Indian Sweets: Sweet Coconut Flat Bread or Kayi Holige Recipe
Sweet coconut flatbread or Kayi holige
Make These Delightful and Scrumptious Sweets!
Kayi holige is a popular Indian dessert dish that is everyone's favorite. These flatbreads are thin and crunchy. The combination of coconut, jaggery, and ghee gives this sweet an awesome taste.
While making these can be time-consuming, it is well worth it. You will surely be satisfied when you eat these tasty treats.
Enjoy eating them warm or cold. They are just awesome!
Some Important Information
1. Thin flatbread, or holige, are crunchier than the thick ones. I made thin holige. They were super crunchy.
2. Using ghee while roasting these holige gives them a very nice flavour. Hence, I recommend using ghee rather than oil.
3. They remain fresh for three days at room temperature. Afterwards, store them in a refrigerator for a week.
Ingredients for Making Kayi Holige
- 1 small coconut or 2 bowls coconut, grated
- 1 1/4 bowl jaggery, powdered
- 2 bowls maida/plain flour
- 1/6 tsp salt
- 2-3 tbsp oil
- 1 tsp each ghee or oil, for making each kayi holige, I used ghee.
- 4 cardamom, powdered
Step-By-Step Instructions and Images for Making Kayi Holige or Sweet Coconut Flatbread:
Making the Dough:
- Take maida (flour) in a mixing bowl. Add salt and a tablespoon of oil. Mix them. Knead, while adding water little by little, to make a pliable and firm dough.
- Apply the remaining oil on all sides. Let the dough be covered with excess oil. This will make the dough soft, and it will help you to make smooth flatbread.
- Rest the dough, covered, for 2-3 hours.
- This dough is for making the outer cover of this flatbread.
Making the Stuffing:
- Pulse the grated coconut once or twice in a mixer. Keep aside.
- Make jaggery powder.
- Pour jaggery into a deep-bottomed pan. Add 2 tablespoons of water. Mix them. Heat the stove. In the beginning, the jaggery will melt. Stir it often for uniform cooking. Keep the heat medium-low.
- After some time, the jaggery syrup will start boiling. Add coconut. Stir together till the mix becomes a bit gummy and starts sticking to the bottom. Add powdered cardamom. Mix well. Turn off the fire. Keep it aside.
- Once a bit cool, take a teaspoon jaggery-coconut mix, and try to make a ball out of them. If you can make it, it is the right consistency you want for making holige.
- If you can't do it, and it sticks on your palm, heat the mix a little, and get the right consistency. Set aside for cooling.
- This is the stuffing for the sweet coconut flatbread. Once cold, make small lemon-sized balls out of them.
Making Kayi Holige:
- Take a plastic sheet, and put some oil on it. Pinch out a small lemon-sized ball of dough. Shape it like a patty. Place an equal size jaggery-coconut ball that you have already made in the center.
- Fold the dough, and cover the entire stuffing. Roll it inside your palm along with the stuffing to ensure the equal covering on all sides.
- Place on the greased plastic sheet. Gently press it to make a patty. Apply some oil to it.
- Place a transparent plastic sheet on it. Now, roll the patty using rolling pin, to make a thin, round flatbread.
- Heat a griddle or pan. Apply some ghee or oil on it. Ghee gives very nice smell to this holige.
- Place the flatbread on it. Cook both sides till crispy and golden brown. Remove, and place on a plate.
- Repeat the same for making the whole bunch of kayi holige.
Sweet coconut flatbread or yummy kayi holige is ready to eat. Serve 1-2 of them in a plate, pouring a teaspoon of ghee on it. They are very delicious sweets. Enjoy!
Nutritional Information of Sweet Coconut Flatbread or Kayi Holige
|Serving size: 1|
|Calories from Fat||126|
|% Daily Value *|
|Fat 14 g||22%|
|Saturated fat 0 g|
|Carbohydrates 46 g||15%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 10 g||20%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|