Almond + Besan Wheat Holige

Almond  ( Badami in Kannada ) + Besan (Kadale Hittu in Kannada language)  Wheat Holige is a sweet dish and you can enjoy these holiges  (pooran Poli) at any time of the day and all age group will surely like it.
Normally Holige is done with Maida. Here I have used wheat flour.

Eating Almonds yield many benifits like they reduce heart attack risk. They lower the bad cholesterol. They protect artery walls from damage. Almonds help build strong bones and teeth. They provide healthy  fats. They nourish the nervous system. They help provide good brain function. Using almonds have many more benifits.
Besan is naturally higher in protein, Contain good amount of vitamins and minerals and it is gluten free.
Wheat flour contains vitamins, protein and fiber.
Almond Besan Wheat Holige  stuffing is prepared using milk, sugar, almonds,besan and cardamom.
Outer layer dough is prepared with wheat flour instead of maida.
Almond + besan Holige can be had for lunch during festivals and also you can have them for evening snack. You can also pack them for your kid's lunch-box as snack for the school going kids.

Things Needed : 

For the stuffing  
Milk :1 cups
Sugar : 1 1/2 cups
Almonds : 1 Cup
Besan :  2 Table spoons
Coconut : 1/2 cup
Cardamom : 6 to 8 pods

For the outer layer
Things Needed :
Wheat flour : 2 Cups
Water : required
Salt : a pinch
Oil : 1 Cup

Method : 
For stuffing : Sweet mixture: (Hoorana)
1. Powder cardamom and Almonds, dry grind coconut and keep it aside.
2. Boil Milk and add sugar to it.
3. Add Almond powder to the milk and mix it well.
4. Keep stirring. Add dry ground coconut and besan to the mixture.
5. Stir continuously till it stars to leave the pan. Add a spoon of ghee.
6. Now remove the mixture and put it in a bowl. Let it cool.
7. Mix the mixture nicely when it cools and keep it aside.

Chapati dough ( The outer layer ) :
1. Take a bowl and put wheat flour and salt. Put required water and prepare chapati dough.

Now Almond + Besan wheat Holige.
1. Knead the chapati dough and divide them into small portion. (little bigger than lemon size).
2. Keep a small portion of  dry wheat flour in a small bowl.
3. Take a small ball and roll out to small papad size.

4. Keep a tablespoon of sweet mixture and cover the chapati from all side and bring it ball shape.
  ( like aloo stuffing).

5 Now take that sweet mixture ball and roll a little on dry wheat flour and roll like a chapati.

6 Keep a pan on the fire and heat. Sprinkle little oil on the pan.
7 Now put the sweet chapati on the pan and cook on both sides. Use little oil on both sides.

8 Repeat the same with remaining dough.
9. Serve Hot Amond + Besan Wheat Holige with a teaspoon of ghee on the top.

Note : Do the whole process of sweet mixture on low flame. If you feel the mixture is still liquidy use little more besan and mix it nicely. No need to add more ghee or oil to it. Once the mixture is cooled it thickens. You can reduce or add the amount of the sugar as your wish.
Serves :  3 to 4
Time : 40 min.

Badam Halva ( Almond Halva).

Almond Halva  is a sweet dish and you can have them after meal or at any time of the day.
Almond is rich in minerals and vitamins. It is said you need  to have one or two almonds daily in the morning to get benefits of almonds/badam.
Almond halva is very delicious and it can be served in the breakfast as one of the sweet dish. Very healthy for kids. You can also prepare this halva for festivals and feast, lady's kitty party or kids party.

Things Needed : 

Almonds : 1 Cup.
Milk : 1/2 Cup.
Sugar : 11/2 Cup
Cardamom : 4 to 6 Seeds.
Ghee : 1/2 Cup.

Method : 

1. Soak Almonds in hot water for 10 minutes and remove the skin.
2. Powder the cardamom and  grind almonds in milk  till paste and  put it in a big pan.
3.Now add sugar to the ground mixture and mix nicely.
4. Keep the pan on the fire and and stir nicely till it thickens.
5. Add powdered cardamom to it. Add  2 table spoons ghee and mix it nicely.
6. Put off the gas and add remaining ghee and mix it again and pour it in a tray.
7.Serve Almond Halva when it is cold or warm.  ( Better use a tablespoon to take out Almond Halva).

