Authentic Odia Pitha with Warm Jaggery Rabri
Indulge in traditional Odia Pitha, a delightful golden-brown pan-fried rice cake infused with coconut and fennel. Served alongside warm, cardamom-scented jaggery rabri, it offers a deeply comforting blend of rustic textures and rich, sweet flavors.
55min
Total Time
4
Servings
Odia
Cuisine
Recipe
1
In a heavy-bottomed pan, reduce the full-fat milk on medium-low heat until it thickens to half its original volume, stirring frequently.
2
Stir liquid jaggery and green cardamom powder into the thickened milk, simmer for another two minutes, and keep the warm rabri aside.
3
In a mixing bowl, combine the rice flour, grated coconut, grated jaggery, fennel seeds, and a pinch of salt.
4
Gradually add warm water to the mixture to form a smooth, thick, spreadable batter.
5
Heat a skillet over medium flame and brush it generously with ghee.
6
Pour a ladleful of the batter onto the skillet, spreading it slightly to form a thick pancake.
7
Cover and cook on low heat until the bottom turns golden and crisp, then flip and cook the other side with a little more ghee until done.
8
Serve the hot pitha immediately alongside the warm jaggery rabri.
Ingredients
1 cup freshly ground soaked rice flour
1/2 cup grated fresh coconut
1/3 cup grated jaggery
1/2 tsp crushed fennel seeds
A pinch of salt
2 tbsp ghee for frying
2 cups full-fat milk for rabri
2 tbsp liquid jaggery for rabri
1/4 tsp green cardamom powder
*This AI-generated recipe may contain inaccuracies.