Kayi Holige, also known as Coconut Poli, is a beloved sweet dish originating from Karnataka, a state in southern India. The term "holige" signifies a traditional sweet flatbread, while "kayi" specifically denotes coconut, highlighting the key ingredient of this delightful delicacy. Passed down through the family for centuries, the Kayi Holige Recipe has evolved with each family adding its own unique twist to the method of preparation. The process of making Kayi Holige involves meticulous craftsmanship and patience, as it requires skillful hands to roll out the dough thinly and evenly, ensuring a perfect balance of flavors and textures. Hope my step by step description, tips will help you to turn normal hand into skilled hand. Let's start with how you can prepare the delicious food and enjoy it .
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About Kayi Holige Recipe
Kayi Holige is a traditional sweet dish originating from Karnataka, India, renowned for its delectable taste and aromatic flavors. It is essentially a type of sweet flatbread filled with a rich mixture of grated coconut, jaggery (or sugar) and a hint of cardamom for a delightful aroma.The process of making Kayi Holige involves several simple yet meticulous steps. First, a dough is prepared using wheat flour or maida, water and a touch of oil, kneaded until smooth. Then a sweet filling is made by cooking grated coconut, jaggery and cardamom together until it thickens into a gooey consistency. Next, small balls of dough are flattened into discs, and a portion of the coconut filling is placed in the center. The dough is carefully folded over the filling to encase it completely. These stuffed circles are cooked on a griddle until both sides turn golden brown and crispy. The Kayi Holige is ready to be served warm, delighting taste buds with its sweet aroma and delicious flavor.
Enjoyed as a comforting dessert like Jilebi, Golap Jamun or Kaju Katli during festivals, celebrations or after a meal, Kayi Holige evokes warmth and joy with every bite .
How to Make Easy Kayi Holige
With simple ingredients and step-by-step instructions, this recipe lets you create a delicious and satisfying sweet treat that's perfect for festive occasions or anytime you want a little indulgence. Let's dive into the process of making Sahaj Kai Holies, where the art of making thin dough, filling with coconut and jaggery mixture and frying to golden perfection come together to create a delicious delicacy.
Prepare the Dough
The most important step in preparing delicious kai hoolis is preparing the dough. Below is the step by step description of dough preparation.Step 1:- Before starting, ensure you have all the ingredients ready. You'll need 2 cups of wheat flour or maida (all-purpose flour), a pinch of salt, 2 tablespoons of oil and approximately 1/2 cup of water.
Step 2:- Take a clean and dry large mixing bowl and add the 2 cups of wheat flour or maida to it. Choose good quality wheat flour or maida for the dough. You can use either depending on your preference.
Step 3:- Sprinkle a pinch of salt evenly over the flour. Salt helps enhance the flavor of the dough. With your fingers or a spoon, create a well in the center of the flour. This will be used for adding water and oil gradually.
Step 4:- Pour about 1/4 cup of water into the well in the flour. Once the water is absorbed, gradually add more water, a little at a time, while kneading the dough with your hands.
Step 5:- Keep kneading until the dough comes together and forms a smooth, soft ball. If the dough feels too dry, add a little more water. If it's too sticky, sprinkle some flour and continue kneading.
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Step 6:- Once the dough is smooth, pour 2 tablespoons of oil over it. You can use any cooking oil like vegetable oil or sunflower oil. Knead the dough again, incorporating the oil evenly throughout the dough. This helps make the dough soft and pliable.
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Step 7:- The dough should be soft, smooth, and slightly elastic. It should not be too stiff or too sticky. If needed, adjust the consistency by adding a little more water or flour accordingly.
Step 8:- After kneading, cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Let the dough rest for about 30 minutes at room temperature. This resting period allows the gluten to relax, making the dough easier to roll out later.
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Following these detailed steps will ensure you have perfectly prepared dough, ready for making delicious Kayi Holige.
