Puri is a popular South Asian unleavened bread . It is usually known as puri or poori (pronounced as poori. It is tasty and makes a great meal. This post is part of the Culinary Hoppers, Blogversary special. Yes, it’s been a year of our blog hop and truly a wonderful journey with like minded bloggers. It is the part of the theme “South Indian Thali” (more…)
With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan, varmalakshmi and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.
Shenga holige is a popular sweet of North Karnataka. It can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or even ghee. This post is part of Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.
For the dough :
- fine semolina 3 cups
- refined flour 2 cups
- ghee 1tbsp
- oil 2tsp
Note : Fine semolina is known by the name of “chiroti rawa”
For the stuffing :
- peanuts 1/4kg
- jaggery 1/4kg
- cardamom powder 1/2tsp
Other ingredients :
- refined flour for dusting
- oil for greasing
Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth
To make the dough :
Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
To make the filling :
Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
Break the jaggery into small bits.
Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
To make the pancake:
- Take a small ball of the dough, roll it into a small circle.
- Mix the filling. Take a small portion of it,squeeze it between palms and make it into a small ball.
- Put it into the centre and slowly seal the edges together.
- Dust it with flour and roll it.
- Heat a skillet.
- Smear little oil on the rolled pancake and put it on the skillet.
- Put some oil and roast it till brown bubbles are seen.
- Remove and keep aside.
- Repeat for the remaining dough.
- Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.
My other sweet recipes, do have a look here :
Do check out these by my blog hop friends. So many ideas for the festival season ahead !
- Dudh Pulisemolina by Piyali
- Malabi (milk pudding) by Swati
- Pista Kalakand by Sonal
- Lab-e-Shireen by Shubha
- Parwal by Shailja
- Indian sweets by Vani
- Traditional Boondi Ladoo by Padma
- Sweet Shankarpali by Padma
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