Holige / obbattu / Puran poli is one among the different varieties of delicacies prepared during the Indian new year (Ugadi) festivities.

There are numerous versions of holige that is prepared – Kaayi holige (coconut), kadlebele holige (Bengal gram), rava holige – these being the traditional ones.

The more recent twist to these traditional ones is the addition of dates to the usual rava holige. Yes ! You read it right – holige with a stuffing of the dates mixture 🙂 When I first tasted these (about 10 years back when I did not have much interest in cooking) I felt these must be the most complicated dessert of all.  But when I decided to make them, I realised how simple it is 🙂

So on the occasion of Ugadi I decided to make these for a family festive dinner. It was a quite a hit among my guests.

This dish requires very less jaggery because the dates give the required sweetness.

So here is the recipe for Kharjoora(dates) Holige 🙂

INGREDIENTS:

For the dough:

Rava / sooji – 1 cup

Maida / all purpose flour – 5 tbsp

Salt – as per taste

Water – not more than half cup

For the filling:

Dates (Wet or fresh ones) – 1 big cup

Jaggery – grated – 2 tbsp

Dessicated coconut – 1/2 cup

Cardamom powder – 1/2 tsp

METHOD:

Soak the dates in warm / little hot water for about 20-30 mins.

Meanwhile prepare the dough, take a large mixing bowl,add rava, maida and salt. Mix well.

Now add water little a time and make a soft but pliable dough.

Once done, cover the dough for about 20 minutes time.

Now for the stuffing – drain the soaked dates and blend into a purée using a blender or a mixer.

In a pan on a medium heat, add the Jaggery and allow it to melt before adding the puréed dates mix.

Once you add the dates mix, sauté well for about 2-3 minutes.

Now add the desiccated coconut and cardamom powder, mix well and sauté for about 10 minutes allowing the mixture to thicken in texture.

Once the mixture thickens as per how you need it to be, turn off the heat and allow it cool down.

While this is cooling down, work on the dough.

After 30 minutes of resting time, knead the dough again with some oil for about 10 minutes.

Divide the dough into small equal parts.

Heat a non stick pan.

Meanwhile start preparing for the holige – Pat the dough into a small roti size, take an equivalent proportion of the dates stuffing and place it on top of the flattened dough and cover the stuffing well (just like you do for any stuffed parathas).

Roll it like a roti. And cook it on the non stick tava without/with smearing ghee while cooking, till the holiges are Golden brown in color on both sides.

Do not forget to add a dollop of ghee before you serve it 🙂

Serve these ghee smelled hot dates holige  as a dessert to your festive meal or to mark any special day in your life ☺️