// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934"},"updated":{"$t":"2024-05-16T00:47:51.581-07:00"},"category":[{"term":"Bengali"},{"term":"Desserts and Sweets"},{"term":"Curry"},{"term":"Fish and Seafood"},{"term":"Snacks"},{"term":"Cakes cookies n savory goodies"},{"term":"Meat n Poultry"},{"term":"Events Awards Interview"},{"term":"One Pot meals"},{"term":"Memoir"},{"term":"Breakfast"},{"term":"Review"},{"term":"Rice"},{"term":"Bread Paratha etc"},{"term":"Chutney Pickle n Preserves"},{"term":"Lovely Lentil"},{"term":"Paneer n Tofu"},{"term":"Soup and Salad"},{"term":"Eggless Bakes"},{"term":"Whats that n How to"},{"term":"My Home and Garden"},{"term":"Beverage"},{"term":"Noodle and Pasta"},{"term":"vegetarian"},{"term":"While They Nap"},{"term":"Cake Orders Kolkata"},{"term":"Cakes on order"},{"term":"Baking Supplies n Kolkata"},{"term":"Media\/MEntion"},{"term":"bengal"},{"term":"boiled or mashed"},{"term":"curr"},{"term":"south indian"}],"title":{"type":"text","$t":"A Homemaker's Diary"},"subtitle":{"type":"html","$t":""},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/-\/Desserts+and+Sweets?alt=json-in-script\u0026max-results=6"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/search\/label\/Desserts%20and%20Sweets"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/-\/Desserts+and+Sweets\/-\/Desserts+and+Sweets?alt=json-in-script\u0026start-index=7\u0026max-results=6"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"88"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"6"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-7336665235888260304"},"published":{"$t":"2023-01-08T20:34:00.006-08:00"},"updated":{"$t":"2023-01-12T10:20:32.421-08:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"}],"title":{"type":"text","$t":"Chitoi Pitha and it's many variations"},"content":{"type":"html","$t":"\u003Cp style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEGaoTFsRTvbyaTAG87ZLN3f69TqHuLTZe9_MEw4PS_J-kl6bJ9-YCaCdqfzkGzsDsxqTi88O5M_6EU6VG6NTlTvuqkUgpyPHXPgAyaYkoJzjipReCo8DHkpA2gnXZRt0SaoWdRx9aTNwdtKBHdO7ezkSq4Yq2SQ8CJbdHAQIQXFw9bx50q5dp6BFNPw\/s1159\/dudh.chitoi.pitha.recipe.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1159\" data-original-width=\"792\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEGaoTFsRTvbyaTAG87ZLN3f69TqHuLTZe9_MEw4PS_J-kl6bJ9-YCaCdqfzkGzsDsxqTi88O5M_6EU6VG6NTlTvuqkUgpyPHXPgAyaYkoJzjipReCo8DHkpA2gnXZRt0SaoWdRx9aTNwdtKBHdO7ezkSq4Yq2SQ8CJbdHAQIQXFw9bx50q5dp6BFNPw\/s16000\/dudh.chitoi.pitha.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EAnother year has gone by.\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EI am another year\nolder, probably another year wiser and if anything to go by my kids- I'm another\nnotch cynical too. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ECynicism has never\nbeen my personality trait but I guess ageing slowly is not only giving me salt\nand pepper hair but also is toning down the tolerance level that I once was so\nproud of. And if that wasn’t enough,\u0026nbsp; I do not even shy away from showing my disapproval\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003Eat times.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EOne of the things\nthat I probably would never be in terms of, is the idea of fusion cuisine\nwithout getting the basics right. Please don’t get me wrong here. I strongly\nbelieve that food should evolve and change but at the same time am a big\nbeliever in preserving our heritage, our food culture, preserving everything\nthat invariably is ours. So, while I will vehemently agree with you that\n‘authenticity’ in food is tricky but at the same time honouring the origin of a\ndish and knowing the background is of utmost importance too.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"color: red; font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ERead More by clicking on the heading...\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ENow that Pithe season\nis upon us I am seeing a lot of variations in those recipes without getting the\nbasic recipe and technique right. Though I don’t claim to be an expert here but\nam pretty passionate white it comes to pithe making. I can spend my whole life\nperfecting one of these recipes and writing down a detailed description for the\ncoming generation to try and get it right. So all I can do is share my\nexperience and help anyone who is scared of making these so-called difficult\nrecipes. At least as Bengalis, we owe this much to these dishes, which are considered one of the oldest recipes in history.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ELet us start this series with\nChitoi Pitha. As Shakespeare once said ‘what’s in a name!’ this pithe too is\nknown by many many names and sensibly enough they are named after the ingredients\nand techniques. If you are curious to know then just read the following.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1664\" height=\"271\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJfFQvUhHGZZD4cUdNgcdp8Eoy6Kh1r6aRY31yDvKJcdef9iPpB20rE65i7vu26I1_O7vnCgkeEgm3dk83LOaZ61-9EDA83KtASR8kynMY1FwRgSDJmIEwOOJkxunv6Q2mXTHj1eUp6B9phcbr6prXbwM1YMYBeOAprJTQECstlEmvpMderX-2dEyyTw\/s320\/cd6a909b091dbf37877f929b52dd55f2.jpg\" style=\"margin-left: auto; margin-right: auto;\" width=\"320\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003Echitoi pitha mould made of iron\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ESawra pitha: These\npithes need a special flat Earthenware with few holes made in it where these\npithes are cooked. This pan is known as sawra hence the name Sawra pitha.