Halasinabele holige/ Halasinabele vade

Halasinabele Holige or Halasinabele Vade (ಹಲಸಿನಬೇಳೆ ಹೋಳಿಗೆ ಅಥವಾ ಹಲಸಿನಬೇಳೆ ವಡೆ) — one of those nostalgic delicacies that takes me straight back to the sweetest memories of childhood. ❤️

It has been more than 16 years since I last tasted this humble yet incredibly special dish. After all these years, it finally felt like the right time to bring it back into my kitchen, prepare it with love, and relish every bite.

A perfect monsoon delicacy, traditionally made together with family, where the preparation itself becomes a cherished memory — and the final dish, the sweetest fruit of our collective labour.

Some flavours are more than just food; they are little pieces of our childhood that we get to relive, one bite at a time. 🌧️❤️

A few days ago, we brought home some beautiful jackfruit here in Germany. Interestingly, this time I decided to save the jackfruit seeds and promised myself I would turn them into this nostalgic delicacy.

For the past few years, I had simply discarded the seeds along with the fibrous peel and other jackfruit waste. But this time, I thought — why not make something delicious out of them? And that little thought turned into this beautiful plate of memories. ❤️

So, without further ado, let’s get straight to the recipe! 🌿✨

Ingredients:

Jackfruit seeds - 45-50

Jaggery - 300gm,

Fresh grated coconut - 100gm,

Cardamom - 1 pod

Rice-120gms

Turmeric powder - a pinch

Salt - two pinches

Recipe:

• Remove the white outer peel from the jackfruit seeds
• Pressure cook the peeled jackfruit seeds with water just enough to cover the seeds for 7-8 whistles.
• Once cooled, remove the water if present and then grind them along with coconut, cardamom pod, a pinch of salt and jaggery without adding any water. 
• Now prepare the rice batter by grinding soaked rice with a pinch of salt and turmeric powder adding just enough water to prepare a smooth mixture that can coat the filling. 
• Make small lemon sized balls out of the filling mixture. 
• Flatten the balls and coat it well with batter and cook on either sides on a griddle. 
• Once cooked serve them as snack or as a dessert.  

Note: 

• Be careful by not adding any extra water when grinding the filling. 
• Adjust jaggery as per taste.