Note : 

The whole process should be done on low flame to get the perfect halva. High or medium flame might burn the bottom and halva gets burnt taste. Use of more ghee is optional. Use of little less sugar is optional. It is simple and delicious. Adding saffron adds colour and taste and makes halva rich.
(Optional).
Time : 30 Minutes 
Serves : According to your servings. ( At least 25 to 30 tablespoons).

COCONUT HOLIGE ( Obaattu )...POORAN POLI

Holige/Obbattu/Pooran Poli/ Boli is a sweet dish which is normally done during the festival/feast time. Here is Coconut Holige.

Holige is known as Obbattu, Pooran Poli, Poli or Boli.  Holige is normally prepared using maida/all purpose flour for outer layer and to different ingredients are used for stuffing. Example like Toor dal holige, channa dal holige, rava holige, dry fruits holige, almond holige, sweet potato holige etc. Jaggery or sugar is added to above ingredients for stuffing.
I have used wheat flour and maida for the outer layer and coconut jaggery, poppy seeds and avalakki for sweet stuffing.
Let us see some benefits of eating jaggery in our diet. 
Jaggery is a good digestive agent and it helps to cleanse our body. It sweetens our food in healthy way. It is loaded with minerals. It helps to get relief from constipation problems. It boost energy.
Lets see the recipe Now :

Things Needed :

For outer layer :
Wheat flour : 2 Cups
Maida /All purpose flour  : 1/2 Cup
Oil : 2 Tablespoons
Salt : A pinch
For stuffing :
Coconut : 1

Jaggery : 1 Cup
Cardamom : 5 to 6 seeds ( Powdered )
Thin Avalakki /Poha : 1 Cup
Poppy Seeds : 1 Tablespoon
Cooking Oil : 2 Tablespoons (Optional)

Method :

1. Put wheat flour and  maida in a bowl. Mix it well.
2. Add required water and prepare chapati dough. Add 1 tablespoon of oil and mix it well.
3. Now add another tablespoon of oil on the top of the dough and let it rest for 2 to 3 hours.

4. Grate coconut and dry grind it with cardamom seeds.

5. Keep a pan on the fire and add jaggery. Let it melt. Add dry ground coconut. Mix it well.

6. Add avalakki and stir. Add a tablespoon of poppy seeds/gasagase.

7. When it gets slightly thick remove it from the pan. ( The mixture should be thick not watery).
8. Let it get cooled.

9. Now take the dough you have already prepared. Kneed the dough nicely and divide into small portions.
10. Divide the sweet stuff also into small portions.

11. Take a small portion of chapati dough. Spread it on your palm.

12. Place 1 tablespoon of sweet stuff in the middle and close it from all sides.

13. Dip in dry wheat flour and roll as chapati.

14. Keep a tava/pan on the fire and heat.

15. Put already rolled holige and cook on both sides. Sprinkle oil on the top while cooking.                     

16. Repeat the same with remaining dough and prepare Yummy Holige.

17. Serve  Coconut Holige with a teaspoon of ghee

18. We had a chance to distribute " Coconut Holige " to our relatives.

Note..

While  preparing Hoorana ( coconut and jaggery mix ) do it on low flame. and it should not be too thick or too thin.. Let the water disappear from that mixture. Let once it is slightly thick put off the fire. Allow it to cool completely. Adding maida to wheat flour is optional. Let it the dough be smoother than chapati. Use of more/less oil is optional. You can use chiroti rava instead of maida/all purpose flour. I have used organic jaggery. If you are using normal jaggery, powder jaggery and add little water to it. Let it melt completely. Then sieve it with a strainer and then use it. (taking away the dirt part from jaggery).
Time : 40 Minutes to prepare holige + sweet hoorana (sweet stuff) 5 minutes + dough preparing and resting - 2 to 3 hours. 
20 Holiges can be prepared. (According to size and shape).