\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"743\" data-original-width=\"1199\" height=\"198\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtIPCHG1mCQjkaLgEP_u0-aeZP9Y8XZ-i0_Ai20RvLaSax6-ENWgztbUSbdYwIKjcBZ07ElBAvhasPkZWx4Y7cuHeBoipDsyM4EXYTsg9obCezHgeVqe4Zqfjd0MT4NnrAzYBkc8jOFj-iNzrKQ0rV7s-ajrRagTVcHrqB5H7XKqJTXuN1yWAZ6PyfTQ\/s320\/DSC_0057.jpg\" width=\"320\" \/\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0PGgRC75KmcHICmfsQVmp6Bq5nrUeDw7FDtWkyZOvse0bQVg3JNBrESbztAXXzVdKIWlakOUy4oXUSqjcQY3nvsW0ADjysd54Pi4OdlrUYLwQyN8gIfKb-a9pK2P-AXj7qvczb59kztk7E6v1S-2Y3jsmfauhJuUvyhvlnMSHHHIMXCTDb2xwP6j5rA\/s220\/220px-%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A7%87_%E0%A6%95%E0%A6%B0%E0%A6%BE%E0%A6%B0_%E0%A6%B8%E0%A6%B0%E0%A6%BE.jpg\" style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt; margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"165\" data-original-width=\"220\" height=\"165\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0PGgRC75KmcHICmfsQVmp6Bq5nrUeDw7FDtWkyZOvse0bQVg3JNBrESbztAXXzVdKIWlakOUy4oXUSqjcQY3nvsW0ADjysd54Pi4OdlrUYLwQyN8gIfKb-a9pK2P-AXj7qvczb59kztk7E6v1S-2Y3jsmfauhJuUvyhvlnMSHHHIMXCTDb2xwP6j5rA\/s1600\/220px-%E0%A6%AA%E0%A6%BF%E0%A6%A0%E0%A7%87_%E0%A6%95%E0%A6%B0%E0%A6%BE%E0%A6%B0_%E0%A6%B8%E0%A6%B0%E0%A6%BE.jpg\" width=\"220\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-size: 13.5pt; text-align: justify;\"\u003E\u003Cu\u003E\u003Cb\u003EChitoi pitha:\u003C\/b\u003E\u003C\/u\u003E the\nsawra or the Earthen pot has flat on the top and concave at the bottom which\nlooks like a person is lying down face up. That kind of posture in Bengal is\nknown as ‘chit hoye showa’ from which the name chitoi came from.\u003C\/span\u003E\u003C\/div\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cu style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003EAske Pitha:\u003C\/b\u003E\u003C\/u\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E ‘Ashu\nchal’ or new rice is considered to be the best for making most pithes, from\nwhich the name ‘aske pithe’ is obtained. Some also say that this pithe was a\nfavourite of Emperor Ashoka and to honour that it is known as ‘ashke or aske’.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003EChidrapishtak:\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E the\nword Pitha comes from the Sanskrit word ‘pishtak’ or food made of pounded\ngrain. One important characteristic of these pithes are the numerous holes or\nchidra (hole in Sanskrit) for which these pithes are also named as ‘chidra pishtak’.\nSome argue that the word ‘chidra pishtak’ over time changed to ‘chitoi pitha’.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003E\u003Cu\u003ESajer Pitha:\u003C\/u\u003E\u003C\/b\u003E The word 'saj' is the colloquial term (derivation) of the word 'Chanch' or mould. Since making these needs a mould hence it is also called 'sajer pitha' or 'chancher pitha'.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003EKanchikhocha pitha:\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\nonce the liquid batter is poured into the holes in the sawra for these pithes.\nThey stick to the surface so once cooked, one needs to use a sharp edge to\nrelease them from the pan. In rural Bengal mostly scissors were used for such\npurposes. Scissors in Bengali are known as ‘kanchi’ and ‘khocha’ means to nudge.\nThis name sure is self-explanatory.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXNmfw3-n4e38SDkR5eWo7NE08BvmjPhqOMG3k64MQ1wZ4AGBkQkWqTJH_KlZpTn9J_l2skOWz4hNExuJ2-EXb27JynTtzQj9HrmXcTSIKZzU3GaS4QhDkeC6TlsSp_i25ngP7sFkb8X8cGrUTLocUk3uSpZR6xZ8D2dzoYqV94XdeR5pIcHGCMwxJsQ\/s1203\/jhal.chitoi.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXNmfw3-n4e38SDkR5eWo7NE08BvmjPhqOMG3k64MQ1wZ4AGBkQkWqTJH_KlZpTn9J_l2skOWz4hNExuJ2-EXb27JynTtzQj9HrmXcTSIKZzU3GaS4QhDkeC6TlsSp_i25ngP7sFkb8X8cGrUTLocUk3uSpZR6xZ8D2dzoYqV94XdeR5pIcHGCMwxJsQ\/s16000\/jhal.chitoi.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003EReading all these might have started to make you believe that this has originated in Bengal, which might or might not be true. Because like human race food also have travelled and migrated from one place to another and this same dish with a different name and with little changes is available in many parts of the world.\u0026nbsp;\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EIn the Uttaranchal\nregion a similar dish with an almost similar name called ‘Aska’ is made by the\nJaunsari Community. They also use a special pan called ‘Askai’ to make this. The\ngrain used there is the locally grown ‘Jhangora’ or Barnyard Millet and is\nrelished with some spicy curries.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EThis for me is the\nmost fascinating characteristic of food. The way it travels from one place to\nanother, the way it evolves taking into account the local\ningredients and in the end the way it gets integrated into one’s culinary culture\nand becomes a part of it is most interesting to follow. This simple aske pithe\nprobably is part of all rice-based economy’s culinary repertoire. The pandan-tinted green ‘Lak Lak’ served with coconut and palm jaggery syrup in Bali, the\nsweet or savoury ‘khanom krok’ in Thailand, The kueh Serabi of Malaysia or the very spicy ‘Mont lin ma yar’\nof Myanmar proves the same theory that ‘food is our common ground, a universal\nexperience’ (James Beard).