Sugar filled crispy Indian bread. Sakkare Holige dish is very popular in Karnataka during festivals, weddings etc. My mother learnt this recipe from her mother-in-law who was very good at preparing this dish. This is also known as obbattu and puran poli.
Time Required: 40 Minutes + Soaking time
1 Cup Sugar Powder
1tsp Elaichi / Cardamom Powder
1tsp Gasagase / Poppy Seeds (Fried and Powdered)
½ Cup grated Dry Coconut or Fresh Coconut (Powdered)
¾ Cup Chiroti Rawa / Fine Semolina
¾ Cup Maida / Refined Flour
1tbsp Ghee / Clarified Butter
Mix Sugar, Elaichi, Gasagase, Coconut and ½ tbsp Ghee dd more Ghee if needed and knead to a soft dough, a teaspoon of milk can also be used.
For the outer layer:
In a mixing bowl, add Rawa and Maida, mix well. Add water to make a soft dough. Leave it aside for an hour.
For making Holige:
Divide the rawa-maida and sugar dough into small balls.
Press a rawa-maida dough ball lightly to make a depression. Keep a sugar ball over it.
Cover the sugar ball with the rawa-maida dough.
On a greased aluminum foil or a banana leaf press the ball using the rolling pin gently into a concentric circle.
Roast Sakkare – Sugar Holige on both sides and remove.