Desserts from Manipur | Food | Nelive

Desserts from Manipur

Mar 09, 2015 20:48
Imphal
1918
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Desserts

It may come to you as a surprise but it is true that Manipur, one of the beautiful states of the North-eastern India too have its own array of sweet dishes which are easy to make and are mouth-watering at the same time. Manipuri dishes are usually very spicy yet healthy in nature because this helps them survive in the chilly hills. For desserts, Manipuris have dishes starting from kheer to fried rice fritters. Here are some popular traditional sweet dish recipes for you right from the kitchens of Manipur.

Chahou Kheer (Sweet dish with rice boiled in milk)

Things you need:

  • Rice (washed and soaked) – 1cup
  • Milk – 6cups
  • Coconut (grated) – 2tablespoon
  • Sugar – 1cup
  • Bayleaves -2
  • Cardamoms (grinded) – 3-4
  • Raisin (washed) – 1tablespoon
  • Cashew Nuts – 2 tablespoon
  • Fresh Cherry – A few

Procedure:

Take a pressure cooker and put the milk, place it over the gas flame. To it add the cardamom and bay leaves and bring it to boil (do not cover the cooker until now). Drain the water from the rice and add it to the milk, later add the sugar close the cooker and pressure cook till it blows a whistle, now put the gas into simmer and let it cook for another 10 minutes open the lid and release all the pressure, add the grated coconut, some raisins and cashew nuts and open cook for five more minutes. When done, let it cool and garnish it with raisins, cashew nuts and cherries and serve.

Related: Rare fishes add flavour to Manipur's biggest fest

Madhurjaan Thongba (Sweet besan dumplings soaked in milk)

Things you need:

  • Milk – 2cup
  • Besan – ½ cup
  • Coconut (fresh and grated) – 2tbsp
  • Sugar – 4tsp
  • Cardamom Powder – 1tsp
  • Bay leaf – 1
  • Oil – For frying

Procedure:

Take besan in a bowl and add 2tsp sugar and mix it to form a thick consistency using as little water as possible, take care so that the mixture does not become runny. Pour oil in a pan and heat it for deep frying. Take a clean teaspoon and drop the besan mixture into the hot oil and fry the balls until they are golden brown in colour. Soak excess oil in a tissue paper and keep aside. In a pan take the milk and put it on the medium flame, keep stirring so that no cream is formed. When the milk starts boiling, add the bay leaves and 2tsp sugar and keep stirring, add the besan dumplings into the milk and let it boil for a few more minutes. Add the coconut and the cardamom powder then mix well. Turn off the heat and let it cool, serve topped with chopped dry fruits.

Related: Yong Chak Beans of Manipur

Khamen Athoomba Ashinba (Fried tomatoes in sugar syrup)

Things you need:

  • Fresh and fully ripened medium sized tomatoes – 3-4
  • Cardamom – 3-4
  • Kali jeera/Kalonji- 1/3tsp
  • Sugar – 100gm
  • Water – 250ml
  • Ghee – to fry

Procedure:

Firstly make the sugar syrup, for which you’ll have to bring the water into boil, add cardamom, kali jeera and sugar and keep stirring until the liquid starts to become sticky. Remove from the flame keep aside. In a kadhai, add some ghee, heat it and fry the tomatoes, make sure that the tomatoes do not break or gets de-fragmented. Put the tomatoes out of the ghee and add them into the sugar syrup, serve it in a different bowl when it cools.

Related: Top Eateries In Imphal

Heinou Thongba (Sweet dish made of raw mangoes and jaggery)

Things you need:

  • Raw Green Mangoes (washed, sliced and seeds seperated) – 1kg
  • Gur/Jaggery (pounded) – 250gms
  • Kalonji/black cumin seeds – 1/2tsp
  • Cumin/jeera - 1/2tsp
  • Methi/fenugreek - 1/2tsp
  • Maroi Napaakpi/ Allium Hookeri (cut into small pieces) – 1tsp
  • Tejpatta/Bay leaves – 2
  • Cooking oil
  • Green chillies (slitted) – 4
  • Salt

Procedure:

In a pan heat some oil; to it add all the spices including Allium Hookeri and toss them, don’t stir with a spatula. To it add the mangoes and the chillies and cover the pan and cook until they are half done. Remember to keep tossing frequently. Add the jaggery and cook at least for another 10 minutes, check for the mangoes to soften. Add salt to it and remove it from the flame. Serve Heinou Thongba once it cools down.

Related: Chakhao Amubi- Amazing Black Rice of Manipur

So these are the easy desert recipes that you may prepare in a jiffy at your home to surprise your loved ones. You may also experiment with the ingredients to make the dishes a bit different and unique but once you taste the traditional taste, you’ll love it.

Mar 09, 2015 20:48
Imphal
1918
Share

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About Author

Moumita Karmakar
Moumita lives in one of the beautiful and green states from the Seven Sisters and presently doing her M.A. in Mass Communication & Journalism. When she is not writing, you can find her discovering new recipes in the Kitchen or reading. Given a chance, she would like to travel and explore new places to know their history, culture and traditions and blog everything. Location - Guwahati, Assam, India. Areas of Writing Interest - Food, Health, Lifestyle, Automobiles.
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