\u003C\/span\u003E\u003Co:p style=\"background-color: #fcff01;\"\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOqDSvPp0vfPQNU7km-aNCDD3AOlX4OUpntxlrZtZfX4L1kJmM6Uh-qJN9y5gI34ePzlwgNc-pH1sMtAfa6KSqs4qrQiR8rClb_kxQ7IhPxEd0w6lOLSe3VbHosG_EoIsHitykTc15KUe1PLL0PVdgpE6nQMECQY_OI0sZnMkq9MHHJlGaLnVtseSEEg\/s1203\/sajer.pithe.recipes.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOqDSvPp0vfPQNU7km-aNCDD3AOlX4OUpntxlrZtZfX4L1kJmM6Uh-qJN9y5gI34ePzlwgNc-pH1sMtAfa6KSqs4qrQiR8rClb_kxQ7IhPxEd0w6lOLSe3VbHosG_EoIsHitykTc15KUe1PLL0PVdgpE6nQMECQY_OI0sZnMkq9MHHJlGaLnVtseSEEg\/s16000\/sajer.pithe.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EMy most favourite way of eating this pithe is with jhola gur \u003Cbr \/\u003E(liquid date palm jaggery) and freshly scraped coconut. look at the \u003Cbr \/\u003Eway the air pockets in the pithe soak the liquid gur.)\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EComing back to the\nrecipe which is very simple and straight\nforward but getting them right is quite tricky. Here are a few pointers if you\nare planning to make them.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003ERice flour:\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;controlling the moisture for this pithe is of utmost importance, for which cooks always suggest using newly harvested rice as the starch is much more glutinous than older rice. Preferably pounded in the traditional wooden rice mill called 'Dhenki',\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003Ewhere soaked and semi-dried rice is pounded using the basic idea of the lever, load and effort. This is known as 'bheja chaler gura' (soaked rice flour) and results in softer and fluffier pithes.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: Times New Roman, serif;\"\u003E\u003Cspan style=\"font-size: 18px;\"\u003EUsing our mixer grinder at home we can easily grind our own rice flour. For that\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003Ewash some rice 3-4 times. Then soak for 2-3 hours. Drain the water and place them on a kitchen cloth to dry up overnight. In the morning pulse it in your mixer grinder in small batches. Make sure to run the mixer for short bursts of 30-45 seconds. Then open the lid and stir them before running it again. once done sieve it and run the bigger particles in the mixer again. You need to save this rice in the fridge or use it up as earliest as possible.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003EOr one can soak sundried rice (Atop Chal) overnight and grind it to a smooth paste using very little water. \u003Cu\u003EI prefer this method.\u003C\/u\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003EPan or Sawra or Chanch:\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E Sawra \/ sora \/ chanch\/ means mould or a specific pan with cavities made in it. they are either made of terracotta or cast iron. The idea behind such\nmaterial is its high heat retention property which is very much important for\nmaking these pithes. Try to acquire one such pan which is easily available in\nKolkata in the puja needs shops known as ‘Dashakrmma Bhandar’ around Poush\nSankranti time (Early January).\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EIn case of\nunavailability try to use a very small cast iron kadhai like the Appam Patra\nfrom Kerala. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EIf you have got an\nearthenware pan then prep it by heating it on medium till burning hot. Place\nsome salt in the small cavities and stir using a small spoon. Once the salt\nis burnt discard it and wipe the pan with some mustard oil.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003E\u003Cu\u003EHeat\u003C\/u\u003E\u003C\/b\u003E: One needs to\nmaintain the heat while making these pithes. I prefer to use a small makeshift\nwoodfire Chula (oven) for these. If making on the gas stove make sure the pan\nis very hot before you pour the batter in it. keep the heat at maximum while cooking this pitha. Please see the video attached with the recipe down for better understanding.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003E\u003Cu\u003ELid:\u003C\/u\u003E\u003C\/b\u003E find the best tight-fitting\nlid as trapping moisture inside the pot while cooking, is very important. Once the\nbatter is poured immediately cover the pan to get nicely puffed up pithes.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ENow that all these difficult parts are discussed let's discuss the recipe and a few variations of this dish.\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003EChitoi pitha\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003C\/p\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSXu-x3I32S29QLXShyXBC6pfBk-f8u8EEKiyZNWFcc0KrvFT-Wsd6tr0RdhgQ_DJcVancyOfVJN7avWD23tZRx3IEcqs3IKptLWsQ-Ta_7vhPp5azXPo6pNGLb-90dSed3RV7wFi6_5Rj8FxCXX6l80xs89Xmw2Zf9Pozmky5NCPUTJTZUGc2VkdoLg\/s1203\/chitoi.pitha.recipe.jpg\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSXu-x3I32S29QLXShyXBC6pfBk-f8u8EEKiyZNWFcc0KrvFT-Wsd6tr0RdhgQ_DJcVancyOfVJN7avWD23tZRx3IEcqs3IKptLWsQ-Ta_7vhPp5azXPo6pNGLb-90dSed3RV7wFi6_5Rj8FxCXX6l80xs89Xmw2Zf9Pozmky5NCPUTJTZUGc2VkdoLg\/s16000\/chitoi.pitha.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EChitoi pitha with Spicy duck curry\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: red;\"\u003EIngredients:\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ERice flour: 2 cups OR\nmix of parboiled and sundried rice washed and soaked in water for 4 hours. Then made into a smooth paste.