Shenga is Maharashtrain delicacy made in ckp households on the occassion of Nag Panchami. It is a delicious coconut jaggery filling in steam rice flour with saffron & cardamom flavour.
For the cover
2 Cups Rice flour
2 1/4 cup water
1 tsp ghee
A Pinch of Salt For the filling 2 cups freshly grated coconut 1/2 cup jaggery 1/2 cup sugar 1 tsp ghee 5-6 twigs of saffron 1/2 tsp Cardamom powder
Take a pan & heat water till it boils.Then add 1 tsp ghee & pinch of salt to it.Turn off the heat & add the rice flour.Mix it well.Cover & keep aside for 5 mins. Now to make the filling.Take another pan.When the pan is hot put 1 tsp ghee to it. Mix the grated coconut, jaggery & sugar. Make sure to keep the flame low to avoid the coconut mixture from burning.When the sugar & jaggery melts turn off the heat. Allow it to cool & then add cardamom powder & saffron twigs. To make the cover for shenga, knead the rice flour when it is still warm. It should be soft & knead it well so that it does not form cracks. Divide them into small 10-12 portions. Roll each portion on rolling board in round shape. Now put the stuffing & close it like kanavla ( karanji). Seal the edges with karanji cutter. The shengas are now ready to be steamed. Steamer or pressure cooker without the whistle can be used for this purpose.Grease the pan with ghee. Apply water to the lower part of shenga & gently place in the steamer plate. Steam them for 10-12 minutes. Shengas are ready to be served.