Poka Mithoi (Rice Flour Laddoos)


  • 2 cups rice
  • 3/4 – 1 cup jaggery
  • 1 tsp black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds

Method –

  1. Wash and soak the rice for 2 hours
  2. Drain the water completely and spread it on a muslin cloth overnight
  3. Once it is completely dry, grind it finely in a mixer
  4. Dry roast the spices
  5. Grind the spices in a mortar and pestle and mix it with the rice flour
  6. In a pan, add the jaggery and a few spoonfuls of water
  7. Heat the pan and cook till no lumps are there taking care not to make it watery
  8. Add the liquid jaggery in batches to the rice flour and make it into a dough
  9. Apply oil to the palms, pinch out little bits of dough and form into round balls

Chandrapuli Pitha


For the Outer Cover –

  • 2.5 cups all purpose flour
  • 4-5 tbsp refined oil
  • A pinch of salt
  • Water to knead the dough
  • Oil to deep fry

For the Filling –

  • 1 small grated coconut
  • 1/2 cup or more sugar
  • 1/2 tsp cardamom powder


  1. In a pan, put the coconut, sugar and cardamom powder
  2. Put the pan on low heat and keep stirring the mixture till the sugar dissolves and the mixture becomes dry
  3. Knead a soft dough with flour, oil, salt and water
  4. Dough should be semi soft
  5. Keep covered for 15 minutes
  6. Make small balls from the dough
  7. Roll each ball into 4” diameter
  8. Rub a little water on the edges
  9. Put a small amount of filling in the centre
  10. Fold the dough, seal the sides tightly and make a design on the edge
  11. Make all the balls this way
  12. Heat a deep pan with oil for frying
  13. Fry the prepared dough on medium heat till golden on both sides

Ghila Pitha


  • 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