Shenga Holige (Peanut Sweet Pancakes): A Karnataka Culinary Delight
50 minutes
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About Shenga Holige (Peanut Sweet Pancakes): A Karnataka Culinary Delight
Embark on a culinary adventure to Karnataka with this irresistible Shenga Holige recipe, also known as Peanut Sweet Pancakes. Imagine sinking your teeth into soft, golden flatbreads filled with a luscious, nutty center.This traditional treat features roasted peanuts, semolina, jaggery, and aromatic cardamom, creating an explosion of flavors. A cherished delicacy for festivals and celebrations, Shenga Holige embodies the rich culinary heritage of Karnataka.Perfect for brunch, a satisfying lunch, or a festive snack, this recipe promises a delightful experience for every palate.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Dough
- 3 cup Fine Semolina suji
- 2 cup All-Purpose Flour
- 1 tbsp Ghee
- 1/2 cup Water or as needed
For Cooking
- 2 tsp Oil
- 1/4 cup All-Purpose Flour for dusting
Instructions
- In a large bowl, combine the semolina and all-purpose flour.
- Add the ghee and rub it into the flour mixture until well combined. This helps create a flaky texture.
- Gradually add water, mixing until a firm dough forms. Knead for a minute or two until smooth.
- Cover the dough with a clean cloth and let it rest for 15 minutes. This allows the gluten to relax, resulting in softer pancakes.
- To prepare the filling, roast the peanuts until fragrant and lightly browned. Let them cool completely.
- Once cooled, rub the peanuts between your hands or use a rolling pin to remove the skins.
- Coarsely grind the peanuts in a food processor or mortar and pestle.
- Break the jaggery into small pieces and add them to the ground peanuts along with the ground cardamom.
- Grind the mixture again until it forms a coarse paste. The filling is now ready.
- Take a small portion of the dough and roll it into a thin circle.
- Place a spoonful of the peanut filling in the center of the dough circle.
- Carefully bring the edges of the dough together to enclose the filling completely, pinching to seal.
- Lightly dust the filled dough ball with flour and roll it out into a thin pancake.
- Heat a skillet or griddle over medium heat. Lightly brush with oil.
- Place the pancake on the hot skillet and cook for a few minutes per side, or until golden brown spots appear and the pancake is cooked through.
- Repeat with the remaining dough and filling.
- Serve the Shenga Holige warm and enjoy!
Recipe Notes
Good To Know
- Roll the holige slowly to prevent the filling from coming out.
- For extra crunch, coarsely crush some of the roasted peanuts for the filling.
- For a vegan version, substitute desi ghee with coconut oil in both the dough and the filling.
- Keep the cooked holige stacked and covered with a clean kitchen towel to maintain their softness.
- Add a pinch of nutmeg or saffron to the jaggery-peanut mixture for an aromatic twist.
Expert Tips
- For even cooking, ensure the dough is rolled to a uniform thickness.
- Use a flat, heavy-bottomed pan or griddle for cooking the holige to prevent hot spots.
- Adjust the sweetness of the filling by increasing or decreasing the amount of jaggery according to your preference.
Storage Instructions
- Store leftover holige in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Gently reheat before serving.
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Recipe Nutrition
Calories: 360kcalCarbohydrates: 69gProtein: 11gFat: 4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gFiber: 3g
jayashree trao
Articles: 21
5 Comments
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I’m in love with this recipe already!
Looks so flavorful! Thanks for posting.
Such an enticing dish! Thanks for the recipe.
Good Jayashree
Such a tempting dish! Thank you.