Navanakki or foxtail millet is one of the oldest millets known. It is a staple in south India, especially Karnataka. Variety of dishes like payasam, upma, dosa are prepared with navanakki.
Navanakki holige is similar to puran poli from Maharashtra. It is a parantha made from whole wheat flour or all purpose flour, stuffed with navanakki and jaggery filling, rolled and baked on griddle (tava) or deep fried.
Traditionally this sweet is prepared on special occasions and festivals.
Recipe for Navanakki Holige
Ingredients for Navanakki Holige
- All pupose flour or maida
- Navanakki
- Jaggery
- Cardamom powder
- Clarified butter or ghee
- Oil
- Rice flour or any other flour for dusting
- salt
How to make
Take maida in a mixing bowl. Add salt, oil and water to it.
Knead a soft dough. Cover and keep aside for an hour.
Dry roast navanakki for 2 to 3 minutes on medium heat. Keep aside to cool.
Grind navanakki to a fine powder and sieve it.
Grind navanakki to a fine powder and sieve it.
In a pan melt jaggery with 2 tablespoon of water. Bring it to boil.
Add sifted navanakki flour. Mix well.
Cook for 2 minutes and remove from heat.
Cook for 2 minutes and remove from heat.
As the mixture cools it will take form of a soft dough.
Add crushed cardomom. Mix well.
Divide the maida dough into small equal portions. Shape them into balls.
Take a dough ball, roll it into a circle of approximately 4 inches. Place a portion of filling at its center.
Gently bring together the edges and press them together to seal it.
Gently bring together the edges and press them together to seal it.
Dust some flour on the rolling surface to prevent it from sticking.
Gently roll it flat into an oval shape. Take care while rolling so that there are no holes.
Deep fry till golden in colour and crisp.
Top it with a spoonful of ghee and serve it.
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