Make the Coconut Filling
The second important step in making our Kai Holiz is making the coconut filling (hurna). Let's see below how to prepare coconut filling (hurna).Step 9:- Before starting, gather all the ingredients needed for the coconut filling. You'll require 2 cups of grated coconut, 1 cup of jaggery (or sugar), and 1 teaspoon of cardamom powder.
Step 10:- If using fresh coconut, grate it finely using a grater. You can also use unsweetened desiccated coconut as an alternative.
Step 11:- Choose good quality jaggery for the filling. Jaggery adds a natural sweetness and a unique flavor to the filling. Alternatively, you can use granulated sugar as a substitute.
Step 12:- Place a clean and dry pan or kadai on the stove over medium heat. Once the pan is heated, add 2 cups of grated coconut to it. Spread it evenly in the pan. Next, add 1 cup of jaggery (or sugar) to the grated coconut in the pan. Adjust the amount of jaggery according to your taste preference.
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Step 13:- Stir the coconut and jaggery mixture continuously using a spatula or spoon. Ensure the jaggery melts and mixes well with the coconut.
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Step 15:- Cook the mixture until it thickens slightly and comes together into a cohesive filling. It should have a sticky consistency that holds its shape when cooled.
Step 16:- Once the filling reaches the desired consistency, turn off the heat and transfer it to a bowl. Allow the coconut filling to cool down completely before using it to fill the dough for making Kayi Holige.
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Following these detailed steps will ensure you have a perfectly prepared coconut filling (hoorna) for your Kayi Holige.
Assemble and Roll Out the Holige
The third important step in making our Kai Holi is to assemble and roll out the Holies. Let's take a look below at how to assemble and roll out the hollies.Step 17:- Before starting, ensure you have the dough and coconut filling (hoorna) ready, along with a rolling pin and a clean surface for rolling out the holige.
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Step 18:- Take the rested dough and divide it into small lemon-sized balls. Ensure each ball is roughly equal in size for uniform holige.
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Step 19:- Take one dough ball and flatten it into a small disc using your palms. Place it on a clean, dry surface lightly dusted with flour to prevent sticking.
Step 20:- Spoon a portion of the coconut filling (hoorna) into the center of the flattened dough disc. Ensure not to overfill to prevent leakage while rolling.
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Step 21:- Carefully fold the edges of the dough disc over the filling, sealing it completely. Gently press the edges together to secure the filling inside.
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Step 22:- Using a rolling pin, gently roll out the stuffed dough ball into a thin, flat circle. Apply even pressure while rolling to ensure uniform thickness.
Step 23:- If the dough starts sticking to the rolling pin or surface, lightly dust it with flour to prevent sticking and facilitate rolling. Roll out the holige until it reaches the desired thickness.
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Step 24:- Repeat the process with the remaining dough balls and coconut filling until all the holige are prepared and rolled out. As you roll out each holige, stack them on a plate or tray, separating them with parchment paper or cloth to prevent sticking.
By following these detailed steps, you'll be able to assemble and roll out the holige with ease, ready to be cooked to perfection.
Cook the Holige
After making the hollies it is time to cook them. Let's see below, how to cook it step by step.Step 25:- Place a flat griddle or tawa on the stove and turn the heat to medium. You can test if it's hot enough by sprinkling a few drops of water on the surface, if they sizzle and evaporate quickly, the griddle is ready.
Step 26:- Carefully lift one rolled-out holige from the plate or tray using a spatula and gently place it onto the heated griddle. Be cautious to avoid tearing the holige as you transfer it.
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Step 27:- Let the holige cook on the griddle for about a minute or two until small bubbles start to form on the surface. This indicates that the bottom side is cooking and developing a golden-brown color.
Step 28:- Once you notice the bottom side turning golden brown and crispy, use a spatula to carefully flip the holige over. Ensure to handle it gently to prevent any filling from spilling out.
Step 29:- Allow the holige to cook on the second side for another minute or two until it becomes golden brown and crisp. Press down gently on the holige with the spatula to ensure even cooking.
