Manda Pitha

1. 1
   saute · ~8 min

   Make the coconut filling.

   1.Heat a pan over low heat and add grated coconut.

   2.Add grated jaggery and cook, stirring often, until the jaggery melts and the mixture turns sticky.

   3.Add cardamom powder and cook until the filling looks fairly dry and holds together.

   4.Take it off the heat and let it cool completely.

   TIPKeep the heat low so the jaggery melts gently and does not burn.
2. 2
   boil · ~4 min

   Boil water for the dough.

   Bring water, salt, and 1 tsp ghee to a gentle boil in a pan.

3. 3
   mix · ~3 min

   Make the rice dough.

   Lower the heat and add the rice flour all at once. Mix quickly until it comes together into a soft mass with no dry flour left.

   TIPMix as soon as the flour goes in, or lumps can form.
4. 4
   rest · ~5 min

   Cover and rest the dough.

   Cover the pan and let the dough rest for 5 minutes so it softens and becomes easier to shape.

5. 5
   knead · ~4 min

   Knead the dough until smooth.

   While still warm, grease your hands with a little ghee and knead the dough until smooth and crack-free.

   TIPIf the dough feels dry, wet your fingers lightly and knead again.
6. 6
   assemble · ~10 min

   Shape and fill the manda pitha.

   1.Divide the dough into 8 equal balls.

   2.Flatten one ball into a small cup with your fingers.

   3.Place a spoonful of coconut filling in the center.

   4.Bring the edges together and seal well, then shape into a smooth oval dumpling.

   5.Repeat with the remaining dough and filling.

   TIPSeal the edges well so the filling does not leak while steaming.
7. 7
   steam · ~12 min

   Steam the dumplings.

   Grease the steamer plate lightly with ghee and arrange the dumplings with a little space between them. Steam until the outer covering turns glossy and firm.

8. 8
   serve

   Serve the manda pitha warm.

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