Madhurjan Thongba - Manipur Dessert

Today it's quite unique and comes every four years...yes today is 29th Feb and we are in 29th "Foodie Monday" Blog hop. This week we are exploring and tasting food from 7 sister region of India(I mean North East Indian Cuisine).  Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, and Tripura are part of North East India and all these cuisines have influence Indian, Chinese and other neighbouring country food.
Today I am proudly representing a dessert from Manipur called Madhurjan Thongba (Sweet dumplings in Milk).This is easy dessert which can be made under 30 mins.This can be served hot or cold but i loved the colder version.
Mani means a jewel and Manipur is a land of jewels. It's rich culture excels in every aspect as in dance, theatre, sculpture. This cuisine have many delicious dishes which are simple to cook and healthy to eat.The staple diet of Manipur consists of rice, fish, large varieties of leafy vegetables. Iromba is a popular Manipuri dish, this fish chutney consists of fermented fish called Ngari and chillies. Fish have their prominent place in Manipuri cuisine.Ngari is a favourite among the locals, they can give up the meal a day but they can't live without Ngari a day. Food is served traditionally on banana leaves and eaten by sitting on the floor.

You may also like to check other Indian Desserts
Instant Jalebi (Indian)
Badusha (Indian)
Chawal Ki Kheer ( Rice Pudding)
Sheer Khurma (Indian)
Sweet Corn Halwa
Chocolate Cardamom Sandesh
Khubani ka Meetha(Dry Apricot Sweet)
Coconut Moong Dal Halwa Truffle

Level: Easy
Total time: 25 mins
Serves: 2
Cup: 250ml
Source: Here


Besan / Chickpea Flour/ Gram Flour: 1/2 cup
Salt a pinch
Baking Soda a pinch
Butter/Ghee: 1 teaspoon
Sugar: 2 Tablespoons + 1 teaspoon (for the dough)
Full Fat Milk/ Half and Half: 2 cups
Tej Patta/ Bay leaf: 1 small 
Cardamom/Elaichi powder : 1/2 teaspoon
Desiccated Coconut:  2 Tablespoons (Optional)
Nuts (Optional and i used fried cashews and almonds)
Oil to deep fry 

In a bowl mix the Besan, 1 teaspoon Sugar, Baking, Ghee with very little water and make a stiff dough(like Chapati dough).
Heat the oil in a pan.
Make small lollipop size round pieces of the dough and gently drop them in the hot oil. Fry the dumplings until golden brown.
Remove onto paper towel.
While the dumplings are frying, Boil the Milk in a saucepan on other burner, add the Tejpatta, Elaichi, Nuts & the Sugar.
Boil it for about 5-8 minutes keep on stirring and add the dumplings .
Boil it for another 2-3 minutes and add Coconut.

If you like thick consistency then you can replace 1 cup of milk with evaporated milk.

Wanna try....let set go....
Madhurjan Thongba is going to be part of #foodiemonday #NorthEastCuisine #bloghop 


  1. glad to know abot this authentic Manipuri dish....Pinning it to my board on North eastern cusine....

  2. This dessert is new to me, but looks and sounds so good. Love it! Would sure give it a go!

  3. This dessert recipe is quite new to me. Fried Besan balls brewed in milk with tejpatha flavour is quite interesting. Thanks for posting many such regional recipes on your beautiful blog.


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