Poda Pitha is generally made during Raja Parba.(Festival) .It is also served to Lord Jagannath and his siblings at Mausi Maa Temple on their way back after Ratha-Yatra, from Gundicha Temple to Jagannath Temple, Puri.
INGREDIENTS
Rice (Raw/Arua chaula) – 1 cup
Jaggery ( Gud) – 3/4 cup
Coconut (chopped) – 1/2 cup
Cheese (chena/khoya) – 1/2 cup
Ginger (crushed) – 1 tsp
Cardamom green – 3
Dry fruits -Raisins and Cashew-1/4 cup
Nutmeg powder – very small amount
Ghee – 1/4 cup
Water – 4 cups
Banana leaves – 6 pic
Salt – 1/2 tsp
METHOD:
- Clean and wash the rice. Soak the rice for four hours.
- Drain out water and grind the rice to make paste (keep it little coarse) by adding 1/2 cup water.
- Now take a heavy base pan , add ghee sauté dry fruits in ghee and keep it aside.
- In the same pan ,add water, jaggery, ginger, ghee, coconut, crushed black pepper, cardamom , salt
and boil it. when it starts boiling , add rice batter slowly and stir mix . Ensure no lumps created.
- Add cheese, Nutmeg powder and mix well to make a smooth dough.
- Take another heavy base kadai or pressure cooker , then put 2-3 layers of banana leaves on the kadhai then spread the dough on top of the leave eventually. Garnish with dry fruits and chopped fresh coconut on it. Again cover with banana leaves on it. Put the lid on kadhai, cook for 45 to 60 min on low flame.
- Insert a knife to check weather Pitha is ready or not. If dough is not sticking to the knife means Pitha is ready.
- Serve once it will cool down. Cut into small pieces.
Note : Poda Pitha is also be prepared with Urad dal and rice mix.
