Arisa pitha
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Crisp, chewy discs of rice flour and jaggery dough, coated in sesame and deep-fried. One of Odisha’s oldest festive pithas.
Region: OdishaOccasion: Festivals such as Raja, Dussehra and Manabasa GurubaraTime: 1 hour + soakingServes: 15 piecesVegan
Ingredients
- 2 cups raw rice, soaked overnight, drained and dried on a cloth for 30 minutes
- 1 cup grated jaggery
- ½ cup water
- ½ tsp cardamom powder
- 3 tbsp white sesame seeds
- Oil for frying
Method
- Grind the slightly damp rice into a fine flour and sieve it.
- Boil the jaggery with water to a sticky syrup that forms a soft ball when dropped in water.
- Lower the heat, add the cardamom and rice flour and stir hard until it forms a smooth dough. Cool until warm.
- Shape small balls, flatten them into discs on a greased surface and press one side into sesame seeds.
- Fry on low heat until they puff a little and turn brown. Press each between two spatulas to squeeze out extra oil.
History
Arisa pitha has long been made in Odisha and is among the dry sweets offered at the Jagannath Temple.
Significance
It keeps for days, so families make it in large batches for festivals and to send to relatives.