Ingredients:
1.5 ltr vessel full of Jackfruit Seeds / 13 cups of chopped Jackfruit Seeds
5 cups grated Coconut
5 cups Jaggary
4.5 cups of White Rice
Salt to taste
Ghee
Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.
Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.
Chop them into thin round pieces as shown in the picture below.
Put around 14 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.
Once it is cooked, drain the water content. Add around 1/4 tsp Salt, Jaggary, grated coconut and mix them well.
Keep this in medium flame for about 15-20 mins. Keep this aside for about 30 mins until it comes to room temperature.
Grind this mixture into smooth paste by without adding any water as shown in the picture below.
Soak rice in water for about 3-4 hrs. Grind it into smooth thick paste by adding sufficient amount of water as shown in the picture below. Add salt and mix them well. The consistency of the batter should be like that of milkshake.
Apply little oil on your hands and make a lemon sized ball from the prepared dough as shown in the picture below.
Apply little oil over the plastic sheet and pat the prepared ball as shown in the picture below.
Heat the tava, dip the patted dough in rice batter and place it over the tava as shown in the picture below. Put 1 tsp ghee and cook them well by covering the lid.
Cook other side of the Holige as well for about 1-2 mins in medium flame by covering the lid.
Serve hot with ghee. The above mentioned ingredients will serve around 25 Holiges.
1.5 ltr vessel full of Jackfruit Seeds / 13 cups of chopped Jackfruit Seeds
5 cups grated Coconut
5 cups Jaggary
4.5 cups of White Rice
Salt to taste
Ghee
Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins.
Remove the thin brown coloured outer cover by rubbing it on a stone as shown in the picture below or using knife.
Chop them into thin round pieces as shown in the picture below.
Put around 14 cups of water in a vessel and bring it to boil. Add chopped jackfruit seeds and cook them well by covering a lid.
Once it is cooked, drain the water content. Add around 1/4 tsp Salt, Jaggary, grated coconut and mix them well.
Keep this in medium flame for about 15-20 mins. Keep this aside for about 30 mins until it comes to room temperature.
Grind this mixture into smooth paste by without adding any water as shown in the picture below.
Soak rice in water for about 3-4 hrs. Grind it into smooth thick paste by adding sufficient amount of water as shown in the picture below. Add salt and mix them well. The consistency of the batter should be like that of milkshake.
Apply little oil on your hands and make a lemon sized ball from the prepared dough as shown in the picture below.
Apply little oil over the plastic sheet and pat the prepared ball as shown in the picture below.
Heat the tava, dip the patted dough in rice batter and place it over the tava as shown in the picture below. Put 1 tsp ghee and cook them well by covering the lid.
Cook other side of the Holige as well for about 1-2 mins in medium flame by covering the lid.
Serve hot with ghee. The above mentioned ingredients will serve around 25 Holiges.
