Coconut Holige


4 cups Chapati flour or regular fine wheat flour

1/4 cup Ghee

1/2 cup Water

Salt to taste


For filling:

3 Coconuts, grated

2-1/4 cups Jaggery

4 Tbsp. Semolina

1 tsp. Mustard Seeds

1 tsp. Cardamom powder

1 cup Ghee

Grind the grated coconut, without adding water, to a fine powder. Knead the flour with water, oil and salt into a soft dough. Cover with a wet cloth and let the dough rest for 30 minutes. Meanwhile, heat ½ cup water and melt the jaggery. In a little ghee, fry the mustard seeds till they splutter, then add the flour and fry for a few minutes, to darken. Add the powdered coconut and jaggery syrup and mix well. Add the cardamom powder and keep stirring, until the mixture is no longer sticky, then remove from the heat and let it cool, and it will harden a bit.

Next, make balls out of the dough, about the size of a lime. Flour the ball a little and roll out into a small thin round. Put a small ball of the coconut mixture in the center of the disc, and fold the edges inward to cover it. Using a little more flour, again roll the dough out into a disc, to a thiness like chapatti. Fry the roti on a griddle smeared with ghee, until both sides are golden brown and crispy.


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