Muga Manda is one of the chappan bhog receipe. It is very famous dish in Sambhalpur district in western part of Orissa. It is usually prepared on Manabasa Gurubara laxmi pooja on Thursdays in margashira masa.

Ingredients:

Soaked moong dal

Salt

Jaggery 1 tbsp

For stuffing:

Shredded coconut

Jaggery

Paneer

Cardamom powder

Muga manda.
Soak moong dal for 2 hours.
To prepare stuffing add jaggery to a pan.
Add little water to for the jaggery to melt.
Add shredded coconut.
Add paneer or cottage cheese and cardamom powder.
Fry till all the water content is obsorbed.
Stuffing is ready now. Keep it aside to cool.
In a pan add grinded moong dal. Grind it with little water.
Add little salt.
Add 1 tbsp of jaggery.
Keep stirring on low medium flame as the moong dal paste becomes thick.
The dough is almost ready.
Apply some ghee to your palm and knead the dough for a min.
Knead the dough.
Make round balls like this.
Flatten a little.
Keep some stuffing inside it.
Now seal it from all side.
Stuffed manda is ready to fry.
Fry till golden brown on both sides.
Muga manda is ready for bhog.

Notes:

For stuffing i have used paneer but traditionally they use khoya/ khua.

Also add lavang, raisins, pistachio, cashews to the stuffing with little ghee.

Prepare this delicious sweet receipe of sambalpur and offer bhog to god.

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Jai Jagannth🙏