Manda Pitha Recipe – Oriya Style Steamed Rice Flour Dumplings
Manda Pitha is a traditional Oriya dessert, often prepared during festivals and special occasions. This sweet, steamed dumpling is made using rice flour dough, filled with a luscious mixture of coconut, paneer (cottage cheese), and sugar. It is soft, fragrant, and incredibly delightful when served hot. With this recipe, you’ll be able to recreate this festive delicacy in your kitchen, perfect for a special breakfast or dessert treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Corn flour | 1 teaspoon |
| Water | 1/2 cup |
| Milk | 1/2 cup |
| Salt | 1 teaspoon |
| Cardamom powder (Elaichi) | 1 tablespoon |
| Fresh coconut, grated | 1/2 cup |
| Paneer (homemade cottage cheese) | 4 tablespoons |
| Sugar | 3/4 cup |
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 80 minutes
Servings: 4
Cuisine: Oriya (Odisha)
Course: Dessert
Diet: Vegetarian
Instructions:
-
Prepare the Rice Flour Dough:
- In a saucepan, combine the water and milk. Bring it to a boil along with the cardamom powder and salt.
- Gradually add the rice flour and corn flour into the boiling liquid, a little at a time, while continuously stirring to prevent any lumps.
- Keep stirring the mixture over low heat until all the liquid is absorbed, and the dough starts to form into a soft ball.
- Once it’s fully combined and thickened, turn off the heat and cover the dough to allow it to rest.
-
-
Prepare the Sweet Filling:
- In a pan, heat the ghee over low heat. Add the grated coconut, paneer, and sugar, stirring well to combine.
- Cook the mixture on low heat for 7 to 8 minutes, allowing the sugar to melt and the ingredients to come together into a thick, sweet filling.
- Set this filling aside to cool slightly.
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Form the Dumplings:
- Apply a little oil to your palms to prevent the dough from sticking. Knead the dough gently to make it soft and workable, ensuring it’s not too hot to handle.
- Take a portion of the dough about the size of a tennis ball. Make a small dent in the center and place 1 tablespoon of the sweet filling into the dent.
- Carefully close the dough around the filling, sealing it well to form a smooth, round ball. Ensure there are no gaps in the dough.
- Repeat this step with the remaining dough and filling until you have 8 to 10 dumplings.
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Steam the Manda Pitha:
- Prepare a steamer by heating water in the bottom compartment.
- Arrange the Manda Pitha (dumplings) in the steamer, making sure they are not touching each other.
- Steam the dumplings for about 10 minutes, or until they are fully cooked and firm to the touch.
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Serve:
- Once steamed, serve the Manda Pitha warm as a delightful dessert or festive breakfast. It pairs wonderfully with poori (fried bread) or a side of Aloo Methi Masala (spiced potatoes) or Vatana Usal (spicy green pea curry).
Tips and Variations:
- Filling variations: You can also experiment with different fillings such as jaggery, dry fruits, or khoya (reduced milk).
- Dough consistency: If the dough feels too dry, add a little more warm water or milk to adjust the consistency. It should be soft but not sticky.
- Steaming options: If you don’t have a steamer, you can use a large pot with a steaming rack or make a makeshift steamer using a colander placed over boiling water.
Manda Pitha is not only a treat for the taste buds but also a dish steeped in tradition. Its delicate texture and aromatic filling make it a perfect addition to any celebration, bringing a touch of Odisha to your table. Enjoy this sweet, soft, and fragrant dessert for a festive meal that’s sure to impress!
