Raja Pitha

Name: Raja Pitha
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Odia
Ingredients: 250 g rice flour; 150 g Grated coconut; 120 g Jaggery; 2 g cardamom powder; 50 g khoa (mawa); 20 ml Ghee; 250 ml Water; 2 g Salt; 200 ml oil

A festive stuffed rice-flour sweet made during Raja Parba, filled with coconut and jaggery and either steamed or fried.

🇮🇳India· Odisha

Prep: 40 min
Cook: 30 min
Total: 70 min
Servings: 6
Difficulty: Medium
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Steamer
•Kadai

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 8 g
carbs: 34 g
fibre: 2 g
protein: 3 g
calories: 210 kcal

Instructions

1
Heat ghee (clarified butter) in a pan. Add grated coconut and fry gently for a couple of minutes.
2
Add jaggery (unrefined sugar). Cook until it melts and coats the coconut into a thick filling.
3
Stir in cardamom powder and khoa (dried milk solids) if using. Let the filling cool completely.
4
Boil water with a pinch of salt. Pour it over the rice flour and mix quickly.
5
Once cool enough to touch, knead the warm dough into a smooth, soft ball.
6
Divide the dough into small balls. Flatten each ball into a small disc.
7
Place a spoonful of filling in the centre. Seal the edges into a stuffed ball or flattened patty.
8
Steam the shaped pithas (rice cakes) for twelve to fifteen minutes, or deep-fry until golden brown.
9
Let them cool slightly before serving.

Chef's tips

Shape the rice flour dough while it is still warm, as cold dough cracks easily. If frying, keep the oil on medium heat so the pitha cooks through evenly.