Black Rice Modak (Sijha Manda Gets A Makeover)
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Sijha Manda or Sukla Manda is one of the most popular 'pithas' from Odisha. It is an integral part of all the Lakshmi pujas. It can be described as a steamed rice dumpling with a sweetened stuffing. Hardly surprising that it was one of the first few recipes that came to my mind when I wanted to experiment with black rice as an ingredient in a traditional Odia dish. It is mildly sweet, chewy and with a wonderful nutty flavor !
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Ingredients
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Instructions
- Wash and soak the rice for 1 hour.
- Strain and spread out the rice grains on a flat surface. Let it dry in the sun for 2 hours or till surface moisture is no longer perceptible. Grind into a fine powder.
- Boil 2 cups of water in a pan. Add the jaggery, ghee, coconut and almond meal.
- Once the jaggery is completely dissolved, add the rice in small batches while stirring continuously. Take care to avoid the formation of lumps.
- Cook on low flame for about 10 mins. Then add the semolina and cook for another 5 mins till everything forms a tight dough. Remove and keep aside to cool it down.
- Once the temperature is bearable, rub a little ghee on your hands and knead the dough for 5 mins.
- Divide the dough into 10-12 portions . Give a desired shape to each portion.
- Steam the dumplings for 10-15 mins.
- Serve warm.
Notes
Semolina is optional but I recommend using it. It makes the dough easier to work with !
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Modhak are always my favorite 🙂