SHENGA HOLIGE(PEANUT HOLIGE)

1 CUP PEANUTS(FRIED AND REMOVE THE SKIN AND COARSELY GRIND)

1 CUP JAGGERY

1/2 CUP GRATED DRY COCONUT

4 CARDAMOM

1/2 CUP MAIDA

OIL

PREPARATION:

FIRST IN A BOWL PUT MAIDA AND FOR THIS ADD WATER AND 1 TBSP OF OIL AND MAKE A SMOOTH DOUGH(CHAPATI CONSISTENCY) AND KEEP FOR HALF AN HOUR.

IN ANOTHER KADHAI PUT JAGGERY AND LITTLE WATER AND BOIL WELL SO THAT IT FORMS A THICK SYRUP(WHEN A LITTLE DROP OF SYRUP IS DROPPED IN WATER IT MUST FORM A BALL THEN IT COMES TO KNOW THAT A SYRUP IS FORMED).

FOR THIS JAGGERY SYRUP PUT COCONUT ,PEANUT POWDER AND CARDAMOM POWDER AND MIX WELL AND ALLOW TO COOL IT.

TAKE A SMALL BALL OF MAIDA DOUGH AND WITH THE HELP OF HANDS SLIGHTLY SPREAD AND IN BETWEEN PLACE A SMALL BALL OF THE ABOVE PREPARED JAGGERY MIXTURE AND CLOSE IT PROPERLY.SMEAR THE PLASTIC SHEET WITH OIL AND KEEP THE ABOVE PREPARED AND BHEL IT LIKE CHAPATI.HEAT ON THE TAVA ON BOTH SIDES BY SMEARING WITH OIL.PREPARE ALL LIKE THIS WITH REMAINING JAGGERY MIXTURE.