Recipe of Award-winning Kayi (coconut) Holige/Puranpoli
Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Steps to Prepare Favorite Kayi (coconut) Holige/Puranpoli. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kayi (coconut) Holige/Puranpoli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kayi (coconut) Holige/Puranpoli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kayi (coconut) Holige/Puranpoli is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kayi (coconut) Holige/Puranpoli estimated approx 1 hour.
To begin with this recipe, we have to prepare a few components. You can have Kayi (coconut) Holige/Puranpoli using 11 ingredients and 6 steps. Here is how you cook it.
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Ingredients and spices that need to be Get to make Kayi (coconut) Holige/Puranpoli:
- Outer covering
- 2 cups all-purpose flour (maida)
- Pinch turmeric
- Pinch salt
- Water
- 1 tsp ghee
- Inner stuffing
- 1-1.5 cup jaggery
- 2.5 cup shredded coconut
- Crushed cardamom
- 2 tsp chopped almonds + other dry fruits of your choice
Instructions to make Kayi (coconut) Holige/Puranpoli
- For outer covering: take maida + salt + turmeric and mix with little water and knead the dough. Add a tsp of ghee and knead until you get soft dough. Now grease ghee on it and rest for 2 hours
- For inner stuffing: take jaggery in a pan. Add 0.25-0.5 cup water and boil it. Once it starts to boil add shredded coconut and mix well and boil in medium flame until it thickens. Now add crushed cardamom and dry fruits and keep it in medium flame and switch it off in 8 minutes once you have thick stuffing
- Now take a parchment paper. Grease ghee. Then take a bit of outer covering and stretch it so it can hold the stuffing. Now take a small ball of stuffing and keep it in between of the outer covering and cover it neately
- Now roll it smooth and think like a chapati or roti using your hands
- Now in a pan, grease ghee and flip the holige in parchment paper on the pan and remove the parchment paper carefully. Roast both the sides and serve holige with ghee
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