Mandige Recipe is a traditional Karnataka Delicacy served or offered as PRASADAM on special occasions usually. Just yesterday Hungry Palate completed SIX MONTHS. yehhhh !!! 😀 So thought why not post a Sweet Recipe? so here I’m. Also, this is my 25th Recipe 🙂
Mandige Recipe is a very rare sweet that is available in stores. In the traditional recipe, we use wheat flour, sugar, ghee, and cardamom. The dough is then layered with sugar, ghee and then rolled very thin, cooked over an inverted Kadai until crisp. But the recipe I made is slightly different compared to the traditional one. This tastes delicious and is very quick to make. TRUST ME. 🙂
The first time I ever tasted Mandige was in RAMA SEVA MANDALI, Chamarjapet, Bengaluru. Every year the Mandali organizes Indian Classical Music programs both Carnatic, as well as Hindustani, for One month before SRI RAMANAVAMI(Birthday of Lord Sri Rama). Check their facebook page for 81st Sree Ramanavami Global Music Festival 2019 details. As this will be held in summer, we were happened to see many concerts during our SUMMER VACATIONS.
EACH and EVERY SUMMER VACATION I say. WOWW NOSTALGIA! 🙂 My Grandfather used to take us there when we were kids. He is so fond of Carnatic Music. He Religiously listens to Carnatic music on Radio every single day without missing it.
I always have had a wish or even a DREAM to learn Carnatic Classical Music but never fulfilled it due to unavailability of resources. Hoping that ONE DAY I will Fulfill it. Fingers Crossed 🙂
On that note let’s jump into the recipe
- Chiroti Rava/Fine Semolina-2 Cups
- Wheat Flour/Godhuma Pindi/Godi Hittu-1 Cup
- Salt/Uppu-¼ Teaspoon or A pinch
- Jaggery/Bellam/Bella-1/2 Cup
- Clarified Butter/Ghee/Neyyi/Thuppa-3 Tablespoons
- Water/Neellu/Neeru-As required
Procedure for Mandige Using Jaggery/Crispy Flat Bread
- Take a bowl, add in chiroti rava, wheat flour, salt and mix well.
- Now add in 1 Teaspoon clarified butter and mix well until combined.
- Once combined well, add in water little by little and make a soft dough.
- Cover the dough and let it rest for some time.
- Meanwhile, grate the jaggery, add remaining clarified butter, mix well and keep aside.
- Now divide the dough into small balls and roll into chapatis(not too thin)
- Take one rolled chapati, spread the ghee-jaggery mixture, place another chapati on it, spread again the ghee-jaggery mixture, place another chapati like layers (Chapati-gheejaggery mixture-chapati-gheejaggery mixture layered)
Now roll the layered ones thin and fry on a pan on both sides until crisp.
–You can add Edible Camphor/Pacha Karpuram for Prasadam kind of taste.