jackfruit Holige | Halasina Hannina Obbattu

Jackfruit Holige is a soft, aromatic sweet flatbread made using ripe jackfruit pulp and coconut. This traditional dish from Karnataka is naturally sweet — it needs no sugar or added sweeteners. It’s completely vegan and made without ghee or milk. The rich flavor of jackfruit, combined with coconut and a hint of jaggery (optional), makes it a healthy and festive treat that’s perfect for any special occasion.family

Ingredients:

For the Dough (KaNaka):

• 1 cup maida / all-purpose flour
• 1/8 tsp turmeric powder
• 1 tsp oil
• Around 1/2 cup water (as needed)

For the Filling (Hoorana):

• 2 cups jackfruit pulp (from deseeded ripe jackfruit, ground to a smooth puree)
• 1/2 dried coconut (or 1/2 cup grated dried coconut, powdered)
• A pinch of salt

(Optional: If using fresh coconut and jaggery, add them while cooking the puree)

Method:

To Prepare the Dough (KaNaka):

1. In a mixing bowl, add maida, turmeric powder, and oil.
2. Gradually add water and knead into a soft, pliable dough.
3. Cover and let it rest for at least 2 to 3 hours

To Make the Filling (Hoorana):

1. Remove seeds from ripe jackfruit and grind the fruit to make a smooth puree (about 2 cups).
2. Transfer the puree to a thick-bottomed pan and cook on medium heat, stirring regularly.
3. If using fresh coconut and jaggery, add them now and cook together until thick.
4. If using dried coconut, powder it separately and add it once the jackfruit thickens slightly.
5. Add a pinch of salt and stir continuously until it becomes a thick, non-sticky mixture (like halwa).
6. Turn off the heat and let the filling cool completely.

To Make Holige:

1. Wet your palm and divide the rested dough into 10 equal portions.
2. Also divide the cooled filling into 10 equal balls.
3. Grease a banana leaf, plastic sheet, or use a greased surface.
4. Take a dough ball, flatten it slightly, place one filling portion in the center, and carefully cover it with the dough.
5. Gently flatten it using your palm or a rolling pin into a thin disc (like roti), being careful not to tear.
6. Heat a greased tawa on medium-low heat.
7. Carefully place the prepared holige and roast until golden spots appear on both sides, flipping gently.
8. Repeat the same with the remaining dough and filling.