Friday, May 22, 2009
Arisha Pitha-Orissa Special
2 cups rice
2 cup brown sugar/jaggery (guda)
½ litre ghee/refined cooking oil
Soak the rice in water for about 2 to 3 hours.
Wash it with water and then drain all the water.
Keep the rice in room temperature to dry for about 2 to 3 minutes.
Grind it to make a semi-rough powder of it by using a grinder.
Heat ½ cup of water and add jaggery.
As you go on stirring on medium flame, the boiling water forms a syrup.
The syrup should be consistent.
Slowly add rice powder to the syrup and stir continuously to form a batter.
Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris. Fry them in ghee/oil till done.
Take them out and serve hot.
The pitha also tastes great when served after cooling.
You may also preserved it in room temperature for about 3-4 weeks.
Posted by Mugdha Mohanty