recipes
Published: 12:49 AM, 13 December 2017
Dudh chitoi pitha
Ingredients:
3 cups of atop or pulao rice v water as needed v salt as needed v oil for greasing the tawa v 1/2 cup of palm date jaggery * 2-3 cardamoms v 2 cinnamon sticks v 3 liters of milk
Method:Soak the rice for 4-5 hours v Roast the rice in a tawa so that the rice grains become powdery. v Mix the roasted rice in 1 cup of lukewarm water and a pinch of salt. * Make sure that the mixture is neither too thin nor thick-so add just a bit of water at a time and mix. v Heat a thick tawa (the ones that are especially made to cook chitoi pitha) and grease it with oil. * Now take a big spoon and pour a spoonful of the mixture in circular motion so that a round shaped chitoi pitha forms. v Put the lid on and cook for 4-5 minutes. The pitha will swell into a beautiful white round shape. Take it out and set aside. * Repeat to make a few more chitoi pitha. * In a cooking pot, mix the palm date jaggery with 3 cups of water. * Heat the mixture and sprinkle the cardamoms and cinnamon sticks. * Allow the mixture to boil. v Mean while, in a separate pot, boil the milk so that it thickens down to 2 liters of its volume from its original 3 liters. * Dip the chitoi pitha in this palm date jaggery syrup for a bit and set aside. v Mix the warm milk with the palm date jaggery syrup in which the chitoi pithas were initially dipped. v Now soak the chitoi pitha in this mixture for 4-5 hours. Serve chilled.
3 cups of atop or pulao rice v water as needed v salt as needed v oil for greasing the tawa v 1/2 cup of palm date jaggery * 2-3 cardamoms v 2 cinnamon sticks v 3 liters of milk
Method:Soak the rice for 4-5 hours v Roast the rice in a tawa so that the rice grains become powdery. v Mix the roasted rice in 1 cup of lukewarm water and a pinch of salt. * Make sure that the mixture is neither too thin nor thick-so add just a bit of water at a time and mix. v Heat a thick tawa (the ones that are especially made to cook chitoi pitha) and grease it with oil. * Now take a big spoon and pour a spoonful of the mixture in circular motion so that a round shaped chitoi pitha forms. v Put the lid on and cook for 4-5 minutes. The pitha will swell into a beautiful white round shape. Take it out and set aside. * Repeat to make a few more chitoi pitha. * In a cooking pot, mix the palm date jaggery with 3 cups of water. * Heat the mixture and sprinkle the cardamoms and cinnamon sticks. * Allow the mixture to boil. v Mean while, in a separate pot, boil the milk so that it thickens down to 2 liters of its volume from its original 3 liters. * Dip the chitoi pitha in this palm date jaggery syrup for a bit and set aside. v Mix the warm milk with the palm date jaggery syrup in which the chitoi pithas were initially dipped. v Now soak the chitoi pitha in this mixture for 4-5 hours. Serve chilled.
