Kayi holige, or coconut holige, is a crispy sweet dish with a superb taste. This food is a traditional sweet cuisine of Karnataka. It is typically made a day before some of the festival days, or on some of the festival days, like Ugadi, Dasara and Diwali. Some of the kayi holige preparation steps are similar to that of obbattu or puran poli.

Obbattu may cause gastric issues, because it uses toor dal. For this reason or other, if you do not want to make obbattu, also known as holige, then kayi holige should be an excellent substitute.

Another reason to know how to make kayi holige is the cooking steps are few and simple in relation to that of obbattu.

The kayi holige recipe has coconut pieces maida, rava, and jaggery as some of the main ingredients. A highlight of the kayi holige recipe is it uses jaggery as the sweetener and not sugar. Jaggery is said to have many medicinal properties.

The cardamom powder and poppy seeds or gasagase or khus khus, gives a fine aroma and flavor to the kai holige or kayi obbattu.

You can store kayi holige, at room temperature, for 5-7 days.

Enjoy kayi holige with a generous amount of fresh ghee, preferably with ghee made at home.

Visit https://www.southindianvegrecipes.com for detailed step-by-step cooking instructions, notes and tips.

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Step-by-step instructions to make kayi holige:

https://southindianvegrecipes.com/sweets_recipes/kayi_holige.html

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Step-by-step instructions to make ghee at home:

https://southindianvegrecipes.com/miscellaneous_recipes/How_to_make_ghee.html

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Obbattu Video:

https://southindianvegrecipes.com/sweets_recipes/obbattu_video.html

Step-by-step instructions to make obbattu, holige, puran poli or bobbatlu:

https://southindianvegrecipes.com/sweets_recipes/obbattu.html

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Health Benefits of Jaggery:

https://southindianvegetarianrecipes.blogspot.in/2013/10/jaggery-benefits.html

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