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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk ghee using fingers in a knead bowl.
Add refined flour and salt, mix well. Ghee should properly be mixed with flour. Check if it holds tight using your fist.
Gradually add water and knead into a semi-soft dough. I used 1/4 cup of water.
Cover the dough and let it rest for 30 minutes.
Blend sugar and cardamom pods into a fine mixture using a mixie jar.
Mix in roasted sesame seeds.
Knead the dough again and make small balls.
Roll each ball thin.
Deep fry until semi-crispy. I used gemini sunflower oil.
Place on a plate immediately after frying.
Sprinkle sugar sesame mixture, fold, sprinkle again, fold again and sprinkle to form a triangle shape.
Let it cool completely until crispy and succulent.
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Sprinkle the sugar mixture while the fried dough is still hot for better adherence. But be careful while doing so.
Sprinkle the sugar mixture while the fried dough is still hot for better adherence.
Allow them to cool completely before storing in an airtight container.
Do not fry until completely crisp; the Mande will become crispier as they cool.
Can I use whole wheat flour instead of refined flour?
Yes, but the texture may be slightly different.
How do I store Maande?
Store in an airtight container once completely cooled to maintain crispiness.
Can I add more cardamom for a stronger flavor?
Yes, adjust the cardamom quantity to your taste preference.
Is it necessary to rest the dough?
Yes, resting helps in achieving the right texture for frying.
Can I use jaggery instead of sugar?
Jaggery can be used, but it will alter the flavor and texture slightly. Best to use is jaggery powder.
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