Indian Sweets: Sweet Coconut Flat Bread or Kayi Holige Recipe

Updated on September 9, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Sweet coconut flatbread or Kayi holige

Sweet coconut flatbread or Kayi holige
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.

5 stars for Sweet Coconut Flatbread or Kayi Holige

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: 16 kayi holige or sweet coconut flatbread

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:

  1. 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.
  2. 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.
  3. Rest the dough, covered, for 2-3 hours.
  4. This dough is for making the outer cover of this flatbread.

Making the Stuffing:

  1. Pulse the grated coconut once or twice in a mixer. Keep aside.
  2. Make jaggery powder.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. This is the stuffing for the sweet coconut flatbread. Once cold, make small lemon-sized balls out of them.

Making Kayi Holige:

  1. 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.
  2. 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.
  3. Place on the greased plastic sheet. Gently press it to make a patty. Apply some oil to it.
  4. Place a transparent plastic sheet on it. Now, roll the patty using rolling pin, to make a thin, round flatbread.
  5. Heat a griddle or pan. Apply some ghee or oil on it. Ghee gives very nice smell to this holige.
  6. Place the flatbread on it. Cook both sides till crispy and golden brown. Remove, and place on a plate.
  7. 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!

Click thumbnail to view full-size
Step one: Take maida flour in a bowl. Add salt and some oil.Step two: Knead, while adding water little by little to get a smooth and pliable dough.Step three: Pour two table spoons oil on the dough. Rest the dough covered for 2-3 hours.Step four: Pulse 1-2 times the grated coconut.Step five: Heat a deep-bottomed pan. Add jaggery powder. Pour two table spoon water. Also add coconut.Step six: Mix them. Saute, till the mix becomes a bit gummy and starts leaving the bottom. Add powdered cardamom. Mix well. Turn off the fire. Spread the mix on a plate for cooling.Step seven: Make small lemon-sized balls.Step eight: Take equal size dough ball. Make a patty. Keep the jaggery-coconut ball in the center. Step nine: Pull the dough, and fold the sides to cover the jaggery-coconut ball with the dough. Take it in your palm. Roll it around along with the stuffing to make a round ball.Step ten: Place the ball on a greased plastic sheet. Keep the ball in the center. Flatten it. Apply some oil on the top. Place another greased transparent plastic on it. Roll the patty with the help of a rolling pin to get a round flatbread.Step eleven: Heat a griddle. Apply some ghee or oil on it. Place the flatbread. Roast both the sides applying some ghee.Crispy kayi holige
Step one: Take maida flour in a bowl. Add salt and some oil.
Step one: Take maida flour in a bowl. Add salt and some oil.
Step two: Knead, while adding water little by little to get a smooth and pliable dough.
Step two: Knead, while adding water little by little to get a smooth and pliable dough.
Step three: Pour two table spoons oil on the dough. Rest the dough covered for 2-3 hours.
Step three: Pour two table spoons oil on the dough. Rest the dough covered for 2-3 hours.
Step four: Pulse 1-2 times the grated coconut.
Step four: Pulse 1-2 times the grated coconut.
Step five: Heat a deep-bottomed pan. Add jaggery powder. Pour two table spoon water. Also add coconut.
Step five: Heat a deep-bottomed pan. Add jaggery powder. Pour two table spoon water. Also add coconut.
Step six: Mix them. Saute, till the mix becomes a bit gummy and starts leaving the bottom. Add powdered cardamom. Mix well. Turn off the fire. Spread the mix on a plate for cooling.
Step six: Mix them. Saute, till the mix becomes a bit gummy and starts leaving the bottom. Add powdered cardamom. Mix well. Turn off the fire. Spread the mix on a plate for cooling.
Step seven: Make small lemon-sized balls.
Step seven: Make small lemon-sized balls.
Step eight: Take equal size dough ball. Make a patty. Keep the jaggery-coconut ball in the center.
Step eight: Take equal size dough ball. Make a patty. Keep the jaggery-coconut ball in the center.
Step nine: Pull the dough, and fold the sides to cover the jaggery-coconut ball with the dough. Take it in your palm. Roll it around along with the stuffing to make a round ball.
Step nine: Pull the dough, and fold the sides to cover the jaggery-coconut ball with the dough. Take it in your palm. Roll it around along with the stuffing to make a round ball.
Step ten: Place the ball on a greased plastic sheet. Keep the ball in the center. Flatten it. Apply some oil on the top. Place another greased transparent plastic on it. Roll the patty with the help of a rolling pin to get a round flatbread.
Step ten: Place the ball on a greased plastic sheet. Keep the ball in the center. Flatten it. Apply some oil on the top. Place another greased transparent plastic on it. Roll the patty with the help of a rolling pin to get a round flatbread.
Step eleven: Heat a griddle. Apply some ghee or oil on it. Place the flatbread. Roast both the sides applying some ghee.
Step eleven: Heat a griddle. Apply some ghee or oil on it. Place the flatbread. Roast both the sides applying some ghee.
Crispy kayi holige
Crispy kayi holige

Nutritional Information of Sweet Coconut Flatbread or Kayi Holige

Nutrition Facts
Serving size: 1
Calories 380
Calories from Fat126
% Daily Value *
Fat 14 g22%
Saturated fat 0 g
Carbohydrates 46 g15%
Sugar 4 g
Fiber 2 g8%
Protein 10 g20%
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.

Questions & Answers

    Comments

    Submit a Comment

    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      13 months ago from Bengaluru

      Thanks. We use jaggery for this sweet. You can try with cane sugar. Enjoy eating this awesome sweet flat bread.

    • Blond Logic profile image

      Mary Wickison 

      13 months ago from Brazil

      I think I could make a similar thing here in Brazil. We have a sugar called rapadura which is made from cane sugar. This will be an interesting experiment for me to try, thanks for this.

    • ShailaSheshadri profile imageAUTHOR

      ShailaSheshadri 

      13 months ago from Bengaluru

      Yeah... Thanks. This is a very delicious sweet dish. I recommend you to eat and relish these crunchy flatbread.

    • Angel Guzman profile image

      Angel Guzman 

      13 months ago from Joliet, Illinois

      This looks like a coconut tortilla. I want to go find this to eat!!

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