Arisa  Pitha

Ingredients:

1. 1. 1. 1. 2 cups Raw rice

         2. 1amd 1/2 cup Jagery

         3. 1 cup water

         4. Salt to taste

         5. 1 Tsp Cardamom powder

         6. 2 tsp Sesame seeds for garnishing(Optional)

         7. Oil for deep frying

Instruction:

1. Soak raw rice in water for 4 to 5 hours or overnight. Wash thoroughly and drain all the water.

2. Spread the rice on a clean cloth and let it dry for about an hour. The rice should be slightly moist, not completely dry.

3. Grind the rice in small batches to make a fine powder using a grinder.

4. In a deep pan, add 1 cup of water, jaggery, a pinch of salt, and cardamom powder.

5. Heat on medium flame, stirring continuously until the jaggery dissolves completely and a syrup is formed.

6. To check the syrup's consistency, drop a little into a bowl of water. If it doesn’t dissolve and you can form it into a soft ball, it's ready. Now Turn off the heat.

7. Gradually add the rice flour to the hot sugar syrup while stirring continuously to form a smooth dough.

8. Once the dough is formed, add 1 tablespoon of ghee and mix gently.

9. Cover and let it rest for 5 to 10 minutes.

10. Grease your palms (or a banana leaf) with a little ghee.

11. Take a small portion of the dough and shape it into a small, thick disc (like a puri).

12. Sprinkle sesame seeds on top and gently press them into the dough.

13. Heat ghee or oil in a frying pan over medium heat.

14. Carefully slide in the prepared pithas and fry them, turning occasionally, until they turn golden brown on both sides.

15. Remove and place them on a paper towel or plate to cool.

16. Allow the Arisa Pitha to cool before serving.

*Note: These Arisa Pithas can be stored in an airtight container and will stay fresh for up to a month. While they can also be prepared using sugar, the traditional recipe calls for jaggery, which gives them their authentic taste and rich flavor.