Malai poa COURTESY
Teller pitha is one of the most common form of rice cakes prepared in households. However the taste truly unfolds only during winter when fresh jaggery and rice-powders are available. Sometimes these are served in date-juice. Malai Poa is an improved version of the teler pitha with lots of cream used in it.
Ingredients:
1 cup rice powder
2 tbsp brown atta
¾ cup grated date jiggery
2 liters milk , ¼ cup sugar
2 tbsp grated pistachio
Oil for deep fry
Method:
Heat the milk with sugar and keep on stirring until it reduces to about 2 cups. Keep this cream aside for next step. In a bowl, mix rice-powder, brown atta, jaggery and a little water to make a thick but smooth batter and keep for half an hour to rest.
In a pan heat the oil. Take one spoonful of batter at a time, release in the hot oil and fry until dark brown. When all the pithas are done, arrange them on a serving plate and pour the hot cream over them. Now garnish with pistachio and serve.
Tips:
While frying the pithas if you have difficulty in getting perfect round shapes, then you may use a small aluminum bowl in the hot oil.
0 Comments