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ESalt: as per taste\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EGrated coconut (optional\nbut suggested): ¼ cup\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EHot water\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cspan style=\"color: red;\"\u003EMethod:\u003C\/span\u003E\u003C\/b\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EBefore you start\nmaking the pithe put the pan on fire to make it properly hot.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EMix everything\ntogether with a wooden spatula. The thickness of the batter would be like crepe\nbatter. Slightly thick to cover the back of a spoon and flowy.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ECover and rest it for\n30 minutes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EIf using soaked rice,\ngrind it to a fine paste before adjusting the water to make the batter.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ENow if cooking on gas stove, use the biggest burner on high and pour the batter. Immediately cover with\nthe lid. Cook for 2 minutes or till the pithe\npuff up with its signature hump in the middle. Take out and keep in a covered\npan to keep it hot and moist.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EAfter making 2-3\nbatches clean the holes with a mixture of mustard oil and water. I use a small\npiece of cloth for such a purpose.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ciframe allowfullscreen=\"\" class=\"BLOG_video_class\" height=\"266\" src=\"https:\/\/www.youtube.com\/embed\/XMJybpdET5I\" width=\"320\" youtube-src-id=\"XMJybpdET5I\"\u003E\u003C\/iframe\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; \u0026nbsp; Here is a small video for easy understanding.\u0026nbsp;\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgoOHqn0NHNGBMwGHiBtqKaIA8EZKFcnQDx1qv1mBwt7YCzrCvxrXiS175_iqFWoZV-qLEynfoCgBhnxyTjSu2NDuuXyGgK5iAIzoI_KnBxIz6kzWvqS-bM-v8WvP_vOsJDsngzpKP09xfhSnMFFBnTGuJYFNH18eYcPC-IECO2x1FhcNDJW6M1T3AjEg\/s1203\/chitoi.pitha.jhola.gur.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgoOHqn0NHNGBMwGHiBtqKaIA8EZKFcnQDx1qv1mBwt7YCzrCvxrXiS175_iqFWoZV-qLEynfoCgBhnxyTjSu2NDuuXyGgK5iAIzoI_KnBxIz6kzWvqS-bM-v8WvP_vOsJDsngzpKP09xfhSnMFFBnTGuJYFNH18eYcPC-IECO2x1FhcNDJW6M1T3AjEg\/s16000\/chitoi.pitha.jhola.gur.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EThis plain pithes\ntaste good with freshly scraped coconut and liquid date palm jaggery (nolen\ngur) or any curry of your choice.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHAHmWt8SyNPMMdTELtg0d3dWmZSEQzkW0Z65HbaeMFsvlVBnpcUIW9-IIC_VPQ8HTR4Eg5g5NhJm47yMhHCX0LYOzKyZCwbWFySrk3k6ED6_XWu-vegs9S38q1wicvl-xjqvycLR4t8AuWm_Blc20Iciiez9oOPuEIfQiuoN2fU67Q6dxN_DUXV3zzg\/s1071\/chitoi.pitha.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1071\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHAHmWt8SyNPMMdTELtg0d3dWmZSEQzkW0Z65HbaeMFsvlVBnpcUIW9-IIC_VPQ8HTR4Eg5g5NhJm47yMhHCX0LYOzKyZCwbWFySrk3k6ED6_XWu-vegs9S38q1wicvl-xjqvycLR4t8AuWm_Blc20Iciiez9oOPuEIfQiuoN2fU67Q6dxN_DUXV3zzg\/s16000\/chitoi.pitha.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cb\u003E\u003Cu\u003EDudh chitoi:\u003C\/u\u003E\u003C\/b\u003E You can\nsoak these hot off the pan pithes in thickened sweetened milk. To make it boil\n1.5 liters of full-fat milk on low for 20 minutes. Switch off and take it off\nthe flame. Add some chopped Datepalm jaggery (khejur gurer patali) to it. mix\nand also add some freshly scraped coconut. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003ETake out the pithes\nfrom the sawra and directly place them in this warm milk. Rest for 2-3 hours\nfor them to soak then serve.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPup7xbGBIday2YsjuCU1EPIHHDcDO4vsi_5wEnY3rN0RRniXPdRFw9wkCf9_4V24B3qT_jKNx4Op2Ie2pqCmK7tfJURx6cMgPkgkT2Ou01fwTYGu-JGgdWQQwcut4w98vTxevsFAgvDbjCegmMCXnAUh3p332SuFu6PmFXYZjw4y0Ulj2zZw58v9sPQ\/s1203\/aske.pitha.recipes.jpg\" style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt; margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"803\" data-original-width=\"1203\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPup7xbGBIday2YsjuCU1EPIHHDcDO4vsi_5wEnY3rN0RRniXPdRFw9wkCf9_4V24B3qT_jKNx4Op2Ie2pqCmK7tfJURx6cMgPkgkT2Ou01fwTYGu-JGgdWQQwcut4w98vTxevsFAgvDbjCegmMCXnAUh3p332SuFu6PmFXYZjw4y0Ulj2zZw58v9sPQ\/s16000\/aske.pitha.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EJhal Chitoi\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cb style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E\u003Cu\u003EJhal Chitoi\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003E: Chitoi\nbatter mixed with fresh herbs and chillies.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EJust add finely\nchopped coriander greens, spring onions and chillies to it. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"line-height: normal; margin-bottom: 0cm; text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt;\"\u003EFollow the same method described above to cook them.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cspan style=\"line-height: 107%;\"\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/span\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: \u0026quot;Times New Roman\u0026quot;, serif; font-size: 13.5pt; line-height: 107%;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/7336665235888260304\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2023\/01\/chitoi-pitha-and-its-many-variations.