Monday, December 6, 2010

Chhana Manda Pitha


For dough:
2-cups Semolina (Suji),
1/2-cup sugar,
½ liter refined oil ,
5 Cups of Water

For stuffing:
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


For Dough

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.

For Stuffing

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 .


  1. Dear Mugdha
    Great , just cant wait to make it. I love it. I take note of adding little suji water in the sugar syrup. But I will use ghee as I dont eat vegetable oil except mustard oil.
    Bhala thiba

  2. Hi Mugdha ... Ushnish promptly gave me this link to see this peetha recipe by you . I will be tryinh this as this one i have had once at a friend's place .
    Adding dissolved sooji to the syrup is noted by me too :)

    Is dahi chenna the same as chakka , used to make srikhand ?


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