Step 30:- While the holige is cooking on the griddle, you can brush a little oil on the top surface using a pastry brush or spoon. This helps in achieving a beautiful golden brown color and adds a touch of crispiness to the holige.
Step 31:- If you notice that both sides are not evenly cooked or if the holige needs a bit more crispiness, you can flip it back to the first side and cook for a little longer.
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Step 32:- To ensure the holige is cooked through, press down lightly on the edges with the spatula. They should feel crisp, and the entire holige should have a golden brown color.
Step 33:- Cook the remaining rolled-out holige in the same manner, one at a time, until all are cooked to perfection. Make sure to adjust the heat as needed to prevent burning.
Step 34:- Once cooked, transfer the hot and crispy holige to a plate or serving platter using a spatula. Allow them to cool slightly before serving.
By following these detailed steps, you'll be able to cook the holige perfectly, ensuring they are crispy, golden brown and utterly delicious.
Serving Process
Here are some tips shared for serving Kayi Holige. You can serve as per your choice.Step 1:- Once the Kayi Holige are cooked, allow them to cool for a few minutes on a plate or serving platter. This allows them to firm up slightly and makes them easier to handle.
Step 2:- For an authentic touch, drizzle the warm Kayi Holige with a generous amount of ghee (clarified butter) just before serving. The rich flavor of ghee enhances the taste of the holige and adds a delightful aroma.
Step 3:- Kayi Holige pairs well with a variety of accompaniments. You can serve them with a dollop of fresh homemade yogurt (curd) or a scoop of creamy vanilla ice cream for a delicious contrast of flavors and textures.
Step 4:- To add an extra layer of flavor and texture, garnish the Kayi Holige with chopped nuts such as almonds, cashews or pistachios. Sprinkle them over the holige just before serving for a delightful crunch.
Step 5:- To make your Kayi Holige even more appealing, consider presenting them on a decorative plate or serving platter. Arrange them neatly and garnish with a sprinkle of powdered sugar or grated coconut for an elegant touch .
Step 6:- Kayi Holige are best enjoyed when served warm, straight from the griddle. The warm, crispy texture and the aromatic flavors of the filling are at their peak when served fresh.
By following these detailed serving tips, you'll enhance the experience of enjoying Kayi Holige and create a memorable dining experience for everyone involved .
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Expert Tips
Quality Ingredients:- Use fresh and high-quality ingredients for the best results. Freshly grated coconut and good-quality jaggery or sugar will enhance the flavor and texture of your Kayi Holige.Consistency of Dough:- Ensure that the dough is kneaded to the right consistency. It should be soft, smooth, and pliable, but not too sticky. Adjust the amount of water or flour as needed to achieve the perfect dough consistency.
Even Rolling:- Roll out the dough evenly to ensure that the holige are of uniform thickness. This ensures even cooking and prevents any part of the holige from being undercooked or burnt.
Proper Filling:- Be generous but not excessive with the coconut filling. Overfilling can lead to the filling leaking out while rolling or cooking. Use just enough filling to provide a flavorful center to the holige.
Gentle Handling:- Handle the rolled-out holige with care to prevent them from tearing or losing their shape. Gently transfer them to the griddle and flip them carefully during cooking to avoid any mishaps.
Controlled Heat:- Maintain a medium heat while cooking the holige on the griddle. Too high heat can cause them to burn quickly on the outside while remaining undercooked inside. Adjust the heat as needed to ensure even cooking.
Patience is Key:- Allow the holige to cook thoroughly on both sides until they turn golden brown and crispy. Rushing the cooking process may result in raw dough or unevenly cooked holige.
Freshness is Best:- Serve the Kayi Holige warm and fresh from the griddle for the best taste and texture. Reheating may affect their crispiness, so it's ideal to enjoy them immediately after cooking.
Experiment with Flavors:- Feel free to experiment with the filling by adding ingredients like chopped nuts, raisins or powdered spices like nutmeg or cinnamon for added flavor and texture.
