• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Oliga with groundnuts

250g – maida
50g – fine sooji/rawa
oil
300g – jaggery
275g – groundnuts (peanuts), dry fried, husk removed
40g – dessicated coconut powder
1 tbsp – til/sesame
1/2 tsp – cardamom powder
1 tbsp – fine badam flakes
A pinch of salt
Plastic sheet/oliga reku made of thin aluminum sheet
Directions
Powder groundnuts fine; keep it aside.
Mix the maida and sooji with 1 tablespoon of oil, a pinch of salt and some water. Mix into
Stretchable dough.
Cover under a moist cloth for 1/2 hr
Melt jaggery on stove with some water (1 string consistancy).
Add groundnut powder, til, dessicated coconut powder along with cardamom powder.
Remove from fire.
Mix thoroughly and make lemon-sized balls, keep aside.
Make same no. of balls from the maida dough (oil your hands to make balls).
Take a ball of dough to make a round, put the prepared mix in the centre.
Gather the edges so that mix is completely covered.
Place on a oiled plastic sheet, gently pat with fingers to form a thin poli/oliga of about 5 inches.
Lift the sheet; release the oliga onto your stretched palm.
Carefully drop it on a pan, sprinkle oil on and around the oliga and fry till light golden colour on both sides.
Repeat with the rest of them.