Roast the peanuts on low flame in a wok and stir regularly. Your peanuts are done when they get black spots on the skin.
Transfer to a plate and let cool.
Discard the skin add to a cloth bag and rub. You can also do this by rubbing the roasted nuts with your hand or rolling pin.
In the same wok as the peanuts are cooling add the sesame seeds and roast on low flame till the seeds splutter. When roasting the sesame seeds you will need to stir regularly. Let cool.
In case, like me you prefer the regular jaggery cut it into smaller bits so that you can grind it.
Grind the peanuts, sesame seeds, jaggery and cardamom in the mixer using the dry blade. You need a fine powder here.
Add to a bowl and repeat till all the nuts and jaggery are ground. Break the big lumps.
Boil some water, and sprinkle the water on the ground mixture. Mix well till you get a soft but stiff dough. Use water sparingly and as needed.
Make lemon-sized balls.
To make the dough :
Take the flour in a wide bowl add salt and mix well. Add little water at a time and knead to make a dough of medium consistency.
Smear oil, cover with a tea towel and set aside for 30 minutes.
To make the pancakes:
Heat a skillet.
Take a small ball of dough and roll it into a small circle.
Now, take the filling ball and place it on the circle of the dough.
Bring the edges of the dough around the filling. Seal the edges well and make a ball.
Dredge the ball with flour and roll it out to a flat circle.
Once done transfer to a hot skillet and cook till you get brown spots on both sides.
Remove and keep aside.
Repeat for the remaining dough.
Shenga holige/peanut sweet pancakes are ready to serve with clarified butter
Video
Notes
Protips:
You can make the stuffing for this sweetened groundnut stuffed chapatti (as I told the kiddo) a day in advance. Making the filling itself takes some time, especially when making a huge batch like mine here.
To peel, the roasted groundnuts easily add them to the cotton bag and rub the nuts. In no time all the skin will be peeled.
The texture of the stuffing should be soft but stiff.
I do not use oil while making this holige. I do not find the need, yet you can use some oil or clarified butter while frying these poli.
Do not flip the holige often when cooking 2-3 flips are more than enough. You will be able to judge the cooking time and make do with just 2 flips.