Manda pitha

Name: Manda pitha
Total time: 2400 s
Yield: 4-5 servings
Cuisine: American
Ingredients: for dough:; 1 cup semolina; 2 cups water; 3/4 cup sugar; 1/2 tsp salt; 1 tsp ghee; for stuffing:; 1 cup grated coconut; 1 cup freshly prepared chhena; 3/4 cup grated Jaggery /sugar; 3-4 tsp splitted cashew nuts and raisins; 1/2 tsp Cardom powder; 1/2 tsp black pepper powder; for frying :; as required Oil for deep frying

Bobly Rath @cook_241086

#Cookclick
Manda pitha is a traditional recipe of Odisha in which rice or semolina balls are stuffed with grated coconut or freshly prepared cottage cheese or both and then either steamed or dip fry in oil. We people prepared this on any auspicious occasion, festivals etc and offered it to the God also. This is so delicious in taste.

Bobly Rath @cook_241086

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Ingredients

35-40 minutes

4-5 servings

fordough:
1 cupsemolina
2 cupswater
3/4 cupsugar
1/2 tspsalt
1 tspghee
for stuffing:
1 cupgrated coconut
1 cupfreshly prepared chhena
3/4 cupgrated Jaggery /sugar
3-4 tspsplitted cashew nuts and raisins
1/2 tspCardom powder
1/2 tspblack pepper powder
for frying :
as requiredOil for deep frying

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Steps

35-40 minutes

1

First of all prepare the dough. Heat a Kadhai and put water in it along with salt, sugar and ghee.
2

When it starts boiling then add the semolina slowly into it by continuously stirring it in medium flame.
3

After sometime it becomes dry then switch off the flame and keep aside.
4

For stuffing :Heat a kadhai and put Jaggery in it and when it starts melting then add the grated coconut and freshly prepared cottage cheese in it and saute it for sometime.
5

Then add splitted cashewnuts, raisins in it and saute again for sometimes. Then add the cardamom powder, black pepper powder in it, mix it well and switch off the flame and the stuffing is now ready.
6

Now grease your hand with ghee and knead the dough gently and make small lemon sized balls of it.
7

Make a bowl like shape of the ball and put some stuffing inside it and close it again.
8

Repeat the process for all the pithas.
9

Then heat sufficient oil in a Kadai and then dip fry the stuffed pithas in it till golden brown in colour.
10

Now your Manda pithas are ready and serve it.
11

You can store them in an airtight container for 2 days.

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Bobly Rath @cook_241086

on May 26, 2019 11:31

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.