Description
Holige, or obbattu, is the sweet flatbread that signals a festival in a Karnataka home, and this version fills it with roasted sesame seeds, groundnuts and jaggery. Our mums make the filling the slow way, pounding the seeds and nuts, melting the jaggery, folding in cardamom, then encasing it in a soft dough and rolling it out thin before cooking it on a hot griddle with ghee.
Each holige is two things at once, the soft, slightly chewy outside and the dense, nutty, not-too-sweet filling inside. The sesame and groundnut make it darker and more grown-up than a plain jaggery holige, with a real depth from the roasted nuts. It is the kind of sweet you eat warm, in folds, with your fingers, the way it is meant to be eaten.
Around Sankranti, when sesame and jaggery are the things the season is built on, this is the holige our kitchen turns out again and again. We make it in small batches and pack five pieces to an order. Eat them fresh if you can, or warm them briefly on a tava to soften the ghee. They ship across India, so a festival taste of home can reach you wherever you are.
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