Sunday, 27 September 2015

Halu Holige/Halu Obbattu/Milk Poli/Doodh Poli/Paal Poli

Halu holige is a very easy sweet dish of Karnataka.Halu mean's Milk and poli means bread.It is nothing but fried poori's soaked in payasa.This is the first holige dish which I tried when I was new to cooking as I am scared to try Bele hobbatu or Kayi holige for their lengthy procedure.Now there is a festival season going on,This is will be ideal for beginners to try for the coming festivals. 

Ingredients for Poori's:
Wheat flour-1 1/2cup
Maida/Plain flour-1/2 cup(extra  for dusting)
Water for kneading
Oil for frying

Ingredients for Kayi Halu/Gasagase Halu/Payasa:
Gasagase/Poppy seeds-2Tbsp
Grated fresh coconut - 1 cup
Dry coconut/Kobbari-1Tbsp
Cardamom pods-3-4
Jaggery-3/4cup crushed 
Water -1cup
Milk-1 1/2 cup
Ghee-1Tbsp for  serving

Method for poori's:
1.In a wide bowl, add wheat flour,maida,salt and ghee.Mix the ghee with flour with the fingers until it forms crumbly texture.
2.Now add water little by little and knead a stiff dough like Poori dough.
3.Apply ghee to the dough and keep it for 20-30 minutes covered.
4.Take a  gooseberry size dough and roll it into thin poori's of  6-7 inch diametre using maida for dusting.Dust off the excess maida  after rolling and keep the rolled poori's on a clean surface or on a news paper.
5.Heat a oil in a kadai which is big enough to fry poori's,deep fry the poori's one at a time on 
a low medium flame until they are crisp on both sides and take out on colander or kitchen 
tissue to drain out extra oil.

Method for Kayi Halu/Gasagase payasa
1.Dry roast the poppy seeds  until  poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.
2.In a mixie jar add roasted  poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.
3.In a pan add jaggery and  1  cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.
4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to thin it and cook it on a medium low flame for 5minutes.
5.Fry the cashwenuts and raisins in ghee and add to the above mixture.
6.When the payasa is boiling add 1.5cup of milk and boil for 1 to 2minutes and turn off the heat.

To Serve:
1.Fold the fried poori's  into quarters.Heat the kayi halu.
2.On a serving  plate,place the folded poori's and pour the warm kayi halu on top  along with dollop of ghee. 

1.Here for payasa I have added raisins and cashewnuts,if you don't like it you can skip it.
2.Don't soak poori's for long as it will make poori's very soggy,only pour payasa on poori just before serving.

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