Nanumanu (Coconut based sweet delicacy from Orissa) recipe
For the filling:
1 1/2 cups (150 g) 5 oz Coconut (nariyal), grated or fresh cottage cheese (paneer)
3/4 cup (112 g) 3 1/2 oz Sugar .
5 Green cardamom (choti elaichi), powdered
6 Black peppercorns (sabut kali mirch), powdered
1/4 cup (30 g) 1 oz Cashew nuts (kaju)
a few Raisins (kishmish)
3/4 cup (112 g) 3 1/2 oz Sugar .
5 Green cardamom (choti elaichi), powdered
6 Black peppercorns (sabut kali mirch), powdered
1/4 cup (30 g) 1 oz Cashew nuts (kaju)
a few Raisins (kishmish)
For the dough:
2 cups (200 g) 7 oz Semolina (suji)
1 cup (250 ml) 8 fl oz Water
1/4 cup (35 g) 1 oz Sugar
1/2 tsp Salt
1 Bay leaf (tej patta)
Vegetable oil for deep-frying
1 cup (250 ml) 8 fl oz Water
1/4 cup (35 g) 1 oz Sugar
1/2 tsp Salt
1 Bay leaf (tej patta)
Vegetable oil for deep-frying
method
1. For the filling, mix all the ingredients thoroughly in a bowl. Keep aside.
2. For the dough, follow the recipe for kakra pitha. Make small cups of the dough, fill with 2 tsp of the filling, close and seal. Roll to make balls.
3. Heat the oil in a wok (kadhai); deep-fry the balls till golden.
4. Serve hot.
2. For the dough, follow the recipe for kakra pitha. Make small cups of the dough, fill with 2 tsp of the filling, close and seal. Roll to make balls.
3. Heat the oil in a wok (kadhai); deep-fry the balls till golden.
4. Serve hot.
serving amount
serves: 4 - 6
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