If you are looking for more Makar Sankranti Recipes then do check Kova Kajjikayalu, Pesara Garelu, Wheat Rava Pongal, Pala Munjalu, Bobbatlu, Javvarisi Payasam, Nuvvula Appalu, Sakinalu and Til Mawa Laddu.
Here’s a full list of Makar Sankranti Recipes
Kayi Holige / Coconut Poli Recipe
Prep Time: 20 mins|Cook time: 30 mins| Makes: 9 – 10 polis
Author:Hari Chandana P
Recipe type: sweet, dessert
For the Stuffing:
- 2 cups Grated Fresh Coconut
- 1 Cup Powdered Jaggery
- ¼ tsp Cardamom Powder
- 1 cup All Purpose Flour
- 3.5 tbsp Oil
- >A pinch of Salt
- ¼ tsp Turmeric Powder
- Ghee for frying the Poli
- In a mixing bowl, add the flour, salt, turmeric powder and 2 tablespoons of warm oil and mix well.
- Add water little by little and knead it into a very soft dough.
- The dough should be loose than the regular chapathi dough.
- Pour remaining oil on the top of the dough and cover with a lid.
- Keep it aside for 1 – 2 hours.
- Grind the grated coconut and powdered jaggery in a mixer.
- Cook the ground coconut mixture for few minutes over a medium flame.
- Add the cardamom powder and stir continuously until you get a thick and lumpy mixture.
- Turn off the flame and let it cool down.
- Divide the soaked dough into 9 – 10 equal sized balls and set aside.
- Shape the cooked coconut mixture into 9 – 10 round balls and set aside.
- Flatten the dough ball with your fingers to form a small disc and place coconut stuffing ball in the middle of the disc.
- Bring the edges together and seal it carefully.
- Dust some flour on the flat surface and roll the stuffed dough to a thin / little thick disc.
- Heat a pan / tawa and spread some ghee. Place the rolled dough on the hot pan.
- Drizzle some ghee and cook. When one side gets cooked, then flip it over and cook until brown spots appear.
- Cook them both sides until brown spots appear. Apply little more ghee if needed.
- Repeat the same for the rest of the dough and stuffing.
- Serve hot or warm.