Enjoy the Process:- Lastly, enjoy the process of making Kayi Holige. Cooking is a joyful activity, and sharing homemade treats with loved ones makes it even more special.
By following these expert tips, you'll be able to make perfect Kayi Holige that are flavorful, aromatic and absolutely delightful.
Storing and Reheating
By following the steps below, you can properly store your Kai Holies and reheat them to enjoy their deliciousness days or weeks later.Storing
Cooling Down:- Allow the cooked Kayi Holige to cool down completely at room temperature before storing them. Placing hot holige directly into a container can create condensation and make them soggy.
Storage Container:- Choose an airtight container or a food-safe storage box to store the holige. Make sure the container is clean and dry before placing the holige inside to prevent any moisture buildup.
Layering:- If you need to stack the holige in the container, place a layer of parchment paper or wax paper between each holige to prevent them from sticking together.
Refrigeration:- If you plan to consume the holige within a few days, you can store them in the refrigerator. Place the container of holige in the refrigerator and ensure it is tightly sealed to maintain freshness.
Freezing (Optional):- If you want to store the holige for a longer period, you can freeze them. Wrap each holige individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Label the container with the date for easy reference.
Reheating
Thawing:- When ready to reheat, remove the desired number of holige from the freezer and let them thaw in the refrigerator overnight or at room temperature for a few hours.
Microwave:- To reheat the holige, place them on a microwave-safe plate and cover them loosely with a damp paper towel to prevent them from drying out. Microwave on high for 30-60 seconds or until they are warm and heated through.
Tawa:- Alternatively, you can reheat the holige on a hot tawa or griddle. Place the holige on the hot tawa and cook for a few seconds on each side until they are warm and crispy.
Once reheated, serve the Kayi Holige warm and fresh. You can drizzle them with a little ghee for added flavor, if desired. Enjoy the delicious taste of homemade holige once again.
Recipe Card
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Kayi Holige Recipe | Coconut Poli Recipe Details
Prep Time 20 minutes Resting Time 30 minutes Cook Time 30 minutes
Total Time 1 hours 20 minutes
1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml
Ingredients (Serve 5 People)
For making Kayi Holige, you will need the following ingredients.
- Wheat flour or maida:- 2 cups
- Grated coconut:- 2 cups
- Jaggery (or sugar):- 1 cup
- Cardamom powder:- 1 teaspoon
- Water:- 1/2 cup (for kneading dough)
- Oil:- 2 tablespoons (for kneading dough and cooking)
- salt:- A pinch
These ingredients will be used to prepare the dough and the sweet coconut filling, allowing you to create a delicious batch of Kayi Holige to share with your family or friends.
Instractions
Here is a step-by-step guide to making Kayi Holige:
Prepare the Dough
1. In a mixing bowl, combine 2 cups of wheat flour or maida with a pinch of salt.
2. Slowly add water while kneading the dough until it becomes smooth and pliable.
3. Gradually incorporate 2 tablespoons of oil into the dough and continue kneading until it is soft.
4. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Make the Coconut Filling
5. Heat a pan over medium heat and add 2 cups of grated coconut.
6. Stir in 1 cup of jaggery (or sugar) and cook until the jaggery melts and blends with the coconut.
7. Add 1 teaspoon of cardamom powder for flavor and mix well.
8. Cook the mixture until it thickens slightly and comes together into a cohesive filling.
9. Remove the pan from heat and allow the filling to cool down.
Assemble and Roll Out the Holige
10. Divide the rested dough into small lemon-sized balls.
11. Take one dough ball and flatten it into a small disc on a clean surface.
12. Place a spoonful of the coconut filling in the center of the disc.
13. Carefully fold the edges of the dough over the filling to cover it completely.
14. Gently roll out the stuffed dough ball into a thin, flat circle using a rolling pin. Make sure the filling is evenly distributed.
Cook the Holige
15. Heat a griddle or tawa over medium heat. Place the rolled-out holige on the hot griddle and cook for a few minutes on each side.
