SAKKARE HOLIGE

Yields: 5 nos.

Ingredients

For making dough(kanaka):
Maida: 1/2 cup
Chiroti rava: 1/4 cup
Ghee: 1/2 tsp
Powdered sugar: 1 tsp
Salt: pinch
Water: as required for binding

For stuffing:
Kopra/kobri/dry coconut: 1cup(grated)
Powdered sugar: 1/2 cup
Almond powder/Badam powder: 1/4 cup
Cardamom powder/elakki powder: 1/4 tsp
Ghee: 5 tsp

Preparation

1. Take a bowl and add all ingredients(for making dough) and make a soft dough by adding water. Give a rest for 2 hours. Consistency should be little harder than chapati dough.
2. Take a pan and dry roast kobri till it is golden color. Cool and grind into powder.
3. Take a bowl and add powdered kobri, almond powder, powdered sugar, cardamom powder, ghee and mix properly.
4. Now take rested dough and knead for a minute. Take small balls and roll it like a poori.
5. Take stuffing(medium sized ball) and keep in the poori/kanaka, fold the kanaka over the stuffing completely and make balls like you would for stuffed paratha. 
6. Dust the ball with maida and roll it like a chapati.
7. Roast it on the tawa (both sides) on low to medium flame by adding little ghee while roasting.
8. Once completely roasted/cooked take it off the stove and let it cool a little before you store it
9. Sakkare holige can be eaten plain without any accompaniments, or relish it with ghee and/or by pouring hot milk over it.

Notes

1. Almond powder can be skipped, but it gives good taste and color when added. If skipped then replace it with an increased amount of powdered dry coconut and sugar mixture. 
2. Resting the dough gives more smoother texture.
3. Can be stored for 10 days, so holige can be pre-made and served during festivals provided it is not kept as prasada(naivedya).