Recipe: Delicious Split Bengal Gram Holige

Split Bengal Gram Holige.

You can cook Split Bengal Gram Holige using 7 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Split Bengal Gram Holige

1. It's 1 kg of Split bengal gram / toor dal.
2. Prepare 1 kg of sugar.
3. It's 1 kg of maida / all purpose floor.
4. You need 1/4 ltr of water for kanaka/dough.
5. It's 1 tea spoon of Cardamom seeds.
6. Prepare 1/4 tea spoon of salt.
7. Prepare 5 tea spoon of coconut oil or cooking oil.

Split Bengal Gram Holige instructions

1. Wash and boil the split bengal gram in an open big vessel. Let the dal cook till it blossoms and not mushy. (It should not turn into smooth paste, should be mashable by hands and stay in shape)..
2. Now drain the water and keep aside..
3. Take nearly half kg boiled split bengal gram and add a kg of sugar, put on stove. When the sugar completely melted,sugar syrup ready, add the remaining boiled gram and mix well..
4. Toss in the salt and cardamom seeds. Mix well and cook until syrup little thickens..
5. Now grind it finely without adding water. The consistency of the dough should not be watery..
6. The dough should be stiff enough to make ball out of it..
7. Now make balls out of puran dough like the size of cricket ball..
8. In the meantime sieve all purpose flour. Add sieved flour in to a bowl. Make a dent in the center and do dough/kanaka adding water little by little. It is for outer cover. Knead well by using the palm, it must be sticky and softer than chapathi dough. Cover it and keep it aside minimum 30 minutes..
9. After 30 minutes add coconut oil and knead well. Now just pull out big lemon sized balls from this kanaka..
10. We cannot really make the balls. Just we need to pinch and take a small portion by using the thumb finger main and remaining to support. Drop it on plastic sheet, a teaspoon full of oil applied..
11. Now dust the fingers in maida flour, take one kanaka (all purpose flour dough ball), press it's one side on the all purpose flour and hold in the left hand..
12. Take puran (stuffing) ball in the right hand. Stuff puran / hoorana in to kanaka slowly just by enlarging the kanaka with the movement of our fingers..
13. When the kanaka covers puran completely, seal it smoothly and put it on all purpose flour. Repeat the process for remaining..
14. Apply the flour generously and roll it into an oval shape thin holige..
15. Heat an iron tawa in medium flame and transfer the rolled holige on it carefully..
16. Wait until the bubbles here and there..
17. Then flip it and cook on the other side as well. Cook till golden brown patches slightly come here and there..
18. Now it is done. Remove and arrange it properly. Repeat the same process for all the kanaka and hoorana. Serve in hot either with ghee or coconut milk..