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Arisa Pitha
Method
- Boil 2 ltrs water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
- Pour semolina slowly and stir continuously, cover the pan and reduce the flame.
- Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
- Knead it properly to make a smooth dough.
- Heat a pan, add coconut and sugar, fry till the coconut turns golden brown.
- Make small balls of semolina dough, roll it and stuff it with the fried coconut.
- Deep fry till golden brown.
Ingredients:
1 cup - good quality rice
1/2 kg - jaggery
4 nos - cinnamon (powdered)
200 gms - vegetable oil or ghee
½ tsp - salt
1 cup - good quality rice
1/2 kg - jaggery
4 nos - cinnamon (powdered)
200 gms - vegetable oil or ghee
½ tsp - salt
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