Shenga holige

Ingredients

• 2 cups roasted Groundnuts
• 1½ cup Jaggery/Gud - powdered
• Wheat flour dough – soft consistency
• Oil

Preparation

• Dry roast the groundnuts. If you wish you can use peeled groundnuts or with skin as well.
  Then blend together the roasted groundnuts and jaggery to form a powder. This should be neither too coarse nor fine, but of medium consistency. Now transfer this mixture to a bowl and add 1 tbsp of oil, so that the mixture turns soft. Mix well and shape into round small lemon sized balls. These will be the stuffing balls.
  Now take the wheat flour dough, shape it into a ball smaller than the stuffing ball. Now roll the dough into a small circle. Apply oil on your finger tips and then smear it on the dough circle.
  Place the stuffing ball in the dough circle and gently close it. Sprinkle some flour and then further roll it into a bigger circle of about 5”.Bake it on a pre-heated tava. Roast the Shenga Holige on low flame.
  Serving: Smear some ghee and serve hot or cold. Both taste best. These holige can be kept for long time for about 5-6 days, if baked properly.

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