Try this Ghila Pitha recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 5.6 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.449456 g
- Serving Size 1 1 Serving (6g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0.242143999999999 g
- Calories 50 calories
Step-by-step
- Soak the rice in water for two hours.
- Strain and keep it aside for two additional hours.
- Gind the rice in a mixer.
- It should not too smooth like the riceflour that you get to buy in the local supermarkets, which has the texture of almost like talcum powder!!..It should be slightly coarse but in a powdery form .
- Some of the granules should remain rough enough to bind the sweets while making round shapes.
- Add a pinch of soda and little water to the jaggery and keep stirring till the jaggery dissolves completely.
- Now add the jaggery mixture to the flour and form a wet dough like .
- Add orange rind.
- This gives that extra orange flavor to the sweet which is so fresh and flavorful.
- The dough should not be very hard , it has to be a little wet and loose but strong enough to form small balls.
- You can taste a little by your finger and check for the right sweetness and consistency.
- Brush your palms with oil,since the dough will be sticky, and form small oval or round shaped balls.
- Flatten them a bit in the center and deep fry in oil till crisp.
- Fry on both sides initially on high flame and then on low flame .
- The texture should be slightly crispy from the outer side while its soft inside.
- Remove and cool on tissue paper to remove excess oil
Using store-bought superfine rice flour alters the structural integrity of Ghila Pitha, yielding dense results rather than the required porous crumb. Commercial flours feature a talcum-powder fineness that absorbs liquids too uniformly. Milling freshly soaked rice at home retains microscopic grit essential for structural binding. Soak the grain for precisely two hours, then drain it for an additional two hours before grinding in a mixer to achieve the correct sandy consistency.
Heat management dictates the final success of the fried dough. Start the frying process in oil heated to a moderate temperature. Begin on a high flame to set the exterior crust, then immediately reduce the heat to low. This thermal shift allows the interior to cook through completely without burning the outer jaggery sugars. Judge doneness visually and texturally by checking for a deep golden hue and a firm exterior that yields slightly under gentle pressure.
Optional sticky rice adds supplementary starch for difficult doughs. Incorporate precisely one tablespoon if the flour blend lacks natural cohesion. Form the wet dough into small oval shapes while oiling your palms to prevent sticking. Drain the fried items on paper towels to eliminate surface grease.
