Kusubi huggi

Kusubi huggi is a specialty of Haveri. Padma attewaree (my daddy’s elder sister) always has this when we visit her place. It is made of kusubi seeds or saffolla (safola) seeds. This is a salty preparation and is also called akki huggi sometimes. This salty kheer is served during a feast, specially feast of wheat payasam (ghodi huggi) or holige, before serving the sweet feast.


Rice 1 cup, saffola (kusabi) seeds 1/2 cup, salt to taste.


  • Soak saffolla seeds overnight or atleast for 4-6 hours.
  • Grind in a blender with 2 cups of water and filter through cheese cloth.
  • Grind the pulp once or twice more with 1 cup water, filter and  keep aside the milky part.
  • Discard the pulp.
  • Cook rice in pressure cooker to soft consistency.
  • Transfer the cooked rice to a thick bottom vessel.
  • Add the kusabi milk and salt to this, mix well and cook well on low fire for 30 minutes, with intermittent stirring to get white and tasty kheer.

Kuchida kadabu

Kuchida kadabu is another tasty preparation that is a healthier alternative for fried kadabu. We make it at home during festivals. It is basically steamed kadabu.

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.


2 cups gram dal (channa daal), 1 and a 1/2 cup jaggery or brown sugar, 2 cups maida or fine wheat flour, 1/2 spoon cardamom powder, 1 teaspoon vegetable oil and a pinch of salt.


  • Prepare the dough with maida or wheat flour by adding a little bit of oil and salt and required quantity of water to  soft consistency and keep it aside closed.
  • Cook gram dal in pressure cooker for 7 – 10 minutes.
  • Transfer the cooked dal along with water to a thick bottomed vessel and cook for 5 more minutes with stirring and remove the watery part (called as cutt, for making curry i e kattin saaru), into a separate vessel.
  • Add jaggery or brown sugar to the cooked dal, mix well and cook for 5-10 minutes till the raw smell of jaggery disappears.
  • Add cardmum powder and cool.
  • Grind the cooked mixture in blender and divide into about 20 small portions.
  • Prepare paste by mixing 1 table spoon maida powder with 1 spoon water. This is used to stick the edges of the kadabu together.
  • Divide the dough also into 20 balls.
  • Roll each dough ball into oval shaped sheet and place one part of dal lengthwise (done by pressing the dal mix on palm by closing with four fingures)  in the centre.
  • Apply the maida paste on the sides by using cotton bud fixed on a stick like Q tip and seal the ends by pressing between thumb and forefingure-this is kadaboo.
  • Keep water for boiling in pressure cooker or wide mouth vessel.
  • Transfer few kadbbos to a  steel vessel or pan with small holes and a handle and dip in boiling water and allow the kadboos to cook for 5 minutes.
  • Alternately, the kadboos can be subjected to steam cooking in idli stand by using pressure cooker and steaming for 5 minutes.

Typically Served With
The kadbood should be  be served hot with lot of semisold  ghee!

Shevagi Payasa

Shongi Payasa (Dharwad kannada) or vermicelli payasa is a very quick and easy dessert that tastes really good too. This can be made when you have unexpected guests or as a last minute preparation for any meal.


2 cups broken shevai, 1 cup sugar, dry fruits, 1/2 litre milk, 1 table spoon ghee,  1/2 teaspoon cardamom powder, few shreds or pinch of powdered saffron (keshar).


  • Heat ghee in a thick bottomed vessel.
  • Transfer dry fruits and shevai and roast till goden brown.
  • Add hot milk and saffron and cook for 5-10 minutes till shevai is soft.
  • Add sugar and cook for 2 more minutes.
  • Add cardamom powder and mix it well. (More milk can be used to get the desired consistency).

Typically Served With

Serve hot or cold as a  desert.

Ghodi (wheat) Huggi(payasam)

Godhi huggi is another delicacy and if people make this during weddings, all the guests are profusely happy.

