Sakkare Holige (Obbattu) | ಸಕ್ಕರೆ ಹೋಳಿಗೆ (ಒಬ್ಬಟ್ಟು)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Just think of a situation where you are expecting some guests and confused what to prepare for them. Ideal condition is that it should be a sweet which is neither too simple nor too difficult and it will be nice if it can be stored for few more days..right? Here is one such recipe which I learnt from my mother. Unlike other varieties of Holige (Obbattu) we prepare, it will not be that soft; its kind of crispy and not too sweetish. Best thing I admire is that it can be stored up to 15 days!
All the credit for this recipe goes to my mother. These days, I am out of my kitchen and busy with my little one. I just clicked some photos and noted down the measurements while my mother was preparing Sakkare Holige (Obbattu). I am thinking of posting some more delicacies from mother's kitchen till I am back to cooking.
Hope to see you all with new recipes soon! Here is the recipe of Sakkare Holige (Obbattu)..

Preparation time: 1 1/2 hour
Time for the dough to get set: 1 hour
Yield - 40 pieces
Difficulty level - Medium

For the filling:
  • Sooji rava (semolina) - 2 1/4 cup
  • Sugar - 2 3/4 cup
  • Fresh grated coconut - 10 cups
  • Salt - 1 1/2 tsp
  • Cardamom powder - 1 tsp
  • Ghee - 2 tsp

For the outer covering:
  • Wheat flour - 1 cup
  • All purpose flour / Maida - 1 cup
  • Salt - 1 tsp
  • Turmeric powder - 1 tsp
  • Water - 1 cup approx.
  • Oil - 1 cup or little more

  • Combine wheat flour, all purpose flour and turmeric powder in a mixing bowl. Take about a cup of water and add salt to it. Pour the flour mixture to the salt water and knead it nicely. Add 3/4th portion of oil and knead the dough without lumps. Finally, pour the remaining oil on the top of the dough and press it gently. Keep the dough closed ith a lid for an hour.
  • Heat the ghee on a heavy bottom pan and roast sooji rava on medium flame for 5 minutes or till you hear a nice aroma. Just after switching off the flame, combine sugar and grated coconut with sooji rava. Also add salt and cardamom powder and mix it well.
  • Now, take the sooji rava - coconut mixture and grind it without adding water. For grinding, you can use mixie jar - small ones or if you are preparing in large quantity, grinder would be the better option. If you can use use the grinding stone, its very convenient to grind this mixture because the mixture becomes bit sticky and sticks to the mixie jar. Do not grind the mixture very finely, it should be in the consistency of sooji rava.
  • Prepare lemon size balls from the ground mixture. Also divide the covering dough into same number of small parts. Apply oil to your hands and place the covering dough on your palm. Place the filling upon that and cover it completely. 
  • Roll the covered balls on a greased plastic sheet or a plantain leaf into circles. Transfer the rolled Holige to the hot tava and cook it on medium flame till you find brownish spots on one side. Turn it and do the same with other side. 
  • Delicious Sakkare Holig is ready to eat now! Enjoy it with ghee or simply you can eat that!

  • This Holige will be moderately sweet. If you add more sugar, mixture becomes too sticky and it will be very difficult to grind it. So, be sure to make proper measurements. 
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  1. Never heard about it. Looks luscious.

    today's recipe:

  2. Vani, 2013 na 1st post super iddu..
    holige looks super delicious..
    bayalli neeru bata iddu..

  3. love obattu a lot,had it long back in bangalore..looks perfectly done,Vani:)

  4. Love this, a different stuffing for me.

  5. Delicious holige. The sugar filling is a nice variation to the traditional jaggery one.


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