Obbattu/Holige - Diwali Speacial

Hello everybody!!!!!Happy deepavali. I am back to my Hosaruchi after Deepavali festival. Diwali was good here though i miss being back in India with my family. Obbattu/Holige is a traditional sweet dish prepared mainly during festival season and especially deepavali means Holige is a default sweet in Karnataka. Though my mom used to make Holige during most of the festival i never learnt the recipe from her. My job was to just to cook the Obbattu on thava..

Its our first Deepavali after our marriage.. I asked Ajey what he wants for Deepavali. As usual he said," whatever you like or feel do.. but let it be something special". Then we decided to prepare Holige. I was little worried initially since i always thought making holige is a tedious and lengthy task.. Since Ajey was at home only, i was quite confident that even if something goes wrong he will be always there to  find some good solution!!!!!   finally we did obbattu and it came out really well and got good compliments from ma friends as well :)


Here goes the recipe

Ingredients

Maida(All purpose flour) - 1 cup
kadale bele(gram daal ) - 1 cup
jaggery - 3/4 cup( varies according to ur taste, i used only 1/2 cup)
cardamom powder - 1/2 tsp
pinch of turmeric
oil - 2tsp
Ghee for  cooking obbattu










Method

1. Take maida in a vessel and some water and make the dough like normal chapathi dough and add  2 tsp oil and pinch of turmeric and press the dough very well and keep this dough for 1-2 hours aside. this maida dough is called "kanaka"in kannada.

2. Wash ad soak the daal in water for about 3-4 hours and pressure cook for 3 whistles or until done.

3. Allow the cooked daal to cool down for sometime. once it is cooled, add this daal to the mixer grinder and grind it to smooth paste.

4. Now take 3 tsp of ghee in a thick bottomed kadai and add the grinded daal. Add jaggery and cardamom powder. keep stirring the above mixture for about 6-8 minutes in a medium flame. stir until the color of the mixture turns to light brown color. This mixture is called "Hoorna"in kannada. allow hoorna to cool down.

5. Once Hoorna is cooled, make lemon sized balls and keep it aside.

6. Now take small portion of dough and roll it like poori size and now and keep the Hoorna in the center and close it using the remaining dough. Now roll this ball evenly and thin like normal chapathi. (you can evenly press using hand also. i use hand to make very thin obbattu. you can use rolling stick(Lattanige) as well.)

7. Take the Non-stick Thava and bake the obbattu both the sides  in low flame . spread ghee on obbattu while cooking which gives some additional taste.

Delicious Obbattu is ready to serve now. you can store this for about 2 weeks. Reheat and serve every time. It turns out very soft when u reheat.