Barappa manju ｜ Our Regional Cuisines

1. Mix baking powder and sugar with the wheat flour, and sift the mixture three times.

2. Divide the sweet bean paste into 20 portions and shape them into balls.

3. While gradually adding water to 1, mix by hand until it reaches the softness of an earlobe.

4. Cover with a damp cloth and let it sit for 5 to 6 minutes, then divide it into 20 portions.

5. Spread the dough on the palm of your hand, wrap it around the sweet bean paste to form a shape, place it on top of "Barappa," and steam in a steamer with steam rising for about 10 to 15 minutes.

6. When making the dough, do not add all the water at once; instead, add it gradually while observing the texture.
The size of the manju can be adjusted according to preference.
Various modifications to the sweet bean paste, such as using sweet potatoes or pumpkins, are appreciated.
"Barappa" should be picked in early summer and preserved by freezing after drying in the shade.