Difference between revisions of "Arisa Pitha"
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# Boil 2 ltrs [[water]] in a wide mouth pan, add [[Granulated sugar|Sugar]],[[salt]],[[cinnamon]] powder and 1 tbsp [[ghee]] | # Boil 2 ltrs [[water]] in a wide mouth pan, add [[Granulated sugar|Sugar]],[[salt]],[[cinnamon]] powder and 1 tbsp [[ghee]] | ||
# Pour [[semolina]] slowly and stir continuously, cover the pan and reduce the flame | # Pour [[semolina]] slowly and stir continuously, cover the pan and reduce the flame | ||
Latest revision as of 14:04, 15 July 2012
Description
- Ethnicity - Orissa,East Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 1 cup: Good quality rice
- 1/2 kg: jaggery
- 4 no: cinnamon (powdered)
- 200 gm: vegetable oil or ghee
- ½ tsp: salt
Procedures
- Boil 2 ltrs water in a wide mouth pan, add Sugar,salt,cinnamon powder and 1 tbsp ghee
- Pour semolina slowly and stir continuously, cover the pan and reduce the flame
- Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
- Knead it properly to make a smooth dough.
- Heat a pan, add coconut and Sugar, fry till the coconut turns golden brown.
- Make small balls of semolina dough, roll it and stuff it with the fried coconut.
- Deep fry till golden brown.
