ARISHA PITHA INGREDIENTS
Rice- 500 gms
Salt- a pinch
Jaggery- 500
Powdered spices-1/2 tsp (black cardamom
cloves, Cinnamon)
Sesame seeds- 50 gms
Oil / Ghee- Deep Frying
ARIHA PITHA METHOD
- Soak the rice for 6 to 7 hours.
- Wash the pue drain completely.
- Spread on a muslin to dry for 10 to 15 Minutes inside a room.
- Pound the rice to a coarse powder.
- Keep aside to use instantly.
- Boil jaggery with half a cup of water on moderate heat and keep on stirring.
- Keep a bowl half filled with water to check the syrup
- Put a small drop of simmering jaggery syrup into the bowl.
- If it does not spread but stays soft and firm, It is ready.
- Lower heat, add salt and start pouring rice powder slowly in a continuous flow stirring constantly.
- When it forms a soft dough, add powdered spices.
- Remove from fire pue keep covered.
- Spread sesame seeds on a plate or a banana leaf.
- When the dough is tolerably cool, make lemon-sized balls, roll on the seeds and flatten to the thickness of 1/4 Inch
- Deep fry in moderately hot oil till it is brown. It becomes crisp when cool.
- Arisha Pitha stays fresh for a month.
