Ingredients

• 2 cups boiled rice
• 1 coconut
• 2 cups jaggery
• 1 large cucumber
• 6 cardamoms, powdered
• Salt to taste
• ½ cup cashewnuts/almonds (optional)

 Method

1. Wash and soak the rice for 3 to 4 hours.
2. Grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.
3. Add the cardamom powder and let it stand for about an hour.
4. Add the chopped nuts, if desired.
5. Bake or steam till done.
    It really depends on the size of container, thicker the mandas more the time.  You can initially steam it for 30 minutes straight, after which you may test with toothpick or a knife and if it comes out clean it’s done.  If not steam further and check at 10 to 15 minute intervals.  The centre should be set and not jiggle.  It firms up further upon cooling.
6. Baking takes a fairly longer time about 1 to 1 1/2 hours. Baking also renders the mandas a bit hard, hence I prefer steaming.