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Kobbari sakkare holige | Dry coconut obbattu recipe by Suvarna | Traditional Cuisine | kannadavlog
There are so many varieties of holige to choose from but nothing brings out the festive spirit better than the coconut holige.
Kobbari Sakkare Holige combines sugar and desiccated coconut in the most delicious way. And now with suvarna's special recipe, making the Kobbari Sakkare Holige gets so much more easier!
The Kobbari Sakkare Holige is best eaten after a meal.
Ingredients
4 dry coconut s
Here measurements are taken like : dry coconut 4 cups , 1/3 cup sugar
Elachi powder 1/2 tsp
For atta;
1/2 cup maida
3 cups chirtoti rava
Water as required
100 grams of oil to soak atta 30 - 45 mins
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