How to make Kobbari Sakkare Holige

A North Karnataka favorite with Sihi Kahi Chandru's own twist!

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 Chandru's special recipe, making the Kobbari Sakkare Holige gets so much more easier!

The Kobbari Sakkare Holige is best eaten after a meal.
Make sure this finds a place in your festival menu this Navratri!

Deccan Herald and Prajavani in association with Freedom Refined Sunflower oil will celebrate the ‘Cuisines of Karnataka’ by showcasing some of the best recipes from the state. Over the coming weeks, Cuisines of Karnataka will bring you the recipes and videos of 15 carefully picked dishes. Three celebrity chefs — Sihi Kahi Chandru, Sujatha and Murali will be presenting these dishes each week.

-------------------------
Liked the video? Tell us how we are doing in the comments section and don't forget to subscribe to our channel.

Hit the Bell icon & never miss a video from Deccan Herald.

For latest news, views & analysis log on to https://www.deccanherald.com/

Subscribe to our Telegram notifications: http://T.me/DeccanHeraldNews

Facebook: https://www.facebook.com/deccanherald/

Видео How to make Kobbari Sakkare Holige канала Deccan Herald