Featured in Forgotten Foods of Goa

Holle

Coconut-jaggery fillings in steamed rice cones

Prep Time 30 min
Cook Time 15 min
Serving Size 4
Recipe Type Microwave Oven

Holle, a well-loved Goan dessert, marries the ritualistic and agricultural essence of Goa, spotlighting rice and coconut as symbols of prosperity. Integral to San Joao festivities, this dessert is more than a treat; it celebrates the monsoon’s arrival, embodying the community’s jubilance. Crafted from a base of freshly ground rice flour and a fragrant filling of jaggery, coconut, split chickpeas, and cardamom, holle is steamed in jackfruit leaf cones, a testament to Goan ingenuity. This process, deeply rooted in tradition, involves communal early morning rice grinding and singing, linking generations.

Ingredients

1 cup rice flour
1 cup hot water (or as required)
1/2 cup grated coconut
1/2 cup grated jaggery
1/4 tsp cardamom powder
A pinch of salt
Jackfruit leaves

Method

Combine the rice flour, salt and hot water in a bowl, and mix well to make a smooth dough.
In another bowl, add grated coconut, grated jaggery, and cardamom powder. Mix well to combine everything evenly.
The dough should be pliable and easy to work with, neither too dry nor too wet.
Take a jackfruit leaf, wipe it clean with a damp cloth, and make a cone. Secure the leaf tightly with a toothpick to form the cone. Prepare the remaining cones and keep them aside.
Apply rice paste to the cones from inside and fill the cones with the coconut stuffing. Seal the top of the cones with rice flour. Place the cones in a steamer.
In a microwave-safe glass bowl, add hot water and place the steamer on top of the bowl, leaving some space between the water and the steamer. Steam for 15-20 minutes at 100% micropower level.
Once cooked, remove the holle from the steamer and let them cool slightly.
Carefully un-wrap the steamed holle from the jackfruit leaves.
Serve the holle warm as a delightful snack or dessert.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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