Madhurjan Thongba (Sweet Besan Dumpling in Milk)

Today I am posting a recipe from Manipur. Every day this month I will post a recipe from a different state in India.

Manipur is one of the states in North Eastern India. For the longest time these states had very little exposure in the Indian mainstream. Manipur is known for Manipuri dance, the classical Indian dance style with its delicate movement and grace. But not much else is known about Manipur.

When I was searching for Manipuri recipes I reached out to a Facebook group. I received a response and offer to help. But by the time I got the response I had already found this website. I thought it would be easiest to stick to a dessert as the special ingredients in savory dishes are hard to find. I had leftover oil from frying the jalebi and decided to try Chakao Matum or black rice boondi. It tasted alright but the color of the boondi was off. So I decided to try a different dessert from the same website.

Madhurjan Thonbga is a Manipuri Athoomba or dessert. Sweet besan dumplings are dropped in thickened sweetened milk with some fresh coconut. The besan naturally adds a very unique and pleasant flavor in this sweet dish.

You will need
1 1/2 cup milk
4 tbsp. besan
2 tbsp. fresh shredded coconut (I used frozen)
2 tbsp. + 2 tsp. sugar divided
1 tsp. cardamom powder
1 bay leaf
Oil to deep fry

On a low flame bring the milk 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 the bay leaf and 2 tbsp. sugar. Continue to simmer for a couple more minutes. Add the drained dumplings to the milk and continue to simmer for another few minutes.

Add the fresh coconut and cardamom powder. Turn off heat.

Serve hot or cold.