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Saturday, September 22, 2012

Mando, Mande, Mandige, Deep Fried Sweet

 Deep fired puris rolled in a sweet dry powder, Mando is a popular festival sweet prepared during Ganesh Chaturthi, Diwali etc.  It is a typically Konkani festival sweet.


1 cup maida or all purpose flour
2 tea spoon ghee
½ cup powdered sugar
1 table spoon sesame seeds (white til )
½ tea spoon cardamom powder
Oil for deep frying
Salt a pinch.


  1. Make a stiff dough with flour, ghee , salt and water.
  2. Take small balls of dough and roll it into medium sized chapatis (roll them into as thin as possible).
  3. Wash sesame in water and drain. Roast them on a pan till sesame seeds pops up, do not burn them.
  4. Mix sugar and cardamom with sesame and keep it aside.
  5. Heat oil and deep fry the discs one by one. They should still remain white colored when fried. So don’t fry for long time. Just leave them in hot oil and immediately remove to enable folding later on. Small bubbles appear on the surface indicating they are cooked. If kept for a longer time, they become stiff and cannot be folded.
  6. Spread the sugar mixture. It should be done when the fried discs are still hot, otherwise the sugar will not stick to them. Fold it into a triangle as shown above  spreading the sugar mixture on all the folds.
  7. Store them in airtight container. They remain good for at least 15 days, if stored properly.

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