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Badami holige recipe | Almond obbattu | badam holige

SwayamPaaka,

Dear swayam paaka viewers,

Badam holige recipe | Almond obbattu | badaami holige

The SwayamPaaka team wishes you and your family a very happy YUGAADI. This plava naama samvatsara brings you all very good health , wealth , peace and prosperity in life.
To celebrate new year we have a recipe of badami holige | almond holige | badami obbattu.

For yugaadi menu – CLICK HERE

For yugaadi  please checkout these recipes as well-

bevu bella for yugaadi

bELe holige recipe

carrot holige

holige / obbattina saaru

sakkare holige 

 

 

Ingredients for making badami holige:

For filling / hUrna:

  • 1/2 cup almonds
  • 1/2 cup fresh coconut
  • 3/4 cup jaggery
  • 2 cardamom
  • pinch of saffron

For the Dough:

  • 3/4 cup maida/all purpose flour
  • 2 TBSP chiroti rave / sanna Rave / fine semolina
  • 1/4 tsp turmeric powder
  • around 1/2 cup water

Method:

  1. Soak the almonds in 1 cup of water for 3 to 4 hours

Making the dough:

  1. In a bowl mix maida, rave, turmeric powder. Then add water little by little and mix
  2. For the consistency of the dough please watch the video, I have used 1/4 cup + 3 tbsp of water
  3. add 1 to 1.5 tbsp oil on top of the dough, cover it and keep it aside for a minimum 3 hours. The more you soak the dough, the hoLige will be good

Preparing the filling:

  1. Peel the skin from the soaked almonds.
  2. Grind the almonds with coconut, cardamom, kesari. Then add jaggery and grind it to a fine powder, DO NOT add Water to grind.
  3. Transfer this to a bowl.
  4. Divide the filling into 10 to 12 equal parts.
  5. Wet or grease the hands to form a ball/unde.

Making the obbattu:

  1. After 3+hours of resting the dough, knead the dough well.
  2. Grease and heat the tava on medium low heat
  3. You can divide the dough into 10 or 12 equal parts, take a portion of the dough, flatten out as shown in the video.
  4. Then place the filling and cover it as shown.
  5. Dip in the dry flour and roll it on a plastic sheet or banana leaf as shown,
  6. Transfer the holige onto the tava, put some oil or ghee on top. Let it cook
  7. Meanwhile prepare the other holige and keep it ready
  8. Flip the holige and let it cook on the other side as well
  9. Once it is cooked well on the other side,, remove it from the tava and transfer this to a plate.
  10. Repeat the same procedure with the remaining dough and filling

TIPS:

  1. Both kanaka(dough) and the hurna (filling) must be same consistency
  2. Make sure to cook the obbattu on low flame
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