Arisha Pitha Recipe
Pithas are special delicacies within an Oriya home. On several festivals sweet pithas form an element of the celebrations.
The pitha might be broadly make the category cakes. Different types of pithas (Cakes) prepared from grain powder and gram dal.
The different pithas produced in Orissa are just like Peda, Chitau, Manda, Arisa, Kakara. Podapitha, Chakuli pitha and Enduri Pitha .
The sweet ones, Chhenapoda pitha are scrumptious. These dishes will also be regarded as festival specials because they are produced in huge quantity during virtually all of the festivals.
The preparation of the good pitha requires expertise and skill which are scrumptious to consume and very popular dish of the region.
Arisha Pitha is really a desert, prepared with grain flour kneaded with jaggery and fried in ghee/oil together with Seasoning of sesame seeds.
1/2 cup chopped coconut
1/2 cup sesame seeds
200 gm: Vegetable Oil or Ghee
Soak the grain in water for around two to three hrs. Wash it with water after which drain all of the water. Keep your grain to dry for around two to three minutes.
Grind the grain to create a semi-rough powder from it using a grinder. Heat cup water and add Jaggery.
Stir on medium flame. The syrup ought to be consistent. Gradually add grain powder towards the syrup and stir continuously to create dough.
Add chopped coconut inside it. Go ahead and take dough in small portions and flatten it together with your palms the same shape as small puri (thick).
Sprinkle little sesame seed on the top of small puri and press little. Now Fry these in oil till they become golden brown. Remove them and serve hot.
The gentleness from the pitha depends upon the consistency from the dough. It can save you it inside a airtight jar and store 15-20 days. A tough pitha might be preserved in 70 degrees for 2 days .
