From our Canadian garden patch, the pumpkin inspired me to revive mandare, a cherished Christmas crunchie that risks slipping into memory. This delicacy, once the pride on Christmas Eve embodies the warmth of our Goan tradition. I vividly recall my mother-in-law's dedication in Goa, where huge pumpkins grew like silent sentinels on her kitchen roof. Weeks before Christmas, the ritual began with a simple batter made with soaked rice, pumpkin, water, and salt. It was a process steeped in patience, colouring the mix, steaming it into delicate round shapes, and then leaving them to dry under the tropical sun. These sun-dried pieces were the promise of Christmas, fulfilled only when they were deep-fried into light, ethereal crisps just before the bells rang for midnight mass.
Today, the rhythm of modern life has discouraged the time-consuming process, making mandare a true rarity. Though some shops still offer them, the deepest pleasure is found in following the ancient steps yourself. By embracing my detailed and simplified recipe with illustrations, we don't just make a savoury, we preserve an authentic chapter of our Goan's cultural history and share the true, enduring joy of Christmas.
Today, the rhythm of modern life has discouraged the time-consuming process, making mandare a true rarity. Though some shops still offer them, the deepest pleasure is found in following the ancient steps yourself. By embracing my detailed and simplified recipe with illustrations, we don't just make a savoury, we preserve an authentic chapter of our Goan's cultural history and share the true, enduring joy of Christmas.
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Mandare
(Yields 40)
Ingredients:
1 cup (250 ml) white rice (sona masoori rice)
1 cup chopped pumpkin pieces (steamed)
1 and 1/2 cups water
1/4 teaspoon salt
Method:
Wash rice and soak for 4 hours, drain well in a sieve set over a bowl. Blend rice with rest of the ingredients listed above to a fine paste. Transfer into a bowl. The batter should be of a medium consistency, lightly coating the back of the spoon. I added only 1 and 1/2 cups water to grind and no more.
Divide the batter equally into three bowls (1 and 1/4 cups into each). As desired, colour the batter in each bowl with 5 drops of edible food colours.
Heat a steamer with water and lightly grease round moulds measuring 3.75-inches in diameter across the rim and 3-inches at the base. The batter when steamed will be 3-inches in diameter.
Pour a spoonful of batter and tilt the mould to thinly cover the base. Transfer filled moulds into the steamer and steam for 6 minutes until the batter is set. Using tongs, remove the moulds into a dish filled with little water to cool for a minute. Wipe the wet mould underneath with a kitchen towel and carefully remove the steamed mandare starting from the edge and place on a clean cloth or thick absorbent paper towel. I used a butter spreader that had a blunt point to release the batter from the edge.
Repeat the above in batches until all the batter has been steamed.
Sun-dry for a couple of days turning them around and store in an airtight container. Alternatively, dry them in a dehydrator turning them back and forth at intervals until completely dried, around 4 hours.
On Christmas Eve or when ready to consume, heat oil on medium flame for deep frying. With a pair of tongs, fry each quickly until puffed and crisp. Drain on absorbent paper towels.
Serve mandare in the Christmas platter accompanied with other sweets.
Note:
To read click here: Copyright & Privacy Policy
Mandare
(Yields 40)
Ingredients:
1 cup (250 ml) white rice (sona masoori rice)
1 cup chopped pumpkin pieces (steamed)
1 and 1/2 cups water
1/4 teaspoon salt
Method:
Wash rice and soak for 4 hours, drain well in a sieve set over a bowl. Blend rice with rest of the ingredients listed above to a fine paste. Transfer into a bowl. The batter should be of a medium consistency, lightly coating the back of the spoon. I added only 1 and 1/2 cups water to grind and no more.
Divide the batter equally into three bowls (1 and 1/4 cups into each). As desired, colour the batter in each bowl with 5 drops of edible food colours.
Heat a steamer with water and lightly grease round moulds measuring 3.75-inches in diameter across the rim and 3-inches at the base. The batter when steamed will be 3-inches in diameter.
Pour a spoonful of batter and tilt the mould to thinly cover the base. Transfer filled moulds into the steamer and steam for 6 minutes until the batter is set. Using tongs, remove the moulds into a dish filled with little water to cool for a minute. Wipe the wet mould underneath with a kitchen towel and carefully remove the steamed mandare starting from the edge and place on a clean cloth or thick absorbent paper towel. I used a butter spreader that had a blunt point to release the batter from the edge.
Repeat the above in batches until all the batter has been steamed.
Sun-dry for a couple of days turning them around and store in an airtight container. Alternatively, dry them in a dehydrator turning them back and forth at intervals until completely dried, around 4 hours.
On Christmas Eve or when ready to consume, heat oil on medium flame for deep frying. With a pair of tongs, fry each quickly until puffed and crisp. Drain on absorbent paper towels.
Serve mandare in the Christmas platter accompanied with other sweets.
Note:
- Use any white rice not parboiled or rice flour.
