| • | Cook channa daal in the pressure cooker.
|
| • | Now drain the entire water.
|
| • | Add jaggery to it and cook for about 10 minutes.
|
| • | Grind them without using water.
|
| • | Combine cardamom with it and mix well with hand to get a soft mixture.
|
| • | Mix flour or maida with sooji, turmeric and salt.
|
| • | Add water and oil to it to make fine dough.
|
| • | Cover and set aside for about 1hour.
|
| • | Make a ball from the dough and spread with hand.
|
| • | Place a ball of channa mixture on it and cover with the dough and seal the ends properly.
|
| • | Apply oil to the plastic paper and place the ready ball on it and roll it like chapathi.
|
| • | Cook on hot tava until golden brown.
|
| • | Holige is ready to serve. |
