Shenga holige with daal payesam Recipe

Cooking Directions

• STEP 1.Prepare the dough by mixing wheat flour, water, and a pinch of salt.
• STEP 2.Make small balls of the dough and roll them into thin circles.
• STEP 3.Place a spoonful of the sweet peanut filling on one side of the circle and fold it in half.
• STEP 4.Cook the stuffed pancakes on a hot griddle until they are golden brown on both sides.
• STEP 5.For the daal payesam, cook lentils with milk, sugar, and cardamom until it thickens.
• STEP 6.Serve the shenga holige with daal payesam for a delicious and satisfying dessert.

Cooking Tips

• Make sure to seal the edges of the stuffed pancakes properly to prevent the filling from leaking out.
• You can add a pinch of saffron strands to the daal payesam for added flavor and color.
• Garnish the daal payesam with chopped nuts like almonds and cashews for a crunchy texture.

Storage and Serving

• Store the leftover shenga holige in an airtight container at room temperature for up to 2 days.
• Reheat the pancakes in a microwave or on a hot griddle before serving.
• Serve the shenga holige with warm daal payesam for a delightful dessert experience.