Sunga Pitha with Boiled Egg

Drain and Season the Rice

• After soaking, drain the rice completely using a fine-mesh sieve or colander. Shake well to remove as much water as possible.
• Transfer the drained rice to a mixing bowl. Add the salt and mix gently but thoroughly to ensure it's evenly distributed.

Fill the Bamboo Tubes

• Take the clean bamboo tubes. Fill each tube with the seasoned rice, leaving about one-quarter of the space empty at the top. The rice will expand during cooking.
• Pour approximately 1/4 cup of fresh water into each tube. This will help steam the rice from the inside.
• Tightly plug the open end of each bamboo tube with a folded piece of banana leaf to seal it.

Roast the Pitha

• Prepare a medium-heat bonfire, traditionally using hay (nora) or wood. Avoid very high flames.
• Carefully place the bamboo tubes upright, leaning them against a support near the fire. They should be close enough to the heat to roast but not directly in the flames.
• Roast for 45-50 minutes, turning the tubes every 10-15 minutes with tongs to ensure all sides cook evenly.
• The pitha is ready when the outer bamboo layer turns from green to a charred black, and a fragrant, smoky aroma is released.

Cool and Serve

• Using heavy-duty tongs, carefully remove the hot bamboo tubes from the fire and set them aside on a heatproof surface.
• Allow the tubes to cool for at least 20-30 minutes, or until they are safe to handle.
• Once cooled, use a large, sharp knife (like a cleaver) to carefully split the bamboo tube lengthwise. The cooked rice cake will be a perfect cylinder.
• Gently peel away the bamboo strips to reveal the pitha. The inner membrane of the bamboo will stick to the rice, adding flavor.
• Slice the pitha into 1-inch thick rounds and serve warm with jaggery syrup, fresh cream (malai), or a savory pickle.