Manda pitha or modak Recipe

Cooking Directions

• STEP 1.In a pan, heat ghee and add grated coconut and jaggery. Cook until the mixture thickens.
• STEP 2.In a separate pan, boil water and add salt. Slowly add rice flour and mix well to form a smooth dough.
• STEP 3.Take a small portion of the dough and flatten it with your fingers. Place a spoonful of the coconut-jaggery filling in the center.
• STEP 4.Gently fold the edges of the dough to seal the filling and shape it into a dumpling.
• STEP 5.Steam the dumplings in a steamer for about 15-20 minutes until they are cooked and firm.
• STEP 6.Serve the Manda Pitha hot as a dessert or as an offering during festivals.
• STEP 7.Store any leftover Manda Pitha in an airtight container in the refrigerator for up to 2-3 days.

Cooking Tips

• Make sure to cook the coconut-jaggery filling until it thickens to prevent any excess moisture.
• When shaping the dumplings, ensure that the edges are sealed properly to prevent the filling from leaking out during steaming.
• You can garnish the Manda Pitha with some grated coconut or drizzle it with honey for added flavor.

Storage and Serving

• Manda Pitha can be served hot as a dessert or enjoyed as a sweet snack.
• It is often offered as prasad (offering) during festivals and religious ceremonies.
• Leftover Manda Pitha can be stored in an airtight container in the refrigerator for up to 2-3 days.