Ingredients: 1 cup plain flour  ¼ cup ghee  ½ teaspoon turmeric powder ½ teaspoon salt Water to knead the dough 1 cup chana dal (Bengal gram) 1 cup jaggery ¼ cup coconut grated ½ teaspoon cardamom powder

Mix together flour, turmeric, and salt in a large bowl. Add 1 teaspoon ghee and crumble the flour

Slowly add water and knead into a soft dough

Add the remaining ghee slowly and knead the dough for 8-10 minutes until the dough becomes non-sticky and soft

Cover with a damp kitchen towel and let the dough rest for 6-8 hours. While the dough is resting, keep kneading it for a few minutes every 2 hours

Boil chana dal (bengal gram). Strain. 

Grind together the boiled chana dal and coconut to make a thick and smooth paste

In a thick bottom pan add the dal paste and jaggery

Cook till all the moisture dries out. Add cardamom powder

Take the dough and place it on a baking sheet. Spread it into a 4-inch disc using your hands. Place the hoorna on it

Gently pull the dough and cover the hoorna. Seal the top

Spread the stuffed dough into a thin round disc using your fingers

Alternatively, place another baking sheet on top of the stuffed dough and roll it into a thin disc using a rolling pin

Flip the holige onto the tawa and carefully remove the baking sheet. Cook for 1-2 minutes

Cook both sides until they are completely done and golden brown

Holige is served with ghee and warm milk