How to make Manda Pitha in Orissi Style at Home

What is Manda Pitha?

This delightful recipe for Rice Flour Manda Pitha has been cherished in Odisha for centuries. These boiled rice dumplings are like sweet surprises, filled with a scrumptious blend of coconut, sugar, and fresh paneer. Originating from the heart of Odisha, this ancient treat is a true testament to the region’s culinary heritage.

This Pitha is a unique dish that has stood the test of time, evolving with countless delightful variations. Picture this – soft rice flour dumplings, steamed to perfection and generously stuffed with a sweet mixture of grated coconut, sugar (or jaggery), and luscious homemade paneer.

Imagine serving these delectable. Pithas to kick off a festive lunch or enjoy them as a delightful treat during tea time. With its simple ingredients and rich flavors, this recipe is not just a culinary delight but a journey back in time to the heart of Odisha’s culinary traditions.

Manda Pitha Recipe Ingredients

• 1 cup Rice flour
• 1 teaspoon Corn flour
• 1/2 cup Water
• 1/2 cup Milk
• 1 teaspoon Salt
• 1 tablespoon Cardamom Powder (Elaichi)
• 1/2 cup Fresh coconut
• 4 tablespoons Homemade Cottage Cheese (Paneer)
• 3/4 cup Sugar.

How To Make Manda Pitha in a Few Steps

Dough Preparation For Manda Pitha:

1. Boil 1/2 cup water and 1/2 cup milk together in a pot.
2. Add 1 teaspoon cardamom powder and 1 teaspoon salt to the boiling mixture.

Adding Flour For Manda Pitha:

1. Gradually introduce 1 cup of rice flour and 1 teaspoon of corn flour into the boiling liquid.
2. Stir continuously to prevent the formation of lumps.

Dough Formation For Manda Pitha:

1. Keep stirring over low heat until the mixture absorbs all the water and forms a cohesive ball.
2. Turn off the heat and cover the dough, allowing it to rest.

Sweet Filling For Manda Pitha:

1. In a separate pan, heat 2 tablespoons of ghee.
2. Add 1/2 cup fresh coconut, 4 tablespoons of paneer, and 3/4 cup sugar to the melted ghee.
3. Mix the ingredients well and cook over low heat for 7 to 8 minutes.

Preparing Dough for Manda Pitha:

1. Apply a little oil on your palms to prevent sticking.
2. Knead the warm dough until it reaches a soft and workable texture.

Assembling Dough Balls For Manda Pitha:

1. Take a portion of dough, approximately the size of a tennis ball.
2. Create a dent in the center of the dough.
3. Place 1 tablespoon of the sweet filling into the dent and close the opening.
4. Smooth the dough to form a ball, ensuring there are no gaps.

Steaming the Manda Pitha:

1. Heat water in a steamer.
2. Place the prepared rice dough balls in the steamer and steam for 10 minutes.

Manda Pitha Instruction

1. Boil water with salt, sugar, and cardamom in a heavy-bottomed pan until sugar dissolves.
2. Add 1 tbsp ghee, lower the flame, and slowly stir in Suji or Rawa to avoid lumps.
3. Stir until it forms a thick, lumpy, and sticky mass (approximately 2 minutes).
4. Remove from heat and let it cool until warm and easy to work with.
5. In a heated pan, add 1 tbsp ghee and lightly brown fresh grated coconut on low flame.
6. Mix in jaggery, cardamom, and black pepper powder until jaggery melts and coats the coconut.
7. Add cashews and raisins, fry for a minute, then turn off the heat.
8. Add 1 tbsp ghee to the warm outer covering mix and knead it into a dough.
9. Form equal-sized balls, flatten on your palm, make a depression, and add coconut filling.
10. Close it from all sides, shaping it into a ball, and slightly flatten it with your palm.
11. Deep fry Mandas in hot ghee or oil until golden brown.

(NOTE: These steps are only for making 15 Pitha balls. If you want to make it in large quantity follow the steps according to your need of the dish.)

Manda Pitha Recipe Key Notes

1. Quick Mix for Smooth Dough:
   • When stirring Suji or Rawa for the dough, mix it fast to prevent lumps.
2. Golden Brown Perfection:
   • Deep fry the rounders on medium flame until they achieve a golden brown color.
   • Keep a close eye on them for perfect results. Leaving them on low flame for too long can make the crust hard.

Conclusion:

Manda Pitha is a cherished Odisha delicacy, showcasing the region’s rich culinary heritage. These rice flour dumplings, steamed and filled with a delightful mixture of coconut, sugar, and homemade paneer, offer a journey back in time.

The recipe, with its simple ingredients and intricate steps, creates a festive treat perfect for any occasion. The careful balance of flavors and textures, from the soft dough to the sweet filling, makes This Pitha a timeless culinary delight rooted in Odisha’s cultural traditions.

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