Oliga with groundnuts

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 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.