Holle – a traditional Goan Sweet, is a rice dumpling which is made with soaked and ground whole rice and a coconut filling. The dumplings are formed on Jackfruit leaves and stuffed with a Coconut-Palm Jaggery-Chana Filling and steamed. The Holles are made on special occasions. However, one can enjoy these cone shaped dumplings anytime.
Yield: 10 to 12 Holles
Prep. Time: 1.5 Hrs. + Soaking
Steaming: 20 Mins
Part I – Making of the Rice Paste
[ Standard Measure : 1 cup = 250 ml ]
- Parboiled Red Rice [Goa Rice/semi-polished] – 1 cup
- Salt – ¼ tsp.
Step 1: Wash and drain the rice. Then soak overnight in enough water.
Step 2: The next day, drain the rice and add to a grinder. Also add the salt and grind the rice to a thick fine paste using water (little by little at a time). The paste should not be watery but thick. Leave aside for 3 to 4 hours before you begin making the holles.
Part II – Assembling the Holles:
- Jackfruit Leaves – 10 to 12 medium
- Coconut-Palm Jaggery-Chana Filling – 1 Portion (click here)
Step 3: Wash and wipe the leaves. Then take each leaf and form a cone as shown in the picture. Attach it with a toothpick.
Step 4: Wet your fingers and take some rice paste and spread along the insides of the cone in a thin and even layer.
Step 5: Take a tablespoonful (or more) of the filling and stuff the rice paste lined cone. Then take a little more of the rice paste and seal the top.
Part III – Steaming the Holles:
Step 6: Put enough water in a steamer and cover it. Let the water come to a boil. When steam starts escaping, open the steamer and place the holles in it. Cover and steam for 15 to 20 minutes on medium low heat till the holles are done (the colour of the leaves changes).
- The steamer should be pre-heated. Be careful whilst opening the hot steamer.
- Do not overcrowd the steamer. Steam in batches.