Halu Holige | Poori Payasa: Karnataka-Style Dudh Puri or Paal Poli

Halu Holige is a traditional sweet from Karnataka made by soaking puris in flavoured milk. Similar to Paal Poli that is made in Tamil Nadu and Dudh Puri from North India, this dish is a dessert by definition, but can be enjoyed as breakfast or a heart tea-time snack as well. 🙂

Many Indians must have enjoyed the impromptu Dudh Puri by soaking leftover puris in sugar-sweetened milk. Halu Holige is very similar to this except that the milk is flavoured with a lovely almond-cashew-poppy seed-coconut paste as well as a bit of saffron. This paste not only adds a subtle flavour to the milk, it also thickens milk making this dessert even more decadent.

This dish, also colloquially referred to as Poori Payasa or Halu Obbattu, is a must at many a wedding in Karnataka.

Variations of Halu Holige, the Dudh Puri from Karnataka

• In this recipe, I have made puris with maida and just a touch of rava (semolina). You could make the puris with whole wheat flour as well.
• I have used sugar to sweeten the milk; you could use jaggery syrup too. Want to add even more of flavour? Try honey as a sweetener.
• You could also add 1 tbsp dried coconut (Kopra) to up the flavour even further. I have a friend who adds a bit of nutmeg or fennel as suits her mood.

Some Things to Remember When Making Halu Holige

• You need not reduce the milk. Just add the dry fruit-poppy seed-coconut paste and then boil it once. The paste acts as a thickener.
• Roll the puris thin so that they puff up nicely and then soak up the milk.
• You can pre-soak the puris in the milk or then pour the milk over the puris just before you serve them. Try the dish a couple of times and you will figure out which way you prefer. I prefer to soak my puris in the milk because that way the absorb all the flavours and just slice down the throat.
• You can serve Halu Holige warm or then chilled. It tastes awesome either way.

Other Recipes from Karnataka

• Paradi Payasa | Jaradi Payasa (Vegan Recipe)
• Kodubale: A Spicy Crunchy Munchy
• Maddur Vada: A Delicious Tea-Time Snack

How To Make Halu Holige | Poori Payasa | Karnataka-Style Dudh Puri

1. Getting Started
   1. Soak 6 Almonds and 4 Cashews in 1/4 cup water for 30 minutes.
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   2. Soak 8 to 10 saffron strands in 2 tbsp warm milk. 
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2. Making the Paste for the Milk
   1. Over medium flame, dry roast 1 tbsp poppy seeds till they start to change colour.
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   2. Transfer to a plate and let the poppy seeds cool a bit. 
   3. Discard the water in which the dry fruits are soaked.
   4. Peel the almonds.
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   5. Grind the roasted poppy seeds, 2 tbsp coconut, soaked almonds and cashews with a little water into a smooth paste.
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3. Flavouring the Milk
   1. In a heavy-bottomed vessel, warm 500 ml of milk.
   2. Add the ground paste and bring the milk to a boil.
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   3. Turn off the heat.
   4. Add 1/3 cup sugar (more if you want the milk sweeter), and the milk with soaked saffron.
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   5. Mix well.
4. Making the Puris
   1. To a plate add 1/2 cup maida (APF), 1 tbsp fine rava (semolina), and a pinch of salt.
   2. Using water, knead to a soft and pliable dough.
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   3. Method 1:
      1. Divide the dough into 12 to 16 portions.
      2. Shape each portion into a ball.
      3. Roll into a thin circle about 2.5″ in diameter.
   4. Method 2:
      1. Divide the dough into 3 equal portions.
      2. Shape each portion into a ball.
      3. Roll each ball into a thin 8″ circle.
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      4. Using a katori of 2.5″ diameter, cut circles.
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   5. To a kadhai, add enough oil to form a 2″ layer.
   6. Over medium flame, heat the oil. To test the heat, drop a tiny portion of dough into the oil. It should immediately rise to the top and sizzle. 
   7. Now, add 1 or 2 puris and fry them. The puris will immediately start to puff up.
   8. Quickly flip the puris and take them out of the oil when fried but still light in colour. Be careful to ensure that the puris do not turn brown.
   9. Using a slotted ladle lift the puris out of the oil and hold them over the kadai to drain the excess oil.
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   10. Transfer to a plate.
   11. Repeat the process to fry all puris.
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5. Serving the Halu Holige (1 Serving)
   1. In a deep plate, place a 3 or 4 puris.
   2. Pour some of the flavoured milk over it.
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   3. Sprinkle a few slivered almonds and pistachios. 

