Bora Saul Pitha

Grind the Rice Paste (5-7 minutes)

• Transfer the drained rice to a high-powered blender or a wet grinder.
• Grind the rice into a smooth, thick paste. The paste should be very thick and not runny.
• Add water, one teaspoon at a time, only if the grinder is struggling to move. The goal is to use as little water as possible.

Make the Pitha Batter (3-5 minutes)

• Scrape the rice paste into a mixing bowl.
• Add the grated jaggery and salt to the rice paste.
• Using your hand or a sturdy spoon, mix everything together thoroughly until the jaggery completely dissolves and the batter is uniform. The final batter should have a thick, dropping consistency.

Fry the Pithas (15-20 minutes)

• Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be about 2 inches deep.
• To test if the oil is ready, drop a tiny speck of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
• Carefully drop tablespoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
• Fry on medium-low heat for 4-5 minutes, turning them occasionally, until they are a deep golden brown and cooked through.
• Avoid high heat, as it will cook the outside too quickly, leaving the inside raw and doughy.

Drain and Serve (2 minutes)

• Once golden brown and crisp, use a slotted spoon to remove the pithas from the oil.
• Place them on a plate lined with paper towels to absorb any excess oil.
• Serve the Bora Saul Pitha hot or warm, and enjoy the chewy, sweet treat.