Halwai June 4, 2018


• For Stuffing:
• (Hoorana):
• Channa dal – 1 cup
• Toor Dal – 1 cup
• Jaggery – 1/2 kg
• Cardamom – 3 pods
• Dry Ginger (optional)
• Fresh Coconut grated – 1 cup
• For Covering:
• (Kanaka):
• Wheat Flour -1 cup
• Maida – 1 cup
• Turmeric -1 tsp
• Oil -3 tbsp
• Salt-1/2 tsp
• Water


  1. Wash and soak the channa dal for 2 hours.
  2. Sift maida, wheat flour, turmeric and salt together.
  3. Knead a very soft dough using enough water.
  4. Add enough oil and knead properly.
  5. Cover it with a wet muslin cloth.
  6. Keep aside for 2 hours.
  7. Wash the toor dal. Cook channa dal and toor dal in a pressure cooker until soft.
  8. When the cooked dals are cool enough, grind along with coconut, cardamom and dry ginger (in a mixie), to a paste.
  9. Do this without adding much water.
  10. Melt the jaggery with a little water in a big kadai.
  11. Mix in the dal paste.
  12. Boil on medium heat.
  13. You have to keep stirring or it will burn.
  14. This process takes almost 10-15 mins.
  15. Remove from heat when it is thick enough to make round balls out of.
  16. When it cools down, make small lime-sized balls.
  17. These stuffing is called hoorana.
  18. Similarly, make small round balls out of wheat and maida dough for covering – kanaka.
  19. It should be half the size of the hoorana balls.
  20. Now, take a ball of kanaka and press it on your palm with enough oil.
  21. Put one hoorana in it. Cover it.
  22. Roll it like chapatti, using maida or oil.
  23. Cook it on a heated greased tawa on both sides.
  24. Eat holige with ghee and sugar syrup.

Recipe courtesy of Chetana