In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.
There are versatile of poda pitha in odia cuisine but pumpkin poda pitha is one of the best poda pitha (baked rice cake) among them. Many country they have their own way of pumpkin recipes. Because of its sweet and savory makes the squash just versatile..
As far as I concern pumpkin has every season so its our one of the staple food whenever we go out for journey my mother always baked it and packed for us as our snack. Though I tried my best to prepare the dish but I never give the taste of my mother. I know she has a secret ingredients of her love in it.
The sweetness of pumpkin when pair with ingredients like pepper corn, ginger, desi ghee, coconut makes the dish divine. This is the one and only recipe which you will never find in any cuisine.
- A sweet and ripe pumpkin would be the best choice for the pitha.
- Peel and rinse them. Chop them into dices, in a steamer pot or pressure cooker steam them along with 1 cup of water.
- After one two whistle or when thy get tender cool it and blend to fine puree. The colour after blending always a mouthwatering for me.
- Before blending soak rice for 3 to 4 hours. Rinse and discard water. Dry them under shade or sunlight to soak all the water. Blend and strain them fine powder.
- Instead of preparing rice powder at home you can use packet rice flour available now a days in any grocery store. But I would suggest to go for home made rice flour.
- Rice you can use arwa/arua/basmati rice for best result.
- In a large shallow bowl, add rice flour, puree, ginger, pepper corn, chopped coconut, dry fruits, sugar, and some salt. Add some water to get a slightly thin consistency
- Instead of sugar some use jaggery ,you can use jaggery but before adding you need to purify them.
- .The ingredients like coconut, dry fruits, sugar you can increase according to your taste. They always enhance the taste of the pitha so always use generous amount of all these.
- Combine all ingredients and never forget to add salt whether its less amount but play a major role in the dish.
- Grease with ghee to the pressure cooker and pour the batter, cover without whistle. Bake the recipe for 1 hour. If the amount of the batter is more then it will take some more time.
- When the pitha leaves the side of the pot and brown from the side, poke a tooth pick and check if its not sticking then the pitha is ready .Cool it room temperature .
- I remembered when my mother baking this dish in winter, the aroma of desi ghee paired with pumpkin tantalize your nostril and baking spices makes an explosion to your taste bud are enough to fall in love with the dish..
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
5 - 6
- 800 grams pumpkin, ( peeled, cut into cubes )
- 500 grams rice flour
- 1/2 cup coconut, chopped
- 1 cup sugar, ( add more if you desire more sweetness )
- 5 - 6 cardamom, crushed
- 10 - 12 pepper corns, crushed
- 3 tablespoons ginger, ( finely grated )
Soak the rice in water about 3 hours. Wash thoroughly and discard the water.
Dry rice under the shade/ else in a room temperature. Dry it using colander/traditional bamboo rice cleaner/white muslin cloth. We will dry until all the water from the cloth dry out. Grind and strain it to make a fine powder.
Steam pumpkin pieces with 1 cup of water. Cook it until tender. If using pressure cooker, cook over high flame for 1 or 2 whistle. Cool it and blend to fine puree.
Mix together rice and pumpkin puree in a large bowl. Add ginger, cashews, sugar, pepper corns, and salt The mixture should be slightly thin.
In a pressure cooker grease 1 tablespoon of ghee and pour the mixture slowly.
Cook on lower flame for 1 hour or until it cooks nicely. While steaming you should remove the whistle. Insert a tooth pick, should come out with out sticking, off the gas and let it cool on room temperature.
Cut into slices before serving the pitha and enjoy with your family..
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Susmita Tripathy