Halu holige or hal obbattu recipe explained with step by step pictures. Halu holige or hal obbattu is prepared using maida, poppy seeds, cashew, almond, coconut, milk and sugar. Halu holige is familiar by names poori payasa and pal poli. Crispy pooris are soaked in poppy seeds kheer to prepare halu holige.
This halu holige or hal obbattu is a traditional sweet recipe from Karnataka. Different varieties of holige or obbattu are prepared during festivals or on special occasions. You can find many holige or obbattu or poli recipes on this website like kayi holige or obbattu, kayi holige or obbattu using wheat flour, shenga holige or obbattu and bele holige or obbattu recipes. You can also find one plain holige or bili holige on this website.
I am posting this halu holige recipe ahead of Hindu festival Yugadi or Ugadi. Coming Sunday is Yugadi festivaland for Yugadi, holige or obbattu is prepared in most of the houses. This halu holige or obbattu tastes too good. So this year for a change prepare this halu holige and enjoy the festival. You can find entire collection of Yugadi recipes here.
This recipe is a combination of shankar poli and gasagase payasa, which I have posted earlier. For making poori, shankar poli ingredients are used and the halu or payasa recipe is very similar to my gasagase payasa post.
If you are looking for more payasa or kheer recipes then do check my halu payasa or rice kheer, shavige or vermicelli payasa, carrot badam payasa, hesaru bele or mung dal payasa and pineapple payasa recipes.
If you are looking for more Karnataka style sweet recipes then do visit our sweets section. Now let us get on to the tasty gasagase payasa or poppy seeds kheer recipe.
Preparation time: 10 min
Cooking time: 30 min
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