Orissa
Manda Pitha
Ingredients
500 gm (2 cups) rice
1 fresh coconut
100 gm (1/3 cup) jaggery or sugar
100 gm (1/3 cup) home made cheese or chenna (made like paneer but the
water is not drained too long so it remains soft)
1 tsp salt
½ tsp green cardamom or elaichi powder
Method
The coating
Soak the raw rice overnight. Then drain the water and spread the raw rice out for 30 minutes in the shade.
Grind the raw rice to a fine powder. Take 150 ml (2/3 cup) of water in a pot and place it on the stove. When the water starts boiling, add the salt and then the rice flour slowly. Knead continuously so no lumps form.
When the dough thickens (and reaches chapatti dough thickness levels) remove from heat and keep aside for some time. After it cools down, mash it with hands so till it is smooth and like a dough.
The filling
Grate the coconut, add chenna, jaggery and cardamom powder and mix well. Place the mixture in a frying pan and fry for some time till the water from the mixture dries.
Make small balls from the rice mixture dough. Size of the balls should be as big as the balls one makes for chapattis. Press in the middle with your thumb to make place for the filling and fill. Then close it with your hand and steam for 10 minutes.
Manda Pithas are ready. Serve them cold.
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