Black Rice Modak (Sijha Manda Gets A Makeover)

4.30 from 3 votes

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 !
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsBreakfast, Snacks
Servings 5


  • 1 cup black rice
  • 2 teaspoon semolina
  • 2 tbsp almond meal powdered almonds
  • 1/2 cup grated coconut
  • jaggery as per taste 3-4 tbsp
  • 1 teaspoon ghee
  • 2 pinch cardamom
  • 2 pinch Salt


  • 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.


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

Please appreciate the author by voting!

4.30 from 3 votes

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Sweta Biswal
Sweta Biswal

From authentic recipes from Odisha to low calorie delights, I blog and share it. It is a reflection of my healthy eating and living habits.

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