Malai poa

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.