Manda Pitha Recipe

Manda Pitha

  • Prep Time
    15 Minutes
  • Cook Time
    25 Minutes
  • Difficulty Level
    Intermediate

Manda Pitha is a popular and traditional recipe from Odisha. 

Manda Pitha | Suji Manda Pitha is the sweetened coconut stuffed semolina dumplings. It is a delicious and finger-licking deep-fried dessert. This authentic recipe is prepared during festivals, puja, and special occasions in Odisha. It is crisp from the outside and moist from the inside. The flavor of coconut, paneer, and dry fruits makes it more amazing and delicious. So, try to prepare this mouth-watering recipe and serve it as a snack or dessert to everyone. Do share your feedback in the comment section.

Click here to watch the video recipe

This recipe was prepared by a lovely mom – Mrudusmita Mishra.

Tips and Suggestions by Mom Chef:-

  • This dessert preparation, without the use of stuffing can be done.
  • The adjustment of sweetness can be as required.
  • The storage of this dish is of the time period of 2 to 3 days.
  • Instead of deep frying, it can be steamed.
  • The ratio of sooji:water should be 1:2

For more such exciting recipes like Manda Pitha, please click on the following links:

  1. Coconut Pudding
  2. Swiss Roll
  3. Hot Rusk Snack | Toast Spread

Current Recipe Rating

(4.8 / 5)

2 ratings

  • Recipe
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Ingredients

  • Sooji/ semolina - 1 cup
  • Water - as required
  • Sugar - 2 tablespoons for filling and as required for garnishing
  • Ghee/ clarified butter - 1 tablespoon
  • Fennel seeds/ saunf - as required
  • Salt - as required
  • Fresh coconut - 1 cup, grated
  • Jaggery - 1/2 cup
  • Paneer/Cottage cheese - 1/2 cup, crumbled
  • Cardamom powder/Elaichi - 1/2 teaspoon
  • Black pepper powder - 1/2 teaspoon for stuffing and as required for garnishing
  • Dry fruits (raisins, cashews, almonds) - as required, finely chopped (optional)
  • Oil - as required

Instructions

  1. In a pan, add coconut, jaggery, and paneer. Mix well on a slow flame and stir continuously until the jaggery melts and the mixture turns dry.
  2. Add cardamom powder and black pepper powder. Mix well
  3. Lastly, add dry fruits and mix well. Turn off the flame and allow it to cool down.
  4. Boil 2 cups of water in a pan and add salt, ghee, fennel seeds, and sugar. Mix well.
  5. As the sugar melts, add sooji little by little. Stir continuously until it becomes thick and leaves the pan. Then, turn off the flame.
  6. Now, cover the pan and allow it to cool down.
  7. Apply some water to the hands and knead it to form a dough.
  8. Now, apply water to the hands and take a small portion of the dough. Knead it between hands to make it smooth. Again apply water to hands and give it a ball shape and flatten it. Press the edges evenly and gently with both thumbs in a circular motion.
  9. Place the above-prepared coconut stuffing properly. Apply water to hands and bring the edges of the dough together and join them at the centre. Pinch the extra portion and press it gently. Give it a round ball shape.
  10. Heat oil in a pan and place the above-prepared balls in it. Deep fry the balls on a medium flame until golden and only then stir them. (do not stir them immediately)
  11. Deep fry for around 5 minutes to deep fry and then transfer it to a plate.
  12. Lastly, sprinkle some black pepper powder and sugar.
  13. Delicious Manda Pitha is ready to be served.

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