The dish is originally adapted from an Arabic dessert. During the Mughul era, it became popular in India. The Dessert is prepared using Milk Solids and Sugar. The easiest way to make is to bring the instant mix available in the market and prepare Jamoons.
Today is Navrathri Padya (first day of Dasara) and holige is must have on this day in Mysore. This holige is prepared using Navanakki and this is also known as Hurakki Holige. A delicacy from North Karnataka.
Time Required: 30 Minutes + resting time for dough
1 Cup Wheat Flour
¾ Cup Ghee
1 Cup Powdered Sugar
½ tsp Elaichi/Cardamom Powder
1tbsp Chopped Nuts (Cashewnuts, Badam/Almonds/Pistachios)
Heat Ghee in a thick-bottomed pan and add Wheat flour. Fry until you get an aroma (approximately 4 minutes) on medium flame. Remove from heat and let it cool. Add Sugar powder, Elaichi powder and nuts and mix well. Tie them into balls and store.
Sesame seeds coated with sugar are auspicious to distribute during Makara Shankranthi in Karnataka. Making them is time consuming and exhausting. My mother used to prepare this along with her cousins when she was young and I was more than curious to know how it is prepared. These sugar kalu / balls are used to make ornaments for children. The children (below 5 years old) are decked with these ornaments on Makara Shankranthi evening and a Aarathi is performed to the children.
Happy Ugadi dear readers and the celebration feels complete with a cup of Payasa. The recipe for this Ugadi is a very unique and authentic recipe, prepared using Navani / Indian barnyard millet or sawa millet. Navanakki Payasa is popular in North Karnataka.