Ingredients with Measurements:
- 2 cups of rice flour
- 2 cups of jaggery
- 2 cups of water
- 1/4 teaspoon of cardamom powder
- 1/4 teaspoon of nutmeg powder
- 2 tablespoons of ghee
Special Equipment Needed:
- Medium-sized saucepan
- Rolling pin
- Greased baking tray
Step-by-Step Instructions:
1. In a medium-sized saucepan, melt the jaggery on low heat until it is completely melted.
2. Add the water and stir until the jaggery is completely dissolved.
3. Add the cardamom and nutmeg powder and stir until combined.
4. Remove the saucepan from the heat and set aside to cool.
5. In a medium-sized bowl, mix together the rice flour and ghee until it forms a dough.
6. Divide the dough into small balls.
7. Grease a baking tray with ghee.
8. Take one ball of dough and roll it out into a thin circle.
9. Place the rolled out dough onto the greased baking tray.
10. Repeat steps 8 and 9 for the remaining dough balls.
11. Preheat the oven to 350°F.
12. Bake the pithas for 15 minutes.
13. Remove the pithas from the oven and let cool.
14. Once cooled, pour the jaggery syrup over the pithas.
15. Serve the pithas warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 5g
Carbohydrates: 60g
Protein: 3g
Substitutions for Ingredients:
- Coconut oil can be used instead of ghee.
- Brown sugar can be used instead of jaggery.
Variations:
- The pithas can be filled with coconut or nuts before baking.
- The pithas can be served with a dollop of yogurt or ice cream.
Tips and Tricks:
- Make sure the jaggery syrup is completely cooled before pouring it over the pithas.
- The dough should be rolled out as thin as possible for the best results.
Storage Instructions:
The pithas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pithas can be reheated in the oven at 350°F for 5 minutes.
Presentation Ideas:
The pithas can be served on a plate garnished with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
- Chopped nuts
- Cardamom powder
Pairings:
- Yogurt
- Ice cream
Suggested Side Dishes:
- Sambar
- Coconut chutney
Troubleshooting Advice:
- If the pithas are not cooked through, bake them for an additional 5 minutes.
Food Safety Advice:
- Make sure the jaggery syrup is completely cooled before pouring it over the pithas.
Food History:
Manda pitha is a traditional Indian sweet dish that is usually served during festivals and special occasions. It is believed to have originated in the state of Odisha.
Flavor Profiles:
Sweet, nutty, and spicy.
Serving Suggestions:
Manda pitha can be served as a dessert after a meal or as a snack.
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Region: Indian