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/7336665235888260304"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/7336665235888260304"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2023\/01\/chitoi-pitha-and-its-many-variations.html","title":"Chitoi Pitha and it's many variations"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEGaoTFsRTvbyaTAG87ZLN3f69TqHuLTZe9_MEw4PS_J-kl6bJ9-YCaCdqfzkGzsDsxqTi88O5M_6EU6VG6NTlTvuqkUgpyPHXPgAyaYkoJzjipReCo8DHkpA2gnXZRt0SaoWdRx9aTNwdtKBHdO7ezkSq4Yq2SQ8CJbdHAQIQXFw9bx50q5dp6BFNPw\/s72-c\/dudh.chitoi.pitha.recipe.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-3640238460349474187"},"published":{"$t":"2022-06-16T19:44:00.000-07:00"},"updated":{"$t":"2022-06-16T19:44:30.190-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"}],"title":{"type":"text","$t":"khira Poda Pitha"},"content":{"type":"html","$t":"\u003Cp style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQfYhZvalyxPo7FxScPI_HuVt4lRH0Rzq07-w9AmzIeSMw9inY6NA1HCtzFQ-63ZxzY4tY4eoajDbuVLLRkNGSa_NhcHDzDtfZlVoe3rYEo2T7jL7H0xzEENRsrb09mkpSw-rhujMeNTNeNbTaYkYEz-BWAD7swVu5LkdYO0xynsFp2j3Tanq6j965aQ\/s1060\/khira.saku.recipe.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1060\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQfYhZvalyxPo7FxScPI_HuVt4lRH0Rzq07-w9AmzIeSMw9inY6NA1HCtzFQ-63ZxzY4tY4eoajDbuVLLRkNGSa_NhcHDzDtfZlVoe3rYEo2T7jL7H0xzEENRsrb09mkpSw-rhujMeNTNeNbTaYkYEz-BWAD7swVu5LkdYO0xynsFp2j3Tanq6j965aQ\/s16000\/khira.saku.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: verdana;\"\u003EIn a country where birth of a girl child is mourned, it was heart-warming\nto know of a festival that honours the womanhood. Raja parba or Raja festival is\na three-day celebration in Orissa where femininity and fertility of\nEarth and that of Women are revered.\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThe word 'Raja', pronounced as Rawjaw is derived from the Sanskrit word ‘Rajas’\nmeaning menstruation and a menstruating woman is called ‘Rajawshwala’. In an\nagrarian economy like India, Land has always been considered a mother, a mother that\ncreates and sustains life. In Mythology too, it is believed that at the onset\nof Monsoon, ‘Bhudevi’ (the Mother Earth), the wife of Lord Jagannatha goes through\nher menstrual cycle and needs to rest. The land thus is not touched or\ndisturbed by carrying on any sort of agricultural work. In agricultural words, the land actually is given a chance to heal from the summer heat in preparation for the upcoming\nimportant agricultural cycle that starts with the monsoon.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan\u003E\u003C\/span\u003E\u003Cspan\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThe day before this three-day celebration period is known as ‘saja baja’\nwhere the entire kitchen and the grinding stone (shil nora\/ shil batta) are\ncleaned. Food is cooked, and spices are ground on this day so that the women can enjoy themselves and take rest from housework during the festivity. \u0026nbsp;unmarried girls are treated with\nnew clothes, pieces of jewellery and nourishing food by all their relatives and neighbours. flower-adorned rope swings are hung from big trees for them to have a joyous celebration.\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPractically this three-day celebration brings in a much-needed\nbreak for everyone. Even the men got some relaxed time before the upcoming agricultural cycle and strenuous work in the field during monsoon.\u0026nbsp;\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESince Earth could not be disturbed, the use of 'chulha' (wood\nfire oven) and grinding stones are also prohibited. It limits the possibility\nof cooking. Most households prepped and made various rice cakes or Pitha on the\nday of Saja baja. One of the most popular pitha for this festive time is poda pitha,\na slow-baked concoction of the regular pithe ingredients of rice, sugar,\ncoconut and sometimes milk. This dry sweet stays good the entire duration of the festivities hence is a popular choice.\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EI probably will never stop wondering how our ancestors\ntook only a few handfuls of ingredients and applied different cooking techniques to\ncome up with so many different varieties of pithe that has different taste, texture\nand look. This poda pitha is one such genius creation by them. Rice and\nsometimes biri or urad dal are soaked, ground to a fine paste and mixed with\ndry fruits, sugar or jaggery and coconut, lined with banana or Shal leaves and left to bake overnight in the dying\nembers. The resulting cake has a deliciously charred bottom that gives it a\nunique flavour and its very name- poda pitha or burnt rice cake.\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ELike most good things in life this cake also comes in many\nversions. Some bake the raw batter, some ferment it a little to give it a\nslight tang and some cook the batter on heat to get to a thick and gooey\nconsistency before baking. While the raw batter results in a light and fluffy\npitha, the cooked dough gives it a dense and chewy texture. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EGrowing up in Coastal Midnapore, Poda pitha was part of our\ndessert repertoire. We made various seasonal versions of it. Wonderfully golden\nones in Monsoon with ‘taler mar’, the sweet thick juice from toddy palm or\nbrownish Nolen gur (date palm jaggery) sweetened ones in winter laced with some\nwarming flavour of ginger. But what I did not know about is the pristine white\npudding-like ‘khira saku’ or the kheer\/ thickened milk poda pitha. Thanks to\nthe blogging fraternity I got to know about it when I posted my poda pitha\nrecipe 3 years back. This uber soft treat, dotted with coconut and nuts and\nlaced with cardamom, is a joy to bite into. