Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

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.

Ingredients :

For the dough :

• fine semolina 3 cups
• refined flour 2 cups
• ghee 1tbsp
• oil 2tsp
• water

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

Equipments :

Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

Method :

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 pancakes:

• 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.

Take a tip:

• Once you take the ball and fill it, press the ball lightly between palms.
• Dust with a little flour and roll it very lightly.
• Once cool, store them in a tight container. They can be kept for a couple of days.
• Holige is usually served with ghee.

About the event:

This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

Shenga Holige

Shenga Holige is a festive sweet from North Karnataka.

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Ingredients Equipment Method

Ingredients

  

• For the dough :
• fine semolina 3 cups
• refined flour 2 cups
• ghee 1tbsp
• oil 2tsp
• water
• 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

Equipment

• Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

Method

 

To make the dough

1. 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

1. 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

1. 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 it in a plate. Repeat for the rest of the dough and filling.

My other sweet recipes, do have a look here :

• Khaja
• Kadabu
• Badam Puri

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
• 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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