Mandua/Suanli(Odia Cuisine)

Name: Mandua/Suanli(Odia Cuisine)
Total time: 900 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Atta(wheat flour); 1 cup Guda(jaggery); 1/2 tsp Panamadhuri (fennel seeds); 1/2 tsp Golamaricha gunda (black pepper powder); 1/2 kg Cow ghee; 1 pinch salf

Jolly Bisoyi @cook_9367581

Mandua/Suanli Pitha(Odia Cuisine)

An authentic sweet delicacy of Odisha…..

Among the Chhapana Bhoga of lord Jagannatha “Mandua”(It is called Suanli in South and West Odisha)is one of them.Mandua pitha is offered to load Jagannatha at the time of “Chandana Jatra”,or the jatra is also known as “Gandhalepana Jatra”which is the largest festival of lord Jagannatha, temple of Puri, Odisha. It takes place in the month of Baisakha(April) and continue for 21 days. The festival starts from Akshaya Trutiya when it is extremely hot summer. So sandal paste is used to the deities and the deities (the representatives idols) ate taken to the “Narendra Pokhari”(pond), floats on boats which is known as Chapa. At that time “Mandua”Pitha is offered as the special bhoga to the God Jagannatha and Balabhadra and Godess Subhadra.

Mandua/Suanli Pitha(Odia Cuisine)

An authentic sweet delicacy of Odisha…..

Jolly Bisoyi @cook_9367581

Mandua/Suanli Pitha(Odia Cuisine)

An authentic sweet delicacy of Odisha…..

Mandua/Suanli Pitha(Odia Cuisine)

An authentic sweet delicacy of Odisha…..

Saved

Ingredients

15 minutes

6 servings

1 cupAtta(wheat flour)
1 cupGuda(jaggery)
1/2 tspPanamadhuri (fennel seeds)
1/2 tspGolamaricha gunda (black pepper powder)
1/2 kgCow ghee
1 pinchsalf

Saved

Steps

15 minutes

1

Boil the water, add all the ingredients except ghee. Let the jaggery dissolved properly.
2

Now add atta into the boiling water, stir constantly for 10 minutes in a low flame.
3

Switch off the stove, cover a lid, let it be cool down.
4

Now knead by using one tsp ghee, make a smooth dough.
5

Take small portions from the dough and make a ball shape, roll it on a rolling pan into small flat round shapes or else you can do in your hand.
6

Heat ghee in a kadhai, in a medium flame and deep fry both the sides till it become golden brown.