A sweet dessert of odisha which is occasionally made in most of the festivals of odisha. The crispy outer layer surrounds soft insides.Although,cooking aarisha pitha is easy but tricky also.Because measurement and time are two important parts of the dish which i learnt from my mother..This is one of my mother’s signature dish.

Ingredients

  • 2 cups rice flour(only use home made fresh rice flour)
  • 1 cup jaggery
  • ½ liter cooking Oil/Ghee
  • Water

STEP BY STEP PREPARATION

STEP 1

  • Here i use Arua chaul/ Arwa Chawal/raw rice (can use basmati rice also).
  • Soak the rice in water for about 3 hours. Wash thoroughly and discard the water.
  • Dry the rice under shade/else in room temperature. We should not dry it under sunlight.it cant be dried in room temperature. Dry it using colander/traditional bamboo rice cleaner/white muslin cloth.We will dry until all the water from the cloth dry out.
  • Now  grind it and strain it to make a fine powder.

STEP 2

  • Before preparing any syrup for pitha its necessity to pure the syrup from impurities.Else you will feel the bad taste while eating pithas.
  • Heat ½ cup of water and jaggery in a pot. when jaggery dissolves in water strain the syrup through a sieve to remove all impurities.
  • Heat the syrup again on medium flame.The jaggery syrup should be consistence.

STEP 3

  • One of my best step for this pitha. When the syrup turns to solid,my mother always giving it to me saying that it’s a chocolate.And i was loved to eat that.Although i grown up but still i have always a weakness for this desi chocolate taste while she cooks pitha.
  • Take 1/2 tsp of syrup and drop it into a bowl of water.If the syrup doesn’t get dissolve in water then off the gas ,your syrup is ready.

STEP 4

  • Now add rice flour slowly into the syrup. stir it continuously to avoid lumps.Now keep it a side.

STEP 5

  • Grease your plastic polythene or banana leave. Now make small balls of the mixture and flatten it using your finger.

STEP 6

  • Now heat oil and fry pitha on medium flame,until crispy and brown both the sides

STEP 7

Serve this classy dessert when its warm and enjoy your any festivals…

Directions

  1. Soak the rice in water for about 3 hours. Wash thoroughly and discard the water.
  2. Dry the rice under shade/else in room temperature. We should not dry it under sunlight.it cant be dried in room temperature. Dry it using colander/traditional bamboo rice cleaner/white muslin cloth.We will dry until all the water from the cloth dry out.
  3. Now  grind it and strain it to make a fine powder.
  4. Heat ½ cup of water and jaggery in a pot. when jaggery dissolves in water strain the syrup through a sieve to remove all impurities.
  5. Heat the syrup again on medium flame.The jaggery syrup should be consistence.
  6. Take 1/2 tsp of syrup and drop it into a bowl of water.If the syrup doesn’t get dissolve in water then off the gas ,your syrup is ready.
  7. Now add rice flour slowly into the syrup. stir it continuously to avoid lumps.Now keep it a side.
  8. Grease your plastic polythene or banana leave. Now make small balls of the mixture and flatten it using your finger.
  9. Now heat oil and fry pitha on medium flame,until crispy and brown both the sides.serve hot.

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