Mando

     Mando is a favorite sweet dish of a G.S.B, irrespective of age. It is a dish prepared during festival season.  It is also served in grand occasions like marriage, upanayana, temple festivals etc. Mando occupies a unique space among G.S.Bs and it is with pride that  they serve Mando in any of their function. Here I am giving you  the recipe of Mando prepared using popped rice powder.

Ingredients;
  • Maida – 1 cup
  • Sugar  – 1¼ cup
  • Ghee –  2 tbsp.
  • Layye Pitto (Popped Rice Powder)  – 1 Cup
  • Black Sesame seeds  – 1½ tbsp.
  • Cardamom  – 8 nos.
  • A pinch of Salt
  • Ghee for deep frying

Mando

Method;
  1. Powder Sugar and cardamom. Dry roast sesame seeds. Clean Layye Pittto (Popped rice powder).
  2. Mix well all the above items in a vessel adding ghee. Filling is ready. Keep aside.
  3. In a vessel take all purpose flour (Maida). Add a pinch of salt and warm water and make dough like puri dough.
  4. Make small balls of the dough and roll round like puri as thin as you can.
  5. Heat Ghee in a kadai.  Deep fry this puri in low flame. Turn it and take it out just before it hardens .  It is very important to note that you have to take out the puri from hot ghee at a stage when the puri is apparently neither stiff nor soft.
  6. Now immediately  fold a small portion of the puri inwards keeping little layye pitto mixture inside. Now again put the filling ,fold it half and join the both edges so that the filling will fully covered. The shape look like a cone.
  7. Now sprinkle little fillings out side the Mando. This is the simplest way to prepare a mando.
         Mando is ready to serve.
Note
  1. For deep frying puris you can use Ghee, Dalda or oil.
  2. You have to do filling immediately when the puris are taken out from the hot ghee.
  3. At the time of fillings,  Mando will be little soft.  But it stiffens as it cools down..
  4. Store Mando in a air tight container.
  5. Instead of Layye pitto you can use Phova Pitto.
  6. Click on pics if you want to see more clearly !

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