Manda Pitha ( ମଣ୍ଡା ପିଠା )

Speacility : Lakshmi Puja ( Manabasa Gurubara ) ( ମାଣବସା ଗୁରୁବାର )
Ingredients : Ingridients : ( ଆବଶ୍ୟକ ସାମଗ୍ରୀ )
Suji (ସୁଜି ) or Rice ( ଚାଉଳ ) -150 gm
Grated coconut ( ନଡିଆ କୋରା ) – 1
Sugar ( ଚିନି ) - 75gm-
Aleicha( cardamom) ( ଗୁଜୁରାତି )- 4 pcs
Salt ( ଲୁଣ )– as per taste ( ଲୁଣ ଆବଶ୍ୟକ ଅନୁସାରେ )
milk ( 2 cups )or water ( 2 cups )
vegetable oil or ghee (ରିଫାଇନ୍ ତେଲ କିମ୍ବା ଘିଅ)
HowToMake: How to Prepare ( ପ୍ରସ୍ତୁତି ପ୍ରଣାଳୀ ) :


Soak the raw rice for 20-25 mins. Wash the soak rice properly and drain all the water. Put in a grinder and grind into a fine powder. Cooking Bring the milk and water to boil. Add salt and the rice flour in small batches and mix continuously so that no lumps are formed. Stir the mixture on a low flame for about 15 minutes till it takes on a softer consistency than the dough used for making rotis . Switch off the flame at this stage. Allow the dough to cool down a few degrees till it is tolerable. Wipe ghee or oil all over your hands and knead the dough for 5 mins to make it smoother. Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min, when semi cooked, add crushed cardamom. When cooked take out from flame, keep aside. Rub some more oil over your hands. Break small balls out of the dough. Flatten out and put some of the coconut stuffing on it,close and mould into balls. Spread some banana leaves over the idli plates. Put the balls over it. Close the lid and steam 20 mins. Now manda pitha is ready.

Description: Manda Pitha (Oriya: ମଣ୍ଡା ପିଠା, Sanskrit: मण्डक पिष्टा) is a steamed Pitha which is prepared in all parts of Orissa during festivals falling on Monsoon and Post Monsoon seasons like Manabasa guruvar, Durga Puja, Kumar Purnima, Gamha Purnima etc. The Pitha bears some similarities with Modak of Maharashtra and Kozhakkattai of South India.The outer covering consists of steamed rice flour and inner filling is of coconut, jaggery, black pepper and Chhena.

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