Rava - Jaggery -Wheat Holige (Rava Pooranpoli)

Holige/Poli/Boli/Pooran Poli what ever you call it, it is loved by almost all. People have come a long way eating Holige during festivals, feast or functions. Holige is one of the traditional dish and is a signature dish of Indians.

There are varieties of holiges which are made from different ingredients. Different places in India have different styles in preparing Holiges. They are called as in different names too. Pooran Poli in Maharastra, Boli in Tamilnadu, Poli in Kerala, holige or Obbattu in Karnataka, bobbatlu in Telugu. In Gujarathi  it is known as Vedmi.

Varieties of holiges are available in the market. Carrot holige, coconut holige, dal/bele holige, rava holige, dates holige, nuts holige, fruits holige so and so. The basic ingredients are like sugar/jaggery, maida/all purpose flour or wheat/rava etc. You can choose your own choice and prepare Holige these days. Kova/Milk content or panner also can be used and prepare  holige.

Obbattu/Holige is normally prepared during festivals like Yugadi, Deepavali, Holi and Gowri Festivals. Holige /Obbattu prepared during the marriages and celebrations like inviting Son in Law to home for the first time.
Now a days there are lots of Holige selling shops in each road and people just buy from their and add it to their menu and enjoy eating them.

Here is a Holige which is prepared using small size rava (chiroti rava), jaggery and used wheat flour for the outer layer.

It is an  healthy option to use jaggery and wheat flour.

It is very easy to prepare and you can njoy eating Holige with ghee, milk, fresh coconut milk and  fruit rasayana(mango or banana).
Let us see the recipe Now :

Things Needed :

For the Outer layer :
Wheat flour : 3 Cups
Chiroti Rava /Thin variety of semolina : 2 Tablespoons
Salt :  2 pinches
Cooking Oil : 1/2 Cup
For  stuffing :
Chiroti Rava : 2 Cups
Jaggery : 2 Cups or little more
Cardamom : 5 to 6 pods
Ghee : 1/2 Cup
Turmeric powder : 1/4 Teaspoon

Method :
1. Mix salt, chiroti rava and wheat flour with required water. Add 2 tablespoons of oil on the top and let it rest for an hour.

2. Keep water for boiling. ( 4 cups of water for 2 cups of chiroti rava).
3. Keep a pan on the fire and heat. Put 2 tablespoons of ghee. Add chiroti rava and fry on low and medium heat.
4. Fry rava till the raw smell disappear. Add boiling water and mix it nicely and let it cook for a minute.
5. Add powdered jaggery and mix it well. Let it mix well with cooked chiroti rava. Add a spoon of ghee. (Tablespoon).
6. Keep stirring till it thickens. Add the remaining ghee and cardamom and mix the  sweet content nicely.
7. Put it on a plate/tray and let it cool.
8. Divide the wheat dough in to small portions. ( 20 to 22 portions can be made).
9. Now mix the rava jaggery mixture and divide them into small portions.
10. Take a small divided portion of wheat flour and stuff a small portion of rava jaggery mixture.
11. Fold the sweet mixture in wheat flattened chapati. Give a round shape.
12. Keep a bowl of dry wheat flour by the side.
13. Keep a pan on the fire and heat. Clean it with a kitchen tissue.
14. Take a stuffed wheat dough and dip in dry wheat and roll it on chapati plank (chapati Mane).
15. Flatten as round circle. Do not put your weight or it might tare.
16. Place this rolled sweet holige on the tava and cook on both side.
17. Holige is ready to serve. Serve Hot " Rava - Jaggery - Wheat Holige " with ghee on the top.

18. Repeat the same with remaining dough and sweet rava mixture.

Here is a video of preparing Rava - jaggery - wheat Holige 

Try - comment and share...

Note :

Wheat dough should be soft and easy to roll. Adding more oil to prepare the dough and cooking holige is optional. Adding more jaggery is optional. Rolling thin/thick holige is optional.
Do not put weight while rolling
holige. It might tare. Handle the holige with slow and soft touch. Use of sugar and all purpose flour to prepare holige instead of wheat flour and jaggery is optional. (wheat and jaggery healthy option).
Time : Total time : 1 Hour 30 Minutes.
25 Holiges can be prepared. (According to the size).

JAGGERY NUTS BURFI

Jaggery nuts barfis are very nice to have them. It takes us to our childhood days where we used to buy some gol gol (round) jaggery balls and chewing it for a long time. What a fun and relish.

I have used Almond flakes generously. It adds to the rich taste. I got this Almond Flakes from Veena/Krishnaveni Beedarahalli (Vidya's sister). She stays in U.S. and in her recent visit she brought these Almond Flakes and some chocolates too.
I have used Almond flakes, jaggery, raisins and Almonds. There is no coconut in this burfi.
Lets see some benefits of eating nuts in our diet.
Nuts in general provide energy. protein and good amount of anti oxidants. They do contain vitamins and minerals and Omega -3 fatty acids. It contain unsaturated fats and helps to lower the cholesterol levels. It is full of fiber and helps to prevent type 2 diabetes. Nuts are rich with Vitamin E and it helps to stop the plaques in our arteries. Nuts are good plant protein content. They are filled with minerals like magnesium, zinc, calcium, phosphorus. They help in by providing energy and strengthen our immune system.
Lets see the recipe now.

Things Needed :

Jaggery : 1 Cup
Wheat flour : 1 Cup
Raisins : 2 Tablespoons
Almond flakes : 1 Cup
Ghee : 2 Teaspoons

Method : 

1. Keep a pan on the fire and put wheat flour and dry roast till the raw smell disappear.

2. Remove the roasted flour to a dry plate.
3. Put jaggery in the pan. Add  2 Tablespoons of water and let it melt nicely.
4. Keep stirring. Jaggery starts to buble. Stir for 2 more minutes. ( On Low flame ).

5. Add raisins  and wheat flour slowly. Stir it well so that it mixes with jaggey nicely.

6. Keep stir till it starts to thicken and leaves the sides. Apply ghee to a plate and keep aside.
7. Add 1/2 cup of Almond flakes and mix it well. Add ghee and mix it.

8. Shift the ready jaggery mixture to the plate and spread it evenly. Spread the remaining Almond flakes and press it with spatula. Let it stick to the burfi.

9. Let it cool. Cut them according to your wish. It takes longer time to get it thick.
10. Remove the burfi (piece of nuts and jaggery) and put it in a steel box.

11. At First jaggey nuts burfi is chewy and then it turns hard once it is cooled.
12. Eat /serve according to your wish.

Note :

The burfi texture in the beginning is chewy. Later it turns hard. I have used organic jaggey. Do the whole process on low flame. Adding badam/almond taste nice. You can add ground nuts instead of badam/Almonds. Taste differ. No need to add more ghee.If you do not have Almond flakes just dry grind almonds for 1 minute and sprinkle the powder on the top of burfi, which adds to the taste of burfi.
Time : 20 Minutes
Serves : 10 to 15 pieces. (According to your wish. Small /big size).