Odisha Manda Pitha Dumpling Festival Sweet

Method

1. 1

   Make the filling first: Cook fresh grated coconut and grated jaggery in a pan on medium-low heat, stirring continuously for 6 to 8 minutes until the jaggery melts and the coconut-jaggery mixture becomes thick and comes away from the pan cleanly. Add cardamom powder. Cool completely. Divide into 10 to 12 portions.

2. 2

   Make the rice flour dough: Place rice flour, salt and oil in a bowl. Add 1 cup boiling water gradually while mixing with a spoon — the boiling water partially cooks the rice flour, creating a pliable dough (called ukad or parboiled dough). Once cool enough to handle, knead for 3 minutes until smooth. Divide into 10 to 12 portions.

3. 3

   Shape each portion into a cup: Take one rice flour portion. Press it between your palms into a flat disc. Then use your fingers to mould it into a small cup shape — like a small bowl with walls about 5 mm thick. The sides should be even in thickness.

4. 4

   Fill the cup: Place one portion of coconut-jaggery filling inside the rice flour cup. Press the filling in gently.

5. 5

   Seal into a ball: Bring the walls of the rice flour cup upward and over the filling. Pinch the top together to seal completely. Roll between wet palms into a smooth ball. The sealed point can be smoothed out.

6. 6

   Check all balls: Run your fingers over each ball — the surface should be smooth with no cracks or thin spots where the filling might show through.

7. 7

   Prepare the steamer: Fill a steamer with water and bring to a full boil. Line the steamer tray with a clean banana leaf or muslin cloth.

8. 8

   Steam the manda pitha: Place the balls in the steamer in a single layer. Cover tightly. Steam on medium-high heat for 15 minutes.

9. 9

   Check doneness: After 15 minutes the rice flour coating will have turned slightly translucent and shiny. Tap one gently — it should feel firm throughout.

10. 10

    Cool and serve: Remove from steamer. Cool 5 minutes. Serve warm.

11. 11

    Note: Manda Pitha is one of several pitha varieties made for Odia festivals. The round shape distinguishes it from the half-moon pitha. The parboiled dough technique (using boiling water) creates a firm outer shell that remains pliable enough to shape. Made specifically for Raja Parba (the three-day festival observed in June marking the menstruation of Mother Earth) and for Nuakhai.