Ingredients

• 250g - maida
• 50g - fine sooji/rawa
• oil
• 300g - jaggery
• 250g - groundnuts (peanuts), dry fried, husk removed
• 50g - desiccated, 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 aluminium sheet

How to Make Oliga with groundnuts

• Powder groundnuts fine; keep it aside.
• Mix both maida and sooji with 1 tbsp of oil, a pinch of salt and some water to prepare a soft, stretchable dough.
• Keep it covered under a moist cloth for 1/2 hr (sprinkle some oil over dough to prevent drying)
• Melt jaggery on stove with some water (1 string consistency).
• Add groundnut powder, til, desiccated coconut powder along with cardamom powder.
• Remove from fire (no need to put it on fire after adding). This is called `poornam`.
• Mix the ingredients thoroughly and make lemon-sized balls, keep aside.
• Make same number of balls from the maida dough (oil your hands to make balls).
• Take a ball of dough to make a round, put the prepared poornam in the centre.
• Gather the edges so that poornam is completely covered.
• Place on a plastic sheet (smeared with oil); gently pat with fingers to form a thin poli/oliga of about 5 to 6 inches (you can use a rolling pin too)
• Lift the sheet, release the oliga on to your palm.
• Drop it on a pan, sprinkle oil on and around the oliga and fry till light golden colour on both sides.
• Prepare the others in the same way and stock them on a plate.
• Serve them with melted home-made ghee.
• Some like it with milk and sugar (sprinkled over).
• Instead of maida and sooji you can use oliga rawa if available.