Arisa Pitha holds a special place in most Odia households, traditionally prepared on three main occasions. It is made during Makara Sankranti in January, using freshly harvested rice from the villages. It is also offered on Thursdays during Manabasa Gurubara during the months of Margasira (November and December). And in western Odisha, the dish is a key part of Nuakhai, the festival celebrating newly harvested rice, usually occurring in August or September.
But for Sagarika Panda, the memories of this sweet go beyond festivities. Growing up in Bhubaneswar, she watched her mother Minati fry batches of Arisa Pitha at the end of summer breaks. She would pack them carefully for her elder brother, Subrat, to take back to his boarding school. With their long shelf life of over six months, they were the perfect snack—something comforting to eat when homesickness crept in.
Sagarika also remembers seeing baskets full of Pithas being sent by Odia bridegrooms to their in-laws, as a gesture of prosperity and goodwill. The real master in her family was her late mother-in-law, Soudamini. She had a knack for shaping the dough into perfectly uniform balls, flattening them into neat discs, and frying them just right. When Sagarika tried making them in her own kitchen upon moving to Kochi, it took a few attempts to get them close to this standard. But once she did, they became a favourite at home.
Now, she finds herself doing the same: frying extra batches and packing them for her daughter, Gungun, to take back to college after her semester breaks. It’s fascinating how certain traditions indeed come full circle.
| Rice (short-grain) | 1 cup (500 grams) |
|---|---|
| Water | for soaking + extra ½ cup |
| Jaggery | 370 grams |
| Cardamom powder | 1 teaspoon |
| Ghee | 1 tablespoon + extra |
| Sesame seeds (optional) | 50 grams |
| Refined oil | 500 ml |
What You Will Need
Kadhai for frying, heavy-bottomed kadhai for making jaggery and rice dough (which is very glutinous), mixer-grinder, bowl, clean cotton cloth, butter paper or banana leaf
Instructions
Begin by placing the rice in a bowl and soaking it in enough water to fully cover the grains. Leave it to soak overnight. This helps soften the rice and makes it easier to grind.
The next day, drain the water completely. Spread the soaked rice out on a clean cotton cloth and allow it to air-dry. The rice should be fully dry to the touch before grinding, as any moisture can affect the texture of the flour.
Once the rice has dried completely, grind it in a mixer or a grinder to make a fine rice flour. Set this aside.
Place the jaggery in a thick-bottomed kadhai or pan. Add half a cup of water and heat it on a low flame. Stir continuously as the jaggery melts, ensuring it does not burn. Continue stirring until the syrup becomes sticky and slightly thick.
Gradually add the rice flour to the jaggery syrup, stirring constantly to prevent lumps from forming. Keep stirring until the mixture comes together into a smooth, soft dough.
Switch off the flame and add the cardamom powder and 1 tablespoon of ghee. Mix well so the flavours are evenly incorporated.
Grease a plate lightly with some ghee and transfer the dough onto it. Spread it out gently, allowing it to cool completely. This will make it easier to shape the pithas.
Once cooled, take a piece of butter paper or a banana leaf and lightly grease it with ghee. Take a small portion of the dough and shape it into a small, round pitha. If you enjoy the flavour, sprinkle some sesame seeds on top.
Heat oil or ghee in a pan over a low flame. Fry the pithas slowly, turning them gently, until they are evenly cooked and golden. Cooking on a low flame is important to ensure they cook through without burning.
Enjoy the Arisa Pitha, or Ghee Pitha as it is fondly known in Odisha, during the harvest season.
Tips:
- It is best to use liquid jaggery when preparing the pithas.
- The pithas can be stored for up to 5 to 6 months in a cool and dry place, in an airtight container.
Sagarika Panda is a soft-skills trainer and image consultant based out of Mumbai. She loves trying new recipes, travelling, making vlogs, and helping people build their confidence through mentoring.
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