Odia/Odisha Manda Pitha

Introduction:

Manda Pitha is a traditional delicacy prepared in Odia homes especially on the occasion of festivals. It finds prominence in the Manabasa Gurubar Puja held in the holy month of Margashir. The traditional variety uses steamed rice flour for outer covering and coconut and jaggery for the stuffing. Gradually, with the passage of time, certain modified variants have also come up where rice flour is replaced with semolina and jaggery with sugar. A truly typical Odia delicacy.

Ingredients:

Crushed rice (chaula chuna) in two cups
Milk (khira) in three cups
One cup of finely grated coconut (nadia kora)
The amount of sugar (chini) should be 3/4 cup.
Five to six small cardamoms (aleicha)
One teaspoon of black pepper powder (gol maricha)
A pinch of salt (luna) should be added.

Making Procedure:

1. In a heated frying pan, combine finely grated coconut with sugar. Mix thoroughly with cardamom and black pepper powder.
2. The milk should be heated. The milk should be salted also.
3. Add crushed rice to boiling milk to prepare dough. Continuously stir the mixture and boil until thick dough is obtained.
4. Keep the dough at room temperature and knead it with a spoon of oil to soften it. You should form eight to ten balls by rolling them between your palms.
5. Place the stuffing inside each ball after it has been flattened.
6. Close the flattened balls after placing the stuffing and gently round them again.
7. Steam the stuffed balls for 3-4 minutes in a steamer. Serve them hot on a sizzler plate.

It may also be served in room temperature.