Monday, December 6, 2010
Chhana Manda Pitha
2-cups Semolina (Suji),
½ liter refined oil ,
5 Cups of Water
Grated coconut-1 cup ,
1 Cup Paneer (Dahi Chhena will be better),
1 cup sugar/jaggery ,
1 teaspoon black pepper powder,
2 teaspoon cardamom powder
Add ½ cup water to ½ table-spoons Semolina (Suji) to make a paste.
Heat 5 cups of water and 1/2 cup sugar in a frying pan.
Add the paste to the pan when the sugar solution becomes saturated and stir well.
Make sure that no lump is formed while stirring.
Leave the pan on the flame for 2 minutes for the mixture to boil.
Now add rest of the semolina to the mixture and lower the flame.
Stir it properly. Now transfer the mixture from pan to a flat plate.
Knead to make smooth dough by adding 1 tablespoon of refined oil and water if needed.
The refined oil prevents formation of lumps.
Roast black pepper and cardamom and then powder them.
Fry grated coconut, Paneer and sugar/jaggery in a frying pan. Do not add oil.
Add the powdered ingredients to it and stir. The stuffing is ready.
Make small balls of the dough. Flatten each ball and put the stuffing on it and again form a ball so that the stuffing remains at the center. Heat the oil in the pan and fry the balls till it becomes golden brown. Yummy Chhana Manda is ready .
Posted by Mugdha Mohanty