Suji Manda

Suji manda , is a recipe from Orissa which are deep fried semolina dumplings stuffed with coconut and jaggery. This authentic and traditional Pitha are made during festivals and special occasions in Orissa, specially on Manabasa Gurubar or Sudasha brata. This dish is favourite of Maa Lakhmi..

Ingredients:-

Ingredients For The Outer layer
2 cups Sooji (Semolina/ Rava)
4 cups Water
2 tablespoons Ghee
1 cup Sugar
1 pinch Salt
2 Cardamom (Elaichi)
Cooking oil, or ghee for deep frying

Ingredients For Stuffing
2 cups Fresh coconut, grated
1/4 cup Jaggery/ sugar
1/2 teaspoon Cardamom Powder (Elaichi)
1 teaspoon Black pepper powder
1 tablespoon Ghee
2 tablespoons Cashew nuts, chopped(optional)
Raisins (optional)

Method:-
For preparing the outer layer, we need to take water, salt, sugar and cardamom in a heavy bottomed pan and boil it till the sugar dissolves.

Add 1 tablespoon ghee, lower the flame and slowly add the Suji or Rawa stirring constantly so that lumps not formed.

Keep stirring till the mixture becomes a dough.

Take it off from the flame and keep it aside till the dough is warm.

Now, to prepare the stuffing add 1 tablespoon ghee to a heated pan and fry the freshly grated coconut on low flame till light brown.

Add jaggery/ sugar and other stuffing ingredients and fry till the jaggery/sugar melts and coats the grated coconut.

Keep this coconut filling aside.

Take a spoon of ghee, add it to the prepared warm semolina dough and knead it to form a dough.if need sprinkle some water and knead also.

Make even balls from the dough, flatten it on your palm, make a depression and stuff some coconut filling in it.Then close it from all sides making a ball, flatten it a little bit with the palm of your hand.

Do the same with rest of the dough and stuffing and deep fry them in batches in hot ghee or oil till golden brown.