Traditional Odisha Poda Pitha

Wash and soak 2 cups of Aarwa rice overnight.

The next day, peel the brown outer part of the coconut and cut the white flesh into small pieces. Add the coconut, fennel seeds, cardamom, salt and a little water to the soaked rice and grind everything into a soft batter.

Heat water in a pan and add 1/2 cup jaggery. Let it dissolve completely. Strain the jaggery water and add it to the batter. Add 1/2 teaspoon baking soda and whisk the batter well.

Heat a cooker on the gas and add 1 tablespoon ghee. Roast some chopped coconut and dry fruits in the ghee and keep them aside. Spread the remaining ghee evenly inside the cooker. Pour the prepared batter into the cooker and close the lid after removing the whistle.

Cook on high flame for 2 minutes, then reduce the flame to medium and cook for 15 minutes. Turn off the gas and let it cool slightly. Insert a skewer into the Poda Pitha to check if it is cooked. The skewer should come out completely clean without any batter sticking to it.

Once cooked, remove the Poda Pitha onto a plate, cut into pieces, garnish with the roasted coconut and dry fruits, and serve.