North Karnataka Special ! Mandige for you :)

Hi,
For people who are from this region - North Karnataka-hubli, dhrwad,belgaum and Maharashtra border are very much akin to this famous sweet which is a must for Bhoomada oota ( spl banana leaf serving for the groom and his sisters and mom on cascaded banana leaves ) on the varapooja ( evening prior to the wedding, also called reception at some places ).
The recipe and the procedure to make it at home :
This would make around 8 mandige of 15 cm radius each.
You need :
200 gms maida.
pinch of soda ( optional) .
150-200 gms sugar.
10-15 gms cardomom ( elaichi ).
fresh cream 2 spoons.
pure ghee 1-2 spoons.
A little rice flour .
Cooking Oil.
what next:
1. Take maida around 150-200 gms . Add a pinch of soda (optional- necessary if shortage of time as it soaks maida fast).
2 Take around 4 spoons of milk anf mix luke warm water with it.
3. Now start mixing the maida and water slowly putting little water and kneading the dough evenly. after you have got the whole lump set , just add around 4 spoons of oil to the dough making small depressions/ pores in it. This is important to set the maida soft. Now leave it to soak for around 1.5 hrs.
4. Meanwhile peel off the cardomom and mix it with the sugar and grind it in mixer to make a nice smooth powder. Keep it aside to cool.
5. After the sugar powder has cooled , add around 2 spoons of fresh cream and lil ghee and start mixing the sugar powder evenly and try to make it into dough consistency. Till then keep using ghee and cream in small amounts to render it soft. You can also add a little maida so that it gets evenly spread when you stuff and roll it .
6. Now check if the maida dough has got soaked - same texture which u use to prepare other holige/poli/paratha .If not try to beat it and make it soft.
7. Now when the dough is soft and ready , make the dough into a cup shape using your hand , take a fistfull of sugar filling and put it inside the cup and close it properly from all sides.
8. Now you can roll this as you do for chapathi using rice flour or maida. Rice flour is better as it helps crispiness. You can make it howmuch ever thin you want. The more thinner , the more crispy.
9. You can cook this in two ways. One way is by putting it on an inverted earthern pot which is rare in home, other way is to use simple nonstick tawa.
10. Keep it on sim and cook for long time. Handle very carefully beacuse the sugar filling inside may tear out the mandige. Flap the mandige and bake it again till it turns golden brown.
11. Now you can either fold it at middle or simply take it out of tawa.
12. Serve with ghee and milk (optional) and powdered sugar ( people who eat more sweet ).