2 cups cracked Wheat for huggi(readily available in grocery stores), 1 cup jaggery, 1 table spoon roasted and powdered khaskhas + dry coconut, 1/2 teaspoon cardamom + nutmeg powder, dry fruits like cashewnuts, kerbeeja, pista, raisins


  • Soak wheat for 3-4 hours in 6 cups of water or overnight in cool weather.
  • Then cook in pressure cooker for 10 minutes at high pressure.
  • If the grains are not very soft to be mashed by stirring with wooden spoon, subject the cooked wheat to grinding in blender (see my mom’s chemistry roots here?!:)).
  • Transfer the soft cooked mass to a thick bottomed and narrow mouth vessel.
  • Add jaggery and cook the mixed contents with constant stirring by using a wooden spoon till the raw smell of jaggery completely disappears and the mixture attains a homogeneous consistency.
  • Add khaskhas, coconut powder and dry fruits and cook for 5 more minutes.
  • Then add cardamom + nutmeg powder and boil for 2 minutes and keep the container covered.

Typically Served With:
Serve hot with ghee. Can be eaten with hot milk when cold.

Khaskhasi Payasa

Khaskhas or khaskhasi is poppy seeds. This is a dessert preparation.

1 cup khaskhasi, 1/2 cup almonds, 1/2 cup dry grated coconut, milk, 1/2 cup sugar, cardamom powder.

Soak khaskhasi, almonds and coconut in water for 1/2 hour.
Grind to a paste with minimum water.
Boil the paste in 1 litre milk or milk + water for 15 to 20 minutes till the raw smell of khaskhas disappears.
Add sugar and boil for 5 more minutes.
Add cardamom powder

Tips and Tricks:

Khaskhasi payasa is recommended for very new moms. It not only induces milk production but it also has some natural stuff that helps with making the baby feel sleepy. That way new moms get rest ;-).

Typically Served With:
Serve hot or cold.

Bastid shevgi (vermicelli)

Bastid shavangi is a dessert and it is typically done on festival days. This is a variation of shavgi payasa.

100 grams long strand(shiwdu)shevai or vermicelli, jaggery/jagri or sugar, water


  • Keep about 1/2 litre water for boiling in a vessel.
  • When water starts boiling, add shevai(shavgi) in it and boil for 2 minutes.
  • After 5 minutes, transfer the cooked shevai into a vessel containing cold water.
  • Drain the water and serve this in a plate.
  • Eat with jagri or sugar and milk.

Typically Served With:
Eat with jaggery, brown sugar or simple sugar and milk.

Surali Holige

This is surali holige and this can be kept for a month and used as sweet snack.


Maida flour 200 grams. Chiroti rawa(very fine sooji ) 50 grams, pinch of salt , 1 table spoon vegetable  oil and water for making the covering to wrap the stuffing.(Let us call this A)

Phutani (roasted gram) powder 200 grams, brown sugar or finely powdered jaggery 200grams, 50 grams roasted and powdered khaskhas , 50 grams roasted and coarsely powdered grated coconut,  1 table spoon cardamom powder for stuffing.(Let us call this B)


  • Prepare hard dough by mixing all the ingredients under A with required quantity of water.
  • Cover it and keep aside.
  • Mix all the ingredients under B to prepare the stuffing.
  • Prepare a small ball of the dough and spread it with the help of rice flour to form a thin circular shaped chapati of about 9 inch diameter.
  • Transfer it on a preheated tawa and bake one side just for 2 minutes (since the chapatti like thing is very thin care should be taken not to over heat).
  • Turn it upside down and spread about 2 table spoons of above stuffing in the central 3 inch  strip, while on tawa.
  • Fold one side 3 inch  side over it and then the other side 3 inch portion above this.  
  • Also close the middle 3 inch opening on both the sides formed after folding the sides by pressing with dry kitchen napkin. Like a wrap.
  • Bake properly on low fire.
  • When done leave the suli holige on the dry plate to cool. 

Tips and Tricks:

  • You can use the dry grated coconut powder from the stores for this.

Typically Served With:

Any snack like vana avalakki, etc