Benne Holige
Background and History
Benne Holige, a traditional Indian sweet, hails from the state of Karnataka. Known for its rich flavors and delectable texture, this dessert is an integral part of festive celebrations such as Ugadi, Diwali, and Holi. The word "Benne" translates to butter in Kannada, and "Holige" means a type of flatbread, indicating the indulgent buttery nature of this dish. Over the centuries, Benne Holige has been cherished as a symbol of prosperity and joy.
Ingredients
- All-purpose flour - 2 cups
- Rice flour - 1/2 cup
- Butter - 1/2 cup
- Jaggery - 1 cup
- Water - 1 cup
- Ghee - for roasting
- Cardamom powder - 1/2 teaspoon
- Chana dal - 1 cup
- Salt - a pinch
Preparation
Step 1: Preparing the Dough
In a mixing bowl, combine all-purpose flour, rice flour, and a pinch of salt. Add butter and mix well until the flour resembles breadcrumbs.
Slowly add water, little by little, kneading to form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 2: Preparing the Filling
Soak chana dal for about 2 hours. Then, cook it until it becomes soft. Drain excess water and allow it to cool.
In a saucepan, melt jaggery on a low flame. Ensure it melts without burning. Add the cooked chana dal to the melted jaggery and stir well.
Continue to cook until the mixture thickens and leaves the sides of the pan. Add cardamom powder, mix well and let it cool down to room temperature.
Cooking Process
Step 1: Assembling the Holige
Divide the dough into equal-sized balls. Similarly, divide the filling into portions equivalent to the dough balls. Flatten a dough ball, place the jaggery and chana dal filling in the center, then bring the edges together to seal.
Gently roll each filled ball into a thin disc with a rolling pin, taking care to ensure the filling doesn't leak.
Step 2: Roasting the Holige
Heat a tawa or a non-stick skillet over medium heat. Place the rolled Holige on the tawa and cook until bubbles form on the surface.
Apply ghee generously on top, flip, and cook the other side until golden brown. Repeat the process with the remaining dough and filling.
Tips for Enjoying Benne Holige
Benne Holige is best enjoyed warm, soon after it's cooked, with a drizzle of ghee on top. It pairs beautifully with a side of coconut milk or plain yogurt, offsetting its sweetness. Whether you choose to savor it solo or share it with friends and family, this delightful dessert is sure to bring a touch of authentic Indian flavor to your table.
For a modern twist, consider serving Benne Holige with a scoop of vanilla ice cream or a sprinkling of nuts for added texture.