Arisa Pitha

Make the Jaggery Syrup (Paga)

• In a heavy-bottomed pan or kadai, combine the grated jaggery and water. Place it over medium heat.
• Stir continuously until the jaggery dissolves completely. Bring the syrup to a rolling boil.
• Cook for 8-10 minutes, stirring occasionally, until the syrup thickens and large, glossy bubbles form. To test for the correct 'soft ball' consistency, drop a tiny amount of syrup into a small bowl of cold water. It should hold its shape and you should be able to gather it with your fingers to form a soft, pliable ball. This step is critical for the pitha's texture.

Prepare the Dough

• Once the jaggery syrup is ready, reduce the flame to the absolute lowest setting.
• Immediately stir in the green cardamom powder and salt.
• Begin adding the prepared rice flour, about half a cup at a time, stirring vigorously with a sturdy spatula or wooden spoon to prevent lumps from forming.
• Continue adding flour and mixing until the mixture comes together to form a soft, smooth, non-sticky dough that starts to pull away from the sides of the pan. You may not need all the flour, so add it gradually.
• Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes.

Shape the Pithas

• While the dough is still warm and comfortable to handle, grease your palms with a little oil or ghee.
• Take a small, lemon-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball.
• Gently flatten the ball to form a disc (pitha) about 2 inches in diameter and 1/4 inch thick.
• Spread the sesame seeds on a plate and gently press both sides of the pitha onto the seeds so they adhere well. Repeat for the remaining dough.

Fry the Arisa Pithas

• Heat the oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily, not instantly.
• Reduce the flame to low-medium. Carefully slide 2-3 shaped pithas into the hot oil, ensuring not to overcrowd the pan.
• Fry on low-medium heat for about 3-4 minutes per side. They will puff up slightly. Flip them gently and continue to fry until they are a deep, golden-brown color on both sides.
• Once fried, use a slotted spoon to remove the pithas. Gently press them against the side of the kadai to drain excess oil.

Cool and Store

• Place the fried pithas on a wire rack or a plate lined with paper towels to cool completely.
• The pithas will become crispier as they cool. Serve them at room temperature. They can be stored in an airtight container for up to a week.