Karnataka special Ugadi recipes try haalbai, hayagreeva, hesarubele payasa etc.
- 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
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
Dry Nuts Holige Stepwise:
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 1/2 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 or flour 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
