Shenga Holige is a sweet stuffed bread using Groundnuts and Jaggery.
Cuisine: North Karnataka
Time Required: 40 Minutes + Soaking time
1 Cup Roasted and peeled Shenga / Kadalekayi / Peanuts Powder
1 Cup Powdered Jaggery
A pinch of Salt
¾ Cup Chiroti Rawa / Fine Semolina
¾ Cup Maida / Refined Flour
1tbsp Ghee / Clarified Butter
For Shenga Powder:
Roast Shenga / Peanuts, Peel, and Grind to a powder.
Mix Shenga Powder, Jaggery, and ½ tbsp Ghee. Add more Ghee if needed and knead to a soft dough, a teaspoon of milk can also be used.
For the outer layer:
In a mixing bowl, add Rawa and Maida, mix well. Add water to make a soft dough. Leave it aside for an hour.
For making Holige:
Divide the rawa-maida and Shenga (Peanut) dough into small balls.
Press a rawa-maida dough ball lightly to make a depression. Keep a Shenga (Peanut) ball over it.
Cover the Shenga (Peanut) ball with the rawa-maida dough.
On a greased aluminum foil or a banana leaf press the ball using the rolling pin gently into a concentric circle.
Roast Shenga Holige on both sides and remove.
Serve hot Shenga Holige with more Ghee!