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESo I made it for this ‘Rajaw’ and while everyone reached for\nsecond and third helping, I remembered all the mothers before me, who gave\nbirth, nourished, and sustained life on Earth and asked nothing in return for\nthemselves. Just thinking about such selfless love is a lesson in gratitude. But\nit probably is time to teach our daughters to stand up for their rights and be respected\nfor who they are as persons rather than only for their femininity or fertility.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cb\u003E\u003Cu\u003EKhira Poda Pitha\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E(Makes a big pitha, sufficient for 8-10 people)\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO3AK4bmEx5jKSAE9w7r0bh9J_b-X09W41KqCR4wAcnWZ4kX06CksoCXpyfmZfii_1wI0JK-qXx3fTh32pCrpTKMYrPkgmbZ3Bb3EtytZG2VT8eEQVaXt1b7gLYCCC9zZL7O1zWTJP_0vSZP1O4LeOSfL_FTCpJIAVhhVfnX1-E6Rox76URxsE_KzaVQ\/s1203\/khira.poda.pitha.recipe.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"803\" data-original-width=\"1203\" height=\"428\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO3AK4bmEx5jKSAE9w7r0bh9J_b-X09W41KqCR4wAcnWZ4kX06CksoCXpyfmZfii_1wI0JK-qXx3fTh32pCrpTKMYrPkgmbZ3Bb3EtytZG2VT8eEQVaXt1b7gLYCCC9zZL7O1zWTJP_0vSZP1O4LeOSfL_FTCpJIAVhhVfnX1-E6Rox76URxsE_KzaVQ\/w640-h428\/khira.poda.pitha.recipe.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cb style=\"color: red; font-family: verdana;\"\u003EIngredients:\u003C\/b\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ERaw Rice, I used short grain Kamini rice: 1 cup\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EMilk: 4 cups\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESugar: ½ cup\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EWater: 1 cup\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECoconut: ½ cup\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECashews: handful\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ERaisins: handful\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EGreen cardamom-4-5\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EGhee: 2 tbsp\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESalt: ½ tsp\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EBanana leaf: 1\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cb\u003EMethod: \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EWash and soak the rice for at least 4 hours.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EGrind it to a smooth paste. If you are using the mixer use ½\ncup water to grind this. Now add ½ more cup water to this paste and mix.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EScrape or grind the coconut to fine pieces. I sliced a few\npieces too for textural difference.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETake a pressure cooker, a non stick fry pan or another heavy\nbottom pan. I used my iron kadhai for this. Line it with banana or shal leaf. I\ndid not have much shal leaf so layered some Annapurna\/payes pata\/ pandan leaf\nwhich imparted a nice aroma to the pitha. Grease generously with ghee.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETake a heavy bottom pan and heat 1 tbsp ghee. Fry the nuts\ntill golden, saute the raisin for some time and keep aside.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EAdd the milk to this pan and bring it to a boil. Add the\ncoconut, salt and sugar. Stir till sugar dissolves. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EKeep the flame to low and mix the rice paste slurry once\nagain. Add it to the milk while stirring continuously. Add the nuts. The milk\nwill start to thicken. Be alert to stir it or lumps will start to form. Keep\ncooking for 4-5 minutes or till the whole mixture becomes a soft lump. Switch\noff.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPour the mixture in the lined and greased pan and smoothen\nthe top and grease with ghee. Cover with a tight-fitting lid. Cook this on the\nlowest flame for min 25 minutes or until the sides start to brown. Carefully\nturn this on a plate and turn it again in the cooking pan to roast the opposite\nside again. Do cook the other side for 10-15 minutes and then switch off the\nflame. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EAfter 10 minutes take it out of the pan and peel the leaves\nonly when it is cool to touch. \u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAA0eo0m0EO9hMTdaOdwoLky92LnaTl9RXGtEPQlCOyB2VBCoCJagytv68gH0veYHL1OmR_3uCP5H1BbGWgdByNf3Kv0ZUyFSd9BBStCqfz5UcIEWz0lzPOoyZrJfE7qysesPWza7Cs7SlBLSgBTOuIy2hFkyd4zFe-FklJmbtv7eNBwhJ3j9ibgy12w\/s984\/poda.pitha.recipe.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"984\" data-original-width=\"803\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhAA0eo0m0EO9hMTdaOdwoLky92LnaTl9RXGtEPQlCOyB2VBCoCJagytv68gH0veYHL1OmR_3uCP5H1BbGWgdByNf3Kv0ZUyFSd9BBStCqfz5UcIEWz0lzPOoyZrJfE7qysesPWza7Cs7SlBLSgBTOuIy2hFkyd4zFe-FklJmbtv7eNBwhJ3j9ibgy12w\/s16000\/poda.pitha.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cp\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECut and serve at room temperature.