Haalu Holige

 

A yummy irresistible dessert dunked in the sweetened reduced milk to relish. This halu holige or hal obbattu is a traditional sweet recipe from Karnataka, easy to serve fancy and definitely yummy to the tummy

The melt-in-mouth pooris soaked in rich saffron and cardamom flavored milk, served with chopped almonds and pistas, make a delectable dessert.

Preparation Time	Cooking Time	Serves
15 Mins	40 mins	4 people

 

Ingredients for the Poori:

o   ½ Cup All Purpose Flour

o   ½ Cup Wheat Flour

o   ¼ Cup Sooji

o   1 tbsp Ghee

o   A pinch of salt

o   Oil to deep fry

Ingredients for Haalu/ Sweet milk:

o   6 Cups of milk

o   20 Almonds

o   15 Cashews

o   1 tbsp Poppy seeds

o   1 tbsp desiccated coconut

o   Sugar as per taste

o   ½ Tsp Saffron

o   Cardamom powder (optional)

Method:

o   Soak the almonds, cashews, poppy seeds in hot water for ½ hour. Soak saffron in warm milk(1 tbsp).

o   Grind the soaked ingredients along with desiccated coconut to a smooth paste.

o   Bring milk to boil. Add the ground paste, sugar and mix well. Add the soaked saffron and cardamom powder. Let the milk boil on low to medium flame for 5-10 mins.

o   To make the dough for the poori, add the above ingredients and knead to a stiff dough with required amount of milk or water. Set it aside for 5-10 mins.

o   Divide the rested dough into small sized balls. Dust the working surface with flour and roll out thin pooris, make holes with the help of fork, this is just so that the pooris don’t fluff up. ( I rolled a medium sized dough to a chapati size and cut the pooris with a cookie cutter)

o   Deep fry the pooris and keep them aside.

o   Now to assemble, arrange the pooris in a serving plate, top it with the prepared sweet milk and garnish with finely chopped almond and pistachios.