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Black Rice Modak (sijha Manda Gets A Makeover)

Black Rice Modak (sijha Manda Gets A Makeover)
Black Rice Modak (sijha Manda Gets A Makeover)
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for breakfast , Snacks
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About this Recipe

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 !

Ingredients & Quantity
  • 1 cup black rice
  • 2 tsp semolina
  • 2 tbsp almond meal ( powdered almonds )
  • 1/2 cup grated coconut
  • jaggery as per taste ( 3-4 tbsp )
  • 1 tsp ghee
  • 2 pinch cardamom
  • 2 pinch salt
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How to cook?
  1. Wash and soak the rice for 1 hour.
  2. 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.
  3. Boil 2 cups of water in a pan. Add the jaggery, ghee, coconut and almond meal.
  4. Once the jaggery is completely dissolved, add the rice in small batches while stirring continuously. Take care to avoid the formation of lumps.
  5. 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.
  6. Once the temperature is bearable, rub a little ghee on your hands and knead the dough for 5 mins.
  7. Divide the dough into 10-12 portions . Give a desired shape to each portion.
  8. Steam the dumplings for 10-15 mins.
  9. Serve warm.
Notes

Semolina is optional but I recommend using it. It makes the dough easier to work with !

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