Friday, May 22, 2009

Pani Manda/Sijha Manda Pitha


2 cups of crushed rice (chaula chuna)
3 cups of water
1 cup of finely grated coconut (nadia kora)
¾ cup brown sugar/jaggery (guda)
5-6 small cardamom
salt to taste


Stuffing - Mix finely grated coconut and jaggery in a heated frying pan.
Add cardamom powder and mix thoroughly.
Here we can also use dahi chhena stuffing for a better taste.

Heat water. Add salt and little sugar to the water.
Prepare dough by adding crushed rice to the boiling water.
Stir it continuosly and boil further until you get a thick dough.
Keep the dough in room temperature and knead it by adding one spoon oil to make it more soft. Form 8 to 10 balls by rolling them with the help of your palms.
Flatten each ball and place the stuffing in it.
Close the flattened balls after putting the stuffing and carefully give them a rounded shape again.
Steam the stuffed balls for 3-4 minutes.
Serve hot or cold.


You may also prepare another variety of Manda Pitha where semolina (suji) is used instead of crushed rice. This is known as Suji Manda. Follow the steps mentioned above.
But replace 2 cups crushed rice with 2 cups of semolina.
However in this case use a little more water (say 4 cups).


  1. I tried Suji Manda yesterday.
    I first made the dough with 'fine suji'. It was a complete disaster.

    Then I tried 'coarse suji' with double quantity water. The dough and ultimately the 'Mandas' turned out very nicely..

    Happy Manda Making...



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