Chhana ( Deep fried) Manda Pitha

Chhana Manda Pitha

Manda pitha is a steamed pitha which is prepared in all parts of odisha during every Puja and festivals.  But there is another variation of these pithas. They are chhana pitha or Nan Mohan pitha.  Basically these chhana pitha made with saji or atta stuffed with coconut and chhena stuffing.  These pitha are very tasty to eat and easy to prepare. 

Janmastami is round the corner. For every Janmastami I prepare different variety of dishes like chhana Manda,  kakara pitha,  Chuda ghasa, suji Khiri,  Dalma and many more.  But this year I gave little twist to the authentic recipe.  Everyone loved the pitha.  Here is my Version of these pitha. 

For outer coating

Maida- 1 cup

Suji-1 cup

Grated Jaggery/ Sugar- 5 tbsp

Salt- 1/2 tsp

Ghee- 1 tbsp

Sounf- 1tbsp

Milk- 1cup

Water -  2 cups

For stuffing

Coconut- 1

Chhena (paneer) - 1/2cup

Green cardamom powder- 1tsp

Grated Jaggery/Sugar- 4 to 5 tbsp

Ghee- 1tbsp

Sugar- 1tbsp

Ghee for frying pithas

In a plate add maidan and suji and mix together.  

In a kadai add milk and water and keep on the flame.  Add sugar, salt,  sounf  and Ghee to it.  Let it mix properly and boil.  Add the above suji and maida mix to the hot liquid and stir properly.  Do this process in low flame.  Mix it properly without  lumps to form a soft dough.  Keep aside to cool down a bit.  When it is warm to touch knead the dough properly adding little water and Ghee if needed. Keep aside. 

Scrap the coconut and keep aside.  

Heat Ghee(1tbsp) in a kadai,  add scraped coconut,  Chenna to it and saute it.  Add sugar and cardamom powder to it.  Saute all these up to dry.  

Heat ghee in a kadai for deep frying.  Bring the dough and make equal balls out of it.  It should be like a bigger size lemon. Take the ball, roll on the palm and make a hole with the help of the thumb.  In that hole stuff the above stuffing and seal it.  As we stuff Allo parathas.  Make little flat between palms sealing properly.  Like this make all these pitha.  Deep fry the pitha in ghee up to golden brown in color.  

It can be served hot or cold.