Arisa Pitha – Odia Rice, Jaggery and Sesame Cakes

Ingredients

• 500 g short-grain raw rice
• 400–500 g jaggery
• ½ cup water for the syrup
• ¼ cup white sesame seeds
• 2 tbsp grated dry coconut (optional)
• A pinch of cardamom (or edible camphor) and salt
• Oil or ghee for deep frying

Method

1. 1Soak the rice 4–7 hours, drain and dry on a cloth until just damp.
2. 2Grind or pound it to a fine flour while still slightly moist, and sieve.
3. 3Boil the jaggery with the water to a one-string syrup.
4. 4Lower the heat and add the flour gradually, stirring hard, until a thick glossy dough leaves the pan. Mix in coconut, cardamom and salt and cool until you can handle it.
5. 5Shape lime-sized balls, press into sesame seeds and flatten to discs about 5 mm thick.
6. 6Deep-fry over medium heat until golden-brown, then press each between two flat ladles to squeeze out excess oil. They crisp as they cool.