Ingredients

• 220 g- all-purpose flour
• 1/2 cup - warm Water
• 2 tsp - Ghee
• 10 g - cardamom crushed
• 1 cup - beaten rice
• 225 g - powdered sugar
• 100 g - sesame seeds
• A pinch of salt
• For the filling:
• 5 tbsp - beaten rice
• 1 tbsp - white sesame seeds)
• 3 tbsp - sugar
• 1/4 tsp - cardamom powder

How to Make Mando

• Wash sesame seeds and drain water and spread on a towel for drying.
• Gently roast beaten rice and dried sesame seeds separately on medium to low heat until crisp.
• Then mix them together and add in sugar and cardamom powder.
• Transfer the filling into a small mixer and grind to a fine powder.
• For the puri:
• Knead the flour, salt and water to form a soft, smooth dough.
• Make small balls and roll them into small circular discs.
• Deep Fried puries in medium hot oil, and take them out before they become crisp.
• Take a bit of the filling and place in one half of each puri, fold it over to form a semi-circle, and press the edges together.
• Place the filling when the puri is very hot, or else it would not spread properly.
• Immediately place about 2 tsp of the filling in the middle and fold again to form a triangular shape and seal it.
• Sprinkle a little of the filling on top of each mando, as they cool - they will become crisp.
• Heat a non-stick pan in medium flame arrange 3-4 prepared mandos and gently dry roast, until golden spots appear on both the sides.
• Do not add oil or ghee.
• Recipe Courtesy: Niya's World