Ghila Pitha

Ingredients

  • 500 gm sticky rice (bora saul)
  • 250 ml liquid jaggery
  • 1 tbsp fennel seeds
  • 1/2 tsp baking soda
  • Mustard oil to deep fry

Method –

  1. Wash the rice. Drain the water completely and leave it to dry completely on a tray lined with muslin cloth
  2. Once dry, grind it to a fine powder in a mixer
  3. Sieve the rice flour and add baking soda and fennel seeds
  4. Add jaggery in batches and make a dough. The dough should not be stiff.
  5. Make small round balls from the dough and flatten slightly
  6. Heat mustard oil for deep frying
  7. Fry the balls in batches and remove them on an absorbent paper

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