Sooji manda pitha Recipe

Cooking Directions

• STEP 1.In a pan, dry roast semolina until it turns golden brown and aromatic.
• STEP 2.In a separate pan, melt jaggery with a little water to make a syrup.
• STEP 3.Add grated coconut and cardamom powder to the jaggery syrup. Mix well.
• STEP 4.Add the roasted semolina to the coconut-jaggery mixture and mix until well combined.
• STEP 5.Take small portions of the mixture and shape them into dumplings.
• STEP 6.Steam the dumplings in a steamer for about 15-20 minutes or until cooked.
• STEP 7.Serve hot or at room temperature.

Cooking Tips

• Make sure to roast the semolina on low heat to avoid burning.
• You can add chopped nuts like cashews or almonds to the filling for added crunch.
• If the mixture is too dry, add a little milk to bind it together.

Storage and Serving

• Sooji manda pitha can be stored in an airtight container at room temperature for up to 2-3 days.
• Reheat the dumplings in a steamer or microwave before serving.
• Serve sooji manda pitha as a sweet snack or dessert.