KAI HOLIGE/COCONUT HOLIGE/

Yields: 10 nos.

Ingredients

For making dough(kanaka)
Maida: 1/2 cup
Chiroti rava/fine rava: 1/2 cup
Salt: pinch
Ghee: 1/2 tsp
Turmeric: 1/4 tsp

For stuffing(hoorana)
Grated fresh coconut: 2 cups
Powdered jaggery: 1 cup
Cardamom powder: 1/4 tsp
Jaiphal/jajikai powder: 1/4 tsp

Others:
Oil: 4 tbsp
Butter paper: 1 no(for making holige)

Preparation

1. Take a bowl and add all ingredients for making dough. Mix and add water to make a soft dough. Add 2 tbsp of oil on it, cover and give it a rest for 2 hours. Consistency should be little softer than chapati dough.
2. For making hoorana, grind fresh coconut and jaggery together. (Do not add water for grinding)
3. Once done put in a pan and cook for 5 to 7 minutes till the mixture becomes little dry. Consistency should be such that balls can be made easily.
4. Add cardamom powder, jaiphal powder and mix it.
5. Make hoorana balls and keep aside.
6. Take small portion of kanaka(half the size of hoorana balls) and stuff the hoorana balls  into the kanaka by pulling the kanaka from all sides so as to cover the hoorana completely. 
7. Take a butter paper and grease it with oil.
8. Now take stuffed balls and press/tap the stuffed balls with your greased fingers and palms and flatten it into the shape of holige.
9. Transfer the holige to a hot tawa and roast both the sides (flame should be low to medium). 
10. Ghee can be added while roasting the holige (optional).

Notes

1. The size of the stuffing balls should be double the size of the kanaka balls.
2. After making each holige, apply oil both to your hands and the butter paper.
3. Holige can also be made by applying oil to the chapati roller and rolling the stuffed balls on the greased butter paper.
4. Thick plastic can also be used for tapping holige. My grandmother used to make holige on banana leaf.