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/p\u003E\n\n\u003Cp class=\"MsoNormal\" style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EKeep this saved in the fridge in an air tight container.\u003C\/span\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/3640238460349474187\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2022\/06\/khira-poda-pitha.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/3640238460349474187"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/3640238460349474187"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2022\/06\/khira-poda-pitha.html","title":"khira Poda Pitha"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQfYhZvalyxPo7FxScPI_HuVt4lRH0Rzq07-w9AmzIeSMw9inY6NA1HCtzFQ-63ZxzY4tY4eoajDbuVLLRkNGSa_NhcHDzDtfZlVoe3rYEo2T7jL7H0xzEENRsrb09mkpSw-rhujMeNTNeNbTaYkYEz-BWAD7swVu5LkdYO0xynsFp2j3Tanq6j965aQ\/s72-c\/khira.saku.recipe.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-729267678764519889"},"published":{"$t":"2021-07-20T22:18:00.001-07:00"},"updated":{"$t":"2021-07-20T22:18:35.372-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"}],"title":{"type":"text","$t":"Shahi Zarda (Biyebarir Zarda)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0ghd2jWCRM0aq9cwjXXwc844eLAm3_3GntIg3HYCYHaTnXw-TRlhxR1SWmFVNus1P-_cXCM4Enhebamw6XKjrkrTB2T5tpLYAeDtCFYFcamBZfqbDAVmSOp-swtfVbbIt7rFrAGCNLRHG\/s1203\/Zarda.pulao.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0ghd2jWCRM0aq9cwjXXwc844eLAm3_3GntIg3HYCYHaTnXw-TRlhxR1SWmFVNus1P-_cXCM4Enhebamw6XKjrkrTB2T5tpLYAeDtCFYFcamBZfqbDAVmSOp-swtfVbbIt7rFrAGCNLRHG\/s16000\/Zarda.pulao.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EShakespeare once said '\u003Cspan style=\"background-color: white; text-align: center;\"\u003EWhat’s in a name?\u0026nbsp; That which we call a rose\u0026nbsp; by any other name would smell as sweet.'\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EWhile it comes to food I can relate to the second half of this famous saying but name of dishes often tells a lot about it's origin and evolution.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003EZarda, also known as Meethe chawal (Sweetened rice) or Gur ke chawal (Jaggery rice) is a popular dessert in the Indian Subcontinent. The name Zarda comes from the Persian word 'Zard' or yellow colour.\u0026nbsp; It's the traditional yellow tint of this dessert that gave this name.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003EWhile Zarda on a Muslim dastarkhwan is rich with pure ghee and heavy-handed use of dry fruits and nuts, the North Indian meetha chawal is comparatively lighter on the palate. and the Gur ke chawal in my experience was quite a peasant dish where aromatic rice is simmered in fresh ganne ka ras (sugarcane juice) or jaggery water.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETracing back to its roots would make one believe that the dish in India was introduced and popularised by the Mughals. A detailed recipe of Zard Birinj (Yellow rice) is found in Ain-i- Akbari, the record of Akbar's administration written by his court historian Abu'l Fazl in 16th century. It uses around 5 seers of sugar candy, 3.5 seers of ghee, and 1.5 seers of dry fruits and nuts for 10 seers of rice. An opulent dish fit for the royals.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ELizzie Collingham in her book 'Curry', explained that to meet the demand of mughal kitchen\u0026nbsp;\u003Ci\u003E'\u003C\/i\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Ci\u003ECartloads of sultanas, dried apricots, figs, and almonds were imported into India along the new roads that were constructed to facilitate trade throughout northern India, central Asia, and Persia.\u003C\/i\u003E'' Whereas to keep a steady supply of two of Persia's favourite spices, saffron and asafoetida- the Mughals started to cultivate them in India.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003EIn Bengal and Bangladesh\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003EZarda is a quintessential festive dish mostly in Muslim households. Be it weddings or Eid, the heavy meal will surely end with a bowlful of this aromatic dessert. The speciality of Bengali Zarda pulao is the tiny oval-shaped gulab jamuns known as Nikhuti and little chunks of Chalkumror murabba or petha.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003EI first tasted this dish during a wedding at a family friend's house. A\u003C\/span\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003Elong with biriyanis and other dishes cooked by chefs from Lucknow they served this zarda at the end.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: center;\"\u003EI barely was out of kindergarten then\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003Eand my family still talks about how I polished off 3 bowlfuls of it. The love still continues. And since a good zarda is not available at restaurants, I prefer to make it myself.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EI often see people making Zarda with Basmati rice which in my cookbook is a strict no. A good zarda should be one where each grain is perfectly cooked yet separate, neither it should be cloyingly sweet nor lack balance. For such reason I prefer to use short grain fine aromatic rice. Here I have used Kalo Nunia, My most favourite highly aromatic rice that grows in the Himalayan foothills of North Bengal. Following the black colour of the paddy and its tiny size, in Bangladesh it is known as Kalijeera (nigella seeds) rice.