Ugadi, otherwise known as 'Yugadi,' is a significant celebration in South Indian households. The word 'Ugadi' is a blend of two words: 'yug' signifying 'age' and 'adi' signifying 'a fresh start.' It is believed that Lord Brahma had made the universe on this day following a natural calamity. Because of his endeavours, time had restarted, and a new era of truth and justice came into being. It is for this very reason that Brahma is worshipped on this day.
As mentioned earlier, Ugadi is the ideal opportunity for fresh starts, new expectations, and happiness. On this propitious day, families are occupied with setting up their home for the Ugadi festivities. Prayers are offered, and houses are cleaned so as to make way for novelty and success. The house entrance is painted with a colourful Muggu (rangoli) and each door frame has new mango leaves – celebrating the beginning of spring!
It's also a festival of delectable delicacies for which children and elders alike look forward to. Speaking of which, Halu Holige or Hal Obbattu is a traditional sweet recipe from Karnataka, and you absolutely shouldn't miss out on this mouth-watering dessert.
Ingredients for Halu or Payasa: (measuring cup used = 240ml)
2 tsp gasagase or poppy seeds or khus khus
1/4 cup sugar (adjust as per your taste)
1/4 cup grated coconut
4 - 5 cashews
4 - 5 almonds
A pinch of saffron or Kesar (optional)
1 cup milk
1/2 cup water (used while grinding)
One cardamom
Ingredients for Poori: (measuring cup used = 240ml)
1/2 cup Maida or all-purpose flour
1 tbsp ghee o
1/2 tsp salt or as per your taste
Oil for deep frying
Instructions for making Halu Holige or Hal Obbattu:
To begin with, let us prepare Halu or Payasa for Halu Holige. So, soak almonds (badam) and cashews for an hour. Then peel the almonds.
Next, take gasagase (poppy seeds) in a frying pan and roast until light brown.
Wait until roasted poppy seeds are cooled down. Then transfer it into a mixer grinder. Also, add in grated coconut, soaked badam and cashews.
Grind until smooth paste by using the required water. You can also add cardamom while grinding. I have added the cardamom powder later.
Transfer the ground paste into a container.
Add in sugar.
Add in cardamom powder if not added while grinding.
Add in milk. Give a quick mix and keep it for boiling.
Optionally you can add a pinch of saffron or Kesar.
Bring it to boil by stirring occasionally and switch off the stove. Halu or payasa or kheer is ready. Keep it aside.
Instructions for making Poori:
Take Maida flour in a bowl. Add in salt and ghee (or oil).
Add in salt and hot ghee (or oil). Rub and mix well. Sprinkle water little by little and prepare a stiff dough.
Make gooseberry sized balls and roll them into a very thin poori. Make it as thin as possible, or else it will fluff up while deep frying. We need flat and crispy pooris.
Now heat oil in a frying pan and deep fry the rolled pooris.
Keep flipping the pooris and fry them under low flame.
Once they are fried, crispy and turns light brown, it is done. Take them out and wait until cool. You can store these pooris in an airtight container if not serving immediately.
Now to serve, take 2 - 3 pooris in a plate and pour 2 - 3 ladle full of halu or payasa over it. Rest it for 5 - 10 minutes and serve it. Enjoy tasty halu holige or hal obbattu.
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