Manda Pitha Recipe by Prof. Chaini – Odisha’s Traditional Sweet Dumpling

Manda Pitha - A Steamed Delicacy from Odisha's Culinary Heart

Odisha's rich culinary world features a variety of pithas (traditional cakes or dumplings), among which Manda Pitha holds a special place as a beloved steamed delicacy. Often prepared during festivals and special occasions, this rice flour dumpling, encasing a sweet, aromatic filling, offers a delightful taste of Odiya tradition. The details of preparing authentic Manda Pitha are shared here, drawing from the culinary insights of Prof. (Dr.) Susanta Ranjan Chaini, a respected figure in hospitality education renowned for his passion for preserving and innovating within Odiya cuisine. His dedication to such culinary traditions helps keep these unique flavors alive for new generations.

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The Foundation: Crafting the Rice Flour Dough

The preparation of Manda Pitha begins with the careful creation of its outer casing. This involves making a soft, pliable dough primarily from rice flour. The process, as detailed, requires a precise balance of rice flour and water, typically in equal measure (e.g., one bowl of each).

To achieve the correct consistency, a slurry is first made by mixing a small portion of rice flour (e.g., 2 tablespoons) with a larger quantity of water (e.g., 4 tablespoons). Separately, in a pan, a small amount of ghee is heated with the main portion of water. To this, sugar, salt, and a bay leaf are added for subtle flavor infusion, and the mixture is brought to a boil. The prepared rice flour slurry is then whisked into the boiling water. Once this mixture re-boils, the main quantity of rice flour is incorporated and mixed thoroughly. The pan is then covered, and the heat is turned off, allowing the mixture to sit and steam for approximately 5-6 minutes. After this resting period, and once the dough has cooled sufficiently to handle, the bay leaf is removed. The dough is then kneaded until it becomes soft and smooth, ready for shaping.

Making the Sweet Filling

The heart of the Manda Pitha is its sweet and fragrant stuffing. This traditional filling typically combines freshly grated coconut and chhena (coagulated curd cheese or Indian cottage cheese). Jaggery is used as the sweetener, lending its characteristic earthy sweetness. The aromatic profile is built with freshly crushed spices – typically green cardamom and black peppercorns.

To prepare the stuffing, jaggery is first melted in a pan with a little water. The grated coconut and chhena are then added to the melted jaggery. Finally, the crushed cardamom and black pepper are stirred in. This mixture is cooked over a moderate heat, with continuous stirring, until it becomes relatively dry and the ingredients are well combined. The stuffing is then set aside to cool before being used.

Assembling and Steaming the Pithas

Once both the dough and the stuffing have cooled, the Manda Pithas are assembled. A small amount of ghee is typically applied to the hands to prevent the dough from sticking. A portion of the rice flour dough is taken and flattened into a round shape, forming a cup or disc. A spoonful of the prepared sweet stuffing is placed in the center. The dough is then carefully brought together around the stuffing, encasing it completely, and shaped into a smooth, round ball or a slightly flattened dumpling. Any excess dough is removed to ensure a balanced casing-to-filling ratio.

The assembled Manda Pithas are then cooked by steaming. They are arranged in a steamer, ensuring they are not overcrowded, and steamed on high flame for approximately 10 minutes. This gentle cooking process allows the rice flour casing to become soft and cooked through, while the sweet filling inside becomes warm and even more aromatic.

Manda Pitha, as shared through the expertise of culinary custodians like Prof. Chaini, is more than just a sweet treat; it is an embodiment of Odiya tradition and festive spirit. The careful preparation of the rice flour dough, the aromatic blend of coconut, chhena, and jaggery in the stuffing, and the gentle steaming process all contribute to its unique texture and delightful taste. This steamed dumpling, often enjoyed as part of celebrations, represents a cherished culinary heritage, offering a simple yet profound connection to Odisha's rich food culture.

Recipe Shared by: Prof. (Dr.) Susanta Ranjan Chaini, currently serving as Dean at the Faculty of Hospitality & Tourism Management, Siksha ‘O‘ Anusandhan (Deemed to be University), Bhubaneswar.