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A traditional Odia baked rice cake, sweet and fragrant with coconut, jaggery, and cardamom. This classic has a unique, slightly caramelized crust and a soft, dense interior, perfect for festivals or as a special sweet treat.
For 8 servings
Preheat your oven to 180°C (350°F). Generously grease an 8-inch round baking pan with ghee. If using, line the bottom of the pan with bay leaves or banana leaves for a traditional aroma.
In a large mixing bowl, combine the rice flour, fresh grated coconut, grated jaggery, cardamom powder, black pepper powder, and salt. Mix the dry ingredients together until well combined. Add 3 tablespoons of melted ghee, the chopped cashews, and raisins. Stir everything together.
Gradually add the milk to the mixture, stirring continuously to form a thick, lump-free batter. The consistency should be like a thick cake batter that drops from a spoon, not runny.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake for 50-60 minutes. The pitha is done when a skewer inserted into the center comes out clean and the top is golden brown and slightly cracked.
Once baked, remove the pan from the oven and let the pitha cool in the pan for at least 30 minutes. Then, carefully run a knife around the edges and invert it onto a wire rack to cool completely before slicing and serving.
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A traditional Odia baked rice cake, sweet and fragrant with coconut, jaggery, and cardamom. This classic has a unique, slightly caramelized crust and a soft, dense interior, perfect for festivals or as a special sweet treat.
This odia recipe takes 75 minutes to prepare and yields 8 servings. At 367.46 calories per serving with 4.88g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Replace the ghee with coconut oil and use coconut milk or water instead of dairy milk to make a fully plant-based version.
Simply omit the cashews and raisins. You can add 2 tablespoons of melon seeds or pumpkin seeds for a bit of crunch if you like.
Reduce the amount of jaggery to 3/4 cup and ghee to 2 tablespoons. You can also add 1/4 cup of millet flour for extra nutrients.