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Akanksha Khatri
Madhurjan Thongba is a traditional Manipuri sweet dish. Chef Akanksha Khatri gives a twist to this traditional dish.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
dessert
Difficulty
MEDIUM
For Custard
1 ½ cup milk
1 cup coconut milk
2 bay leaves
1 tsp cardamom powder
½ cup jaggery
2 tbsp cornflour (mixed with 3 tbsp water to form slurry)
For Besan Dumplings
½ cup besan
2 tsp sugar
oil for frying
Add milk, coconut milk, bay leaves and cardamom powder and bring it to a boil. Stir occasionally to prevent formation of cream.
In a bowl mix besan, 2 tsp. sugar and form a thick batter using a little water.
Heat oil in a small pan. Drop a teaspoon full of besan in the hot oil. Add a few more or as much as room permits. Brown both sides and drain on a paper towel. Keep aside.
When the milk boils add jaggery and mix till dissolved.
Now add cornflour slury and whisk continuously so it does not stick to the bottom of the kadhai. Cook till it thickens.
Take ramekins and put 2-3 prepared dumplings and top it up with spoon of prepared custard till dumpling are completely covered.
Place ramekins in a cake tin and pour in hot water till it covers half the ramekin. Bake at 160°C for 10-12 minutes.
Garnish the caramelized besan dumpling wiht chopped pistachios. Serve hot or cold.
Madhurjan Thongba is a traditional Manipuri dish. It literally translates to sweet dumplings in milk. Traditionally it is made with deep fried gram flour balls cooked in flavoured milk. Here the chef today gives this dish a touch of her own by serving it with custard. She uses the water bath method to bake the custard. This gives this dish its rich taste and the fluffy look.
Madhurjan Thongba is a one of its kind delicious sweet dish.
