I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.
Make These Delightful and Scrumptious Indian 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!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
16 kayi holige or sweet coconut flatbread
- 1 small coconut or 2 bowls of coconut, grated
- 1 1/4 bowl jaggery, powdered
- 2 bowls maida/plain flour
- 1/6 teaspoon salt
- 2 to 3 tablespoons oil
- 1 teaspoon each ghee or oil, for making each kayi holige (I used ghee)
- 4 cardamom, powdered
Make the Dough:
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- 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. The dough should 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 to 3 hours.
- This dough is for making the outer cover of this flatbread.
Make 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. 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 it's a bit cool, take 1 teaspoon of jaggery-coconut mix, and try to make a ball out of it. If you can, then it is the right consistency you want for making holige.
- If you can't do it, and it sticks to your palm, heat the mix a little more to get the right consistency. Set aside for cooling.
- This is the stuffing for the sweet coconut flatbread. Once it's cold, make small lemon-sized balls out of it.
Make the 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 equally sized jaggery-coconut ball in the center.
- Fold the dough, and cover the entire stuffing. Roll it inside your palm along with the stuffing to ensure equal covering on all sides.
- Place it 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 a rolling pin) to make a thin, round flatbread.
- Heat a griddle or pan. Apply some ghee or oil on it. Ghee adds a 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 process for making the whole bunch of kayi holige.
Your sweet coconut flatbread or yummy kayi holige is ready to eat. Serve 1–2 of them on a plate, pouring a teaspoon of ghee on it. They are very delicious sweets. Enjoy!
- Thin flatbread, or holige, are crunchier than the thick ones. I made thin holige. They were super crunchy.
- Using ghee while roasting these holige gives them a very nice flavour. Hence, I recommend using ghee rather than oil.
- They remain fresh for three days at room temperature. Afterwards, store them in the refrigerator for a week.