Manda Pitha
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Manda Pitha is like a cake routinely prepared and served in Oriya homes.
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 Manda pitha is a steamed pitha which is popular in the Odisha state of India. The sweet is also known as modak in some parts of India. Besides normal days, the sweet is also prepared during festivals. The recipe is a delight for the calorie conscious people as it is a steamed preparation.
Ingredients of Manda Pitha
1 cup rice soaked overnight
3 cups water
1 tsp. sugar
1/2 tsp. salt
For Filling:
3/4 cup dry homemade cheese
3/4 cup freshly grated coconut
1/2 cup sugar
6 cardamom seeds crushed
Method of Preparing Manda Pitha
Put all the ingredients for filling in a pan and fry for 4-5 minutes.
Blend water and soaked rice together until paste is very smooth.
Put the paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft.
Take it out, cover it and let it cook.
Make 15-16 balls out of the dough.
For each ball, put the filling inside and shape it into smooth manda.
Tie a cloth over the mouth of a deep pan filled with water and heat this on medium-high.
Put all manda on top of the cloth.
Cover and steam it for 20-25 minutes until mandas are cooked properly.
Serve
Another method of preparing manda pitha with slight change in the ingredients and preparation method:
Ingredients of Manda Pitha
2 cup crushed rice
3 cup water
1 cup grated coconut
3/4 cup jaggery
5-6 crushed cardamom
1tbsp oil
2-4 freshly crushed black pepper
1/2 inch grated ginger
1tbsp sugar
1/2tbsp salt
Method of Preparing Manda Pitha
For the stuffing, heat shredded coconut and jaggery in a pan. As the japery starts to melt a little, add the crushed cardamom, black pepper, and grated ginger. Cook for few minute and mix well. Divide it into 10 parts
For the dough heat the water in a pan and bring it to boil. Add salt and sugar to the water and let it boil for 1 minute.
Take a small amount of crushed rice, mix it with water and turn into a smooth paste and pour into the boiling water. Now add all the rice powder, give it a stir to make sure there are no lumps.
Cover and let it cook for couple of minutes.
Remove the cover and keep cooking while continuously stirring till all the water is soaked in and the dough is complete dry.
Remove from heat and let it cool down for few minutes.
When the dough reaches room temperature, knead it into soft dough by adding 1 tbsp of oil.
Divide the dough into 10 balls and flatten them using hands.
Place one part of the stuffing in the centre of the flattened dough and carefully close it, forming a ball again.
Steam all the pitha balls for 5-6 minutes.
Add 4 cups of water into the cooker and put it on "keep warm" mode.
Place the balls on the plastic steamer that comes with the cooker and change the setting from "keep warm" to "smart steam" for 5 minutes.
Once the timer is up the pitha is done.
Serve.
Manda pitha can be consumed steaming hot or cold. It can be eaten as a single dish and can also be teamed up with dalma.
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