Manda pitha
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Soft steamed rice-flour dumplings with a sweet coconut, chhena or jaggery filling.
Region: OdishaOccasion: Raja, Prathamastami and other festivalsTime: 45 minServes: 15 piecesVegetarian
Ingredients
- 2 cups fine rice flour
- 2 cups water
- 1 tsp ghee
- A pinch of salt
- 1½ cups grated coconut
- ½ cup fresh chhena (optional)
- ½ cup sugar or grated jaggery
- ½ tsp cardamom powder
- 1 tbsp chopped cashews
Method
- Cook the coconut, chhena, sugar or jaggery, cardamom and cashews together for 8–10 minutes until thick. Cool.
- Boil the water with salt and ghee. Add the rice flour, stir, cover and leave for 10 minutes.
- Knead the warm dough until smooth.
- Take small balls, hollow them with your fingers, fill with the stuffing and seal into half-moon or round shapes.
- Steam for 12–15 minutes and serve warm or at room temperature.
History
Steamed stuffed rice dumplings are made across eastern and southern India; manda is Odisha’s version.
Significance
Manda pitha is part of the spread of pithas made for Raja, the festival celebrating the earth and womanhood in June.