Halu Holige | Poori Payasa: Karnataka-Style Dudh Puri or Paal Poli
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.
Equipment
- Kadhai or Wok
- Plate
- Slotted Ladle
- Heavy Bottomed Vessel
- Grinder
- Small Bowl
- Spoon
Ingredients
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