Bhubaneswar, Jan 4: Arisa pitha, a fried cake crafted from rice and jaggery, boasts diverse cultural variations across India. Known as arisa pitha in Odisha, it is referred to as arsa pitha in Uttarakhand, arisha in Jharkhand, gur anarsa in Bihar, ghila pitha in Assam, phulkein in Meghalaya, teler pitha in Bengal, arisselu in Andhra Pradesh, adhirasam in Tamil Nadu, anarsa in Maharashtra, and kajjaya in Karnataka. A notable tradition among Odia bridegrooms involves presenting a basket of arisa pithas to their in-laws, symbolizing wealth and prosperity.
Here's a simple recipe for Arisa Pitha:
2 cups rice flour
1 cup jaggery (grated)
Water (as needed)
Oil (for deep frying)
Prepare the Rice Flour:
Dry roast the rice flour in a pan over medium heat until it turns light golden brown. Make sure not to burn it.
Allow the roasted rice flour to cool.
Prepare Jaggery Syrup:
In a separate pan, add the grated jaggery and a little water.
Heat the mixture over medium heat until the jaggery dissolves completely.
Strain the jaggery syrup to remove any impurities.
Make the Dough:
In a large mixing bowl, combine the roasted rice flour and the strained jaggery syrup.
Mix well to form a smooth and pliable dough. Add more water or rice flour if needed.
Shape the Pithas:
Take a small portion of the dough and shape it into a smooth ball. Flatten the ball to form a small disc.
Repeat this process with the remaining dough.
Heat oil in a deep pan or kadai over medium heat.
Carefully slide the shaped pithas into the hot oil and fry until they turn golden brown and crisp on both sides.
Use a slotted spoon to remove the fried pithas and place them on paper towels to absorb excess oil.
Allow the Arisa Pithas to cool before serving.
Arisa Pitha is typically enjoyed during festivals and special occasions. Adjust the sweetness according to your preference by adding more or less jaggery. Enjoy this delicious traditional treat!