Recipe for Halu Holige: Karnataka-Style Paal Poli or Dudh Puri

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Halu Holige | Poori Payasa: Karnataka-Style Dudh Puri or Paal Poli

Aruna

Halu Holige or Poori Payasa is made by soaking puris in milk flavoured with a poppy seed, coconut, almond, and cashew paste. This traditional recipe is a must for weddings in Karnataka and is just what festive occassions call for.

This dish is very similar to the Paal Poli made in Tamil Nadu and the Dudh Puri of North India.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine Indian, Karnataka, South Indian, Vegetarian

Servings 4 People

Calories 402 kcal

Equipment

• Kadhai or Wok
• Plate
• Slotted Ladle
• Heavy Bottomed Vessel
• Grinder
• Small Bowl
• Spoon

Ingredients

  

1x2x3x

For the Puris

• 1/2 Cup Maida or APF
• 1 tbsp Rava or Semolina (Chiroti Rava, Barik Rava, Fine Rava preferred)
• 1 Pinch Salt

To Grind to a Paste

• 6 Almonds
• 4 Cashews
• 1 tbsp Poppy Seeds, Khus Khus
• 2 tbsp Grated Coconut

For the Saffron Flavour

• 2 tbsp Warm Milk
• 8 to 10 Strands of Saffron

For the Milk

• 500 ml Milk
• 1/3 Cup Sugar

Other Ingredients

• Oil for Deep-frying

Instructions

 

Getting Started

• Soak 6 Almonds and 4 Cashews in 1/4 cup water for 30 minutes.
• Soak 8 to 10 saffron strands in 2 tbsp warm milk.

Making the Paste for the Milk

• Over medium flame, dry roast 1 tbsp poppy seeds till they start to change colour.
• Transfer to a plate and let the poppy seeds cool a bit.
• Discard the water in which the dry fruits are soaked.
• Peel the almonds.
• Grind the roasted poppy seeds, 2 tbsp coconut, soaked almonds and cashews with a little water into a smooth paste.

Flavouring the Milk

• In a heavy-bottomed vessel, warm 500 ml of milk.
• Add the ground paste and bring the milk to a boil.
• Turn off the heat.
• Add 1/3 cup sugar (more if you want the milk sweeter), and the milk with soaked saffron.
• Mix well.

Making the Dough for the Puris

• To a plate add 1/2 cup maida (APF), 1 tbsp fine rava (semolina), and a pinch of salt.
• Using water, knead to a soft and pliable dough.

Making Puris (Method 1)

• Divide the dough into 12 to 16 portions.
• Shape each portion into a ball.
• Roll into a thin circle about 2.5″ in diameter.

Making Puris (Method 2)

• Divide the dough into 3 equal portions.
• Shape each portion into a ball.
• Roll each ball into a thin 8″ circle.
• Using a katori of 2.5″ diameter, cut circles.
• To a kadhai, add enough oil to form a 2″ layer.
• Over medium flame, heat the oil. To test the heat, drop a tiny portion of dough into the oil. It should immediately rise to the top and sizzle.
• Add 1 or 2 puris and fry them. The puris will immediately start to puff up.
• Flip the puris and take them out of the oil when fried but still light in colour. Be careful to ensure that the puris do not turn brown.
• Using a slotted ladle lift the puris out of the oil and hold them over the kadai to drain the excess oil.
• Transfer to a plate.
• Repeat the process to fry all puris.

Serving the Halu Holige (1 Serving)

• In a deep plate, place a 3 or 4 puris.
• Pour some of the flavoured milk over it.
• Sprinkle a few slivered almonds and pistachios.

Nutrition

Calories: 402 kcalCarbohydrates: 39 gProtein: 7 gFat: 25 gSaturated Fat: 6 gPolyunsaturated Fat: 7 gMonounsaturated Fat: 10 gCholesterol: 13 mgSodium: 69 mgPotassium: 245 mgFiber: 1 gSugar: 24 gVitamin A: 215 IUVitamin C: 1 mgCalcium: 190 mgIron: 1 mg

Keyword Dudh Puri, Halu Holige, Halu Obbattu, Paal Poli, Poori Payasa

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!