Anda Poda Pitha

Create the Egg Base

• In a large, clean mixing bowl, crack the 6 room-temperature eggs.
• Add the granulated sugar. Using an electric mixer on medium-high speed, beat the eggs and sugar for 8-10 minutes.
• Continue beating until the mixture is pale, thick, has at least doubled in volume, and reaches the 'ribbon stage' (when you lift the beater, the batter falls in a thick ribbon that sits on the surface for a few seconds before dissolving).
• Gently mix in the 2 tbsp of melted ghee.

Combine Ingredients

• In a separate bowl, whisk together the rice flour, grated coconut, cardamom powder, black pepper powder, and salt.
• Add the dry ingredients to the beaten egg mixture in two batches.
• Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as this will deflate the eggs and make the pitha dense.

Bake the Pitha

• Pour the batter into the prepared cake pan and gently spread it into an even layer.
• If using, sprinkle the chopped cashew nuts evenly over the top.
• Place the pan in the center of the preheated oven and bake for 40-45 minutes.
• The pitha is ready when the top is golden brown, the edges start to pull away from the sides of the pan, and a skewer inserted into the center comes out clean.

Cool and Serve

• Remove the pitha from the oven and let it cool in the pan on a wire rack for at least 30 minutes.
• Once partially cooled, run a knife around the edges to loosen it, then carefully invert it onto a serving plate.
• Allow the pitha to cool completely to room temperature before slicing. This helps it set properly and ensures clean cuts.