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cb\u003E\u003Cu\u003EShahi Zarda Pulao\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSwSnVp3OIndA42LLOHvsE1lMLJnbSNDnprHAHGxhuV-OQq1VLvNFdj4k_NMzq52lMq74otoO37OHWvz66WXr4rlhxwmKpQraIWk1-J0z__FjFea6tQl911N2V7bGce4myoEyiYXbpVkKR\/s793\/Biyebarir.zarda.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"793\" data-original-width=\"550\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSwSnVp3OIndA42LLOHvsE1lMLJnbSNDnprHAHGxhuV-OQq1VLvNFdj4k_NMzq52lMq74otoO37OHWvz66WXr4rlhxwmKpQraIWk1-J0z__FjFea6tQl911N2V7bGce4myoEyiYXbpVkKR\/s16000\/Biyebarir.zarda.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"background: 0px 0px rgb(255, 255, 255); border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-size-adjust: 100%; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EKalo Nunia or any short grain aromatic rice: 1 cup\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESaffron yellow food colour: 1\/3 tsp (I used Wilton Gel colour)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESaffron: 1 fat pinch\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESugar: 1 cup\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EGhee: 1\/2 cup\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESalt: 1\/3 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPetha: 150 gms\u0026nbsp; (Cut in 1\/4\" squares)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPista: handful\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EAlmonds: handful\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERaisins: handful\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBay leaves: 2\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EGreen cardamoms: 2\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ECloves: 4-5\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EKeora water: 1\/2 tsp\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003ENikhuti\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EFollow \u003Ca href=\"http:\/\/www.ahomemakersdiary.com\/2017\/09\/pantua-bengali-gulab-jamun.html\" target=\"_blank\"\u003ETHIS\u003C\/a\u003E recipe but make them tiny and in an oval shape.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ESoak the almonds in warm water for 5 minutes and remove the skin.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWash and saok the raisins for 15 minutes.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWash the rice well in 3-4 changes of water. Soak for 15 minutes.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBoil 5 cups of water in a deep vessel. Once it starts to boil add 1\/2 tsp ghee and the food colour. Drain and add the rice and stir gently. Keep the flame on medium-high and cook till the rice is 80% done (6-7 minutes). Check by breaking a grain and there should be a tiny white dot at the centre of the broken rice. Drain the rice and keep it aside.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EWhile the rice is boiling take a flat or wide pan. Add the sugar and 3\/4 cup water. Add the Ghee, Bay leaves, saffron, salt and slightly pounded cloves and cardamom. On medium-high melt the sugar and while the syrup starts to boil add the cooked drained rice. Gently fold the rice with the ghee and syrup and bring it to a boil. Then put the flame on the lowest and cover with a tight-fitting lid.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ELet it cook for 8-10 minutes. Then open the lid and add the pista, petha, raisins and nuts. Sprinkle the kewra water and Mix again gently and cover. Cook again for 7-8 minutes or more till all the water is absorbed and the rice is cooked perfectly.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove the lid and cover the pot with a thick towel for 15 minutes.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EThen serve with the nikutis on top.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNXvBcAPx_hqM2MYgiTSZDNYQzLOYUXXm540yHzOd1G-WIFeUJg4T7X95fjHRZF7TFIlpjpz_34c6-VyzFr5MSiURdm4PnKNGludB5LSH67fgDizuaPViE-Jb7e5Z1kXWxGCZWUNJwTBGw\/s994\/Bengali.zarda.pulao.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"994\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNXvBcAPx_hqM2MYgiTSZDNYQzLOYUXXm540yHzOd1G-WIFeUJg4T7X95fjHRZF7TFIlpjpz_34c6-VyzFr5MSiURdm4PnKNGludB5LSH67fgDizuaPViE-Jb7e5Z1kXWxGCZWUNJwTBGw\/s16000\/Bengali.zarda.pulao.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; font-family: verdana;\"\u003EWe prefer it at room temperature.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cblockquote class=\"wp-block-quote\" style=\"background-color: white; border: none; box-sizing: border-box; color: #555555; font-family: -apple-system, BlinkMacSystemFont, \u0026quot;Segoe UI\u0026quot;, Roboto, Oxygen, Ubuntu, Cantarell, \u0026quot;Fira Sans\u0026quot;, \u0026quot;Droid Sans\u0026quot;, \u0026quot;Helvetica Neue\u0026quot;, sans-serif; font-size: 18px; margin: 2.5em 0px 1.875em; padding: 0px;\"\u003E\u003C\/blockquote\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/729267678764519889\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2021\/07\/shahi-zarda-biyebarir-zarda.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/729267678764519889"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/729267678764519889"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2021\/07\/shahi-zarda-biyebarir-zarda.html","title":"Shahi Zarda (Biyebarir Zarda)"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0ghd2jWCRM0aq9cwjXXwc844eLAm3_3GntIg3HYCYHaTnXw-TRlhxR1SWmFVNus1P-_cXCM4Enhebamw6XKjrkrTB2T5tpLYAeDtCFYFcamBZfqbDAVmSOