Recipe of Perfect Kayi (coconut) Holige/Puranpoli
Kayi (coconut) Holige/Puranpoli Recipe
Hello, I'm Joan. Today, I will show you a way to make kayi (coconut) holige/puranpoli recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it's super satisfying.
Kayi (coconut) Holige/Puranpoli Recipe
Kayi (coconut) Holige/Puranpoli is one of the most favored of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Kayi (coconut) Holige/Puranpoli is something which I have loved my entire life.
Kayi (coconut) Holige/Puranpoli is one of the most popular of recent trending foods in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Kayi (coconut) Holige/Puranpoli is something that I've loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have kayi (coconut) holige/puranpoli using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Kayi (coconut) Holige/Puranpoli:
- Get of Outer covering.
- Get 2 cups of all-purpose flour (maida).
- Make ready Pinch of turmeric.
- Get Pinch of salt.
- Get of Water.
- Make ready 1 tsp of ghee.
- Prepare of Inner stuffing.
- Take 1-1.5 cup of jaggery.
- Get 2.5 cup of shredded coconut.
- Take of Crushed cardamom.
- Make ready 2 tsp of chopped almonds + other dry fruits of your choice.
Steps to make Kayi (coconut) Holige/Puranpoli:
- For outer covering: take maida + salt + turmeric and mix with little water and knead the dough. Add a tsp of ghee and knead until you get soft dough. Now grease ghee on it and rest for 2 hours.
- For inner stuffing: take jaggery in a pan. Add 0.25-0.5 cup water and boil it. Once it starts to boil add shredded coconut and mix well and boil in medium flame until it thickens. Now add crushed cardamom and dry fruits and keep it in medium flame and switch it off in 8 minutes once you have thick stuffing.
- Now take a parchment paper. Grease ghee. Then take a bit of outer covering and stretch it so it can hold the stuffing. Now take a small ball of stuffing and keep it in between of the outer covering and cover it neately.
- Now roll it smooth and think like a chapati or roti using your hands.
- Now in a pan, grease ghee and flip the holige in parchment paper on the pan and remove the parchment paper carefully. Roast both the sides and serve holige with ghee.
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