Makara Sankramana, festival of harvest, is approaching. It is time to prepare some special dishes for celebrating this festival. Shenga Holige is one of the most important sweet dishes prepared for this festival in North Karnataka region. Shenga is a kannada (Karnataka) word used for Groundnut or Peanut and Holige is used for stuffed sweet flat bread. This dish is most popular and most liked sweet dish in North Karnataka (India). This dish is very tasty and crunchy. Peanut ( groundnut ) is most commonly grown crop in North Karnataka and we use peanuts maximum in our regular diet. Peanuts add a nutty taste and a delicate crunchy taste to the dish. You can feel very well that crunchy peanut taste in every bite of Shenga Holige. Let me make it easy for you of preparing Shenga Holige. Let’s see the preparation of tasty and crunchy Shenga Holige.
- Shenga/Peanut – 250 grams (around 2 cups)
- Bella/Gud/Jaggery – 1 cup (crushed)
- Godhi hittu/Wheat flour – 1 cup
- Maida – 1 Table spoon
- Cooking oil – 1 Table spoon
I am not using cardamom powder for this sweet dish. It will supersede the taste of peanut if we use cardamom as flavouring agent.
- Clean the peanuts, it is very important to see that seeds are completely clean. Even though, now a days, we are getting cleaned one in stores, we have to check once before we start preparing dish.
- Place a frying pan (kadhai) on medium heat and pour cleaned peanuts to it. Lower the heat once pan gets heated completely and start roasting them on lower heat with the help of a ladle until they get brown colour and start leaving a nutty aroma. Take out the pan from heat and allow it to cool. It may take 10 minutes to cool down.
- Take a medium size mixer jar, pour crushed jaggery and roasted peanut without removing its skin. If you don’t like peanuts to be ground with skin, you can remove skin of roasted peanuts partially. Peanut skin has got high nutritious values and good dietary fibre as well. It is better not to remove skin of peanut while using in cooking.
- Grind it coarsely, see that peanut granules should be little bit thick so that you should feel the taste of peanut with every bite of holige. Take out the stuff and keep it in a bowl.
- It is better to prepare this stuff one day earlier. Prepare the stuff and leave it to set for two hours. Sprinkle 1 table spoon of warm water all over the stuff and mix it with hands, close the container with lid and allow it to set overnight. You can prepare this filling mixture instantly as well.
- Take a bowl, pour sieved wheat flour and maida into it, keep 1/2 table spoon dry wheat flour separately for applying. Add 1/2 tea spoon oil. Take 1/2 cup of water to knead the dough. Mix the flour with your fingers in a circular motion while you are adding water to it. Initially, you feel the mixture pretty coarse, but as you go on adding more water, it will start sticking together. Add the water until the dough seems to come together.
- Once you feel like you have mixed it together thoroughly, you have to knead the dough with your knuckles until it becomes soft and gluten is formed. See that the dough should be nice and smooth.
- Apply a little quantity of oil to your hands and knead the dough, it will become very soft, keep the dough in a container and close it with lid and allow it to set for 15 minutes.
- Takeout filling mixture (jaggery groundnut mixture), knead it with hands so that the mixture starts leaving oil and becomes soft. Make medium sized balls and keep them in a plate. Take the dough and knead it smoothly once again. Make small balls.
- Apply a drop of oil to hands. Take one ball of dough in hands, keep it in palm of one hand and press it with fingers of another hand so that it should spread in round shape. Apply oil to fingers while pressing. Place the filling mixture ball in the centre and start closing the dough covering all the stuff.
- Place the flat pan/tawa on medium heat, until it heats, you can start rolling holige. Take the stuffed dough and make it little flat by hands and place it on a floured surface. Start rolling it in a circular manner. Apply some more dry flour on both the sides so that dough will not stick to the surface and continue rolling. Size of the holige should be small and little bit thick (like stuffed paratha).
- Grease the upper side of the holige (flat bread) with a very little quantity say 3-4 drops of oil and put it on heated tawa so that greased surface of the holige should touch the pan. Apply a little quantity of oil on the other side of the holige and allow it to cook for 2-3 minutes on medium heat and turn it upside down. Both the sides of holige should turn into golden brown colour with dark brown spots on it.
- Repeat the same procedure for remaining stuff. Tasty and crunchy Shenga Holige is ready to serve hot.
- These can be stored for 15 days.
- Isn’t it easy! Enjoy cooking.