Mando | How to make Mando

By Sweta Shet  |  6th Oct 2016  |  
4.7 from 3 reviews Rate It!
  • Mando, How to make Mando
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About Mando Recipe

A konkani festive sweet.

The delicious and mouthwatering Mando is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Mando is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Mando. Sweta Shet shared Mando recipe which can serve 10 people. The step by step process with pictures will help you learn how to make the delicious Mando. Try this delicious Mando recipe at home and surprise your family and friends. You can connect with the Sweta Shet of Mando by commenting on the page. In case you have any questions around the ingredients or cooking process. The Mando can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Mando with other users


Ingredients to make Mando

  • For dough:
  • maida - 1 cup
  • Oil/ ghee - 1 tsp
  • salt a pinch
  • water
  • For Filling:
  • Shredded coconut - 2 cups
  • Thin sooji - 1/2 cup
  • Powdered sugar - 1/2 or 3/4 cup depending on taste
  • cardamom pwd - 1/2 tsp
  • sesame seeds - 1 tsp
  • oil for frying

How to make Mando

  1. Make a dough with maida, ghee, salt and water. It should be a hard but pliable dough. Keep aside covered with a slightly wet cloth.
  2. Dry roast the sooji and coconut separately and keep to cool.
  3. When completely cool grind in a mixer, not too fine but slightly coarse. Take out on a plate and mix in the sugar, sesame seeds and cardamom powder.
  4. Heat oil for deep frying. The oil should be medium hot.
  5. Make small balls of dough and roll out like puri size, but as thin as possible. They shouldn't puff up like puris.
  6. The mandos are to be made one by one. Don't fry all together. Fry one on both sides. Take out on a plate. Sprinkle filling on the whole puri. The filling will stick to the mando. Fold in semi circle a bit off the centre and then another fold the other side. This whole step should be done very quickly before the mando hardens, otherwise it will break while folding.
  7. In this way fry and make all.

My Tip:

You can roast the coconut and sooji first and while it is cooling make the dough. If you are rolling all the puris in one go then arrange on a plate without touching each other and keep covered with wet cloth. Take one by one while frying. I have sprinkled filling only inside but if you prefer more sweet then dip the puri directly into the filling after frying and turn on both sides then fold. It will be covered fully in the sweet mixture. The filling mixture can be changed as per preference, if you dont like coconut then omit it.

Reviews for Mando (3)

Varsha Chhajed2 years ago


Zeenath Amaanullah2 years ago

yummmyyyyy recipe dea..:blush::blush:

Pooja Malini2 years ago


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