Pithas are special delicacies in an Oriya home. On different festivals sweet pithas form a part of the celebrations.
The pitha may be broadly put in the category cakes. Different kinds of pithas (Cakes) prepared from rice powder and gram dal.
The various pithas made in Orissa are like Peda, Chitau, Manda, Arisa, Kakara , Podapitha, Chakuli pitha and Enduri Pitha..
The sweet ones, Chhenapoda pitha are delicious. These dishes are also considered as festival specials as they are made in huge quantity during all the major festivals.
The preparation of a good pitha requires skill and expertise and these are delicious to eat and extremely popular dish of this region.
Arisha Pitha is a desert, prepared with rice flour kneaded with jaggery and fried in ghee/oil along with Seasoning of sesame seeds.
1 cup rice
1/2 cup chopped coconut
1/2 cup sesame seeds
1/2 kg: Jaggery
200 gm: Vegetable Oil or Ghee
How to Make:
Soak the rice in water for about 2 to 3 hours. Wash it with water and then drain all the water. Keep the rice to dry for about 2 to 3 minutes.
Grind the rice to make a semi-rough powder of it by using a grinder. Heat ½ cup of water and add Jaggery.
Stir on medium flame. The syrup should be consistent. Slowly add rice powder to the syrup and stir continuously to form dough.
Add chopped coconut in it. Take the dough in small portions and flatten it with your palms in the shape of small puri (thick).
Sprinkle little sesame seed on top of small puri and press little. Now Fry these in oil till they become golden brown. Take them out and serve hot.
The softness of the pitha depends on the consistency of the dough. You can save it in a air tight jar and store 15 to 20 days. A hard pitha may be preserved in room temperature for two weeks.