Aarisa Pitha

Ingredients:

2 cups rice (chaula)
1 cup sugar (chini)
½ litre refined cooking oil (rifaain tela)

Method:

Soak the rice in water for about 2 to 3 hours. Wash it with water and then drain all the water. Keep the rice in room temperature to dry for about 2 to 3 minutes. Grind it to make a semi-rough powder of it by using a grinder. Heat ½ cup of water and add 1 cup of sugar. As you go on stirring on medium flame, the boiling water forms a syrup. The syrup should be consistent. Slowly add 2 cups of rice powder to the syrup and stir continuously to form a batter. Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris/ kachoris . Fry the thick puris (pithas) in oil till they become golden brown. Take them out and serve hot. The pitha also tastes great when served after cooling. A hard pitha may also be preserved in room temperature for about two weeks.