16. Brush a little oil on both sides of the holige while cooking to ensure it cooks evenly and gets a golden brown color.
17. Once cooked, transfer the holige to a plate and repeat the process with the remaining dough balls and filling.
Serve Warm
18. Serve the freshly cooked Kayi Holige warm with a drizzle of ghee (clarified butter) or enjoy it as is.
Following these simple steps will help you create delicious Kayi Holige that everyone will love.
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Nutritional Value
The nutritional content of Kayi Holige can vary based on the specific recipe and portion sizes. Here's a general estimate for one serving ( per piece):| Nutrient | Amount per piece | % Daily Value* |
|---|---|---|
| Calories | 150-200 calories | |
| Protein | 2-3 grams | 4-6% |
| Carbohydrates | 20-25 grams | 7-8% |
| Fat | 5-8 grams | 8-12% |
| Fiber | 1-2 grams | 4-8% |
| Saturated Fat | 1-2 grams | 5-10% |
| Cholesterol | 0-5 milligrams | 0-2% |
| Sodium | 50-100 milligrams | 2-4% |
| Sugar | 5-10 grams | |
| Calcium | 10-20 milligrams | 1-2% |
| Iron | 1-2 milligrams | 6-12% |
| Vitamin C | 1-2 milligrams | 2-4% |
| Vitamin A | 10-20 micrograms | 1-2% |
| Potassium | 100-150 milligrams | 2-3% |
| Magnesium | 10-20 milligrams | 2-5% |
| Phosphorus | 40-60 milligrams | 4-6% |
| Dietary Fiber | 1-2 grams | 4-8% |
| Folate | 5-10 micrograms | 1-3% |
| Vitamin K | 0.5-1 micrograms | 1-2% |
| B Vitamins | 0.1-0.2 milligrams | 4-8% |
| Zinc | 0.2-0.5 milligrams | 2-5% |
| Copper | 0.1-0.2 milligrams | 5-10% |
| Manganese | 0.2-0.5 milligrams | 8-12% |
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Conclusion
Making kayi Holige is not just about preparing a delicious Indian dessert, it's about embracing tradition, creating memories and savoring the simple joy of home-cooked food. Throughout this recipe, we explore the rich history behind kai hollies, its cultural significance, and the step-by-step process of making this delightful dish. From preparing the dough to filling the coconut and cooking the hollis to perfection, every step is infused with care, passed down through the generations.By following the detailed instructions provided, anyone can recreate the authentic flavors of Kai Holiz like our other sweet recipes Jalebi, Kaju Katli, My Sore Pak and Gulab Jamun in their own kitchen. Whether you're a seasoned cook or a novice in the culinary world, making Kayi Holige is an enjoyable experience that promises to delight both the chef and those lucky enough to taste the final product.
So, I encourage you to roll up your sleeves, gather your ingredients and embark on the journey of making Kayi Holige.
FAQs
Ques:- Is kayi holige or Puranpoli good for health?Ans:- Both Kayi Holige and Puranpoli can be enjoyed as occasional treats. While they provide some nutritional value from ingredients like coconut, lentils, and whole wheat flour, they are also high in calories, carbohydrates, and sugars. Eating them in moderation as part of a balanced diet can be enjoyable.
Ques:- Can I eat kayi holige or puran poli in pregnancy?
Ans:- During pregnancy, it's important to be cautious about the foods we eat. Kayi Holige and Puran Poli are delicious traditional treats, but they may not be the best choice for pregnant women. These dishes are often high in sugars and fats, which can lead to digestive discomfort and unhealthy weight gain.
Ques:- Why is it called Puran Poli?
Ans:- Puran Poli gets its name from two main components: "Puran," which refers to the sweet lentil filling made from chana dal and jaggery, and "Poli," which means flatbread. When these two elements are combined by stuffing the sweet lentil mixture inside a layer of dough and then flattened and cooked, they create the delightful Puran Poli. This name reflects the essence of the dish, highlighting its traditional preparation and delicious flavor.
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