Ghila Pitha with Gur ke Chawal

Make the Pitha Dough

• In a large mixing bowl, combine the glutinous rice flour and salt.
• Gradually pour the warm jaggery syrup into the flour mixture while mixing with your hand.
• Knead well to form a soft, smooth, and pliable dough. The consistency should be like a soft chapati dough, not sticky or dry.
• If the dough feels too stiff, add a little more warm water, one tablespoon at a time.
• Cover the dough with a damp cloth and let it rest for 15-20 minutes.

Shape the Pithas

• Lightly grease your palms with a drop of oil to prevent sticking.
• Divide the rested dough into 16 equal-sized portions.
• Take one portion, roll it between your palms to form a smooth ball, then gently flatten it into a disc about 2 inches in diameter and 1/3 inch thick. Ensure there are no cracks on the edges.

Deep Fry the Pithas

• Heat the mustard oil in a kadai or deep pan over medium heat. The oil should be hot but not smoking.
• To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface gradually.
• Carefully slide 3-4 pithas into the hot oil, ensuring not to overcrowd the pan.
• Fry for 3-4 minutes on the first side until it starts to puff up and turn golden.
• Flip the pithas and fry for another 3-4 minutes on the other side until they are a deep golden brown and cooked through.

Drain and Serve

• Using a slotted spoon, remove the fried pithas from the oil.
• Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
• Ghila Pithas are best enjoyed fresh and warm.

Cook the Sweet Rice

• Add the drained basmati rice to the pot. Gently stir and sauté for 2 minutes, being careful not to break the delicate grains.
• Carefully pour in the prepared jaggery syrup and the remaining 1 cup of fresh water. Add a small pinch of salt to balance the sweetness.
• Stir gently to combine everything. Increase the heat and bring the mixture to a rolling boil.
• Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.

Rest and Serve

• Turn off the heat but do not open the lid. Let the rice rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and become fluffy.
• After resting, open the lid and gently fluff the rice with a fork to separate the grains.
• Serve Gur ke Chawal hot as a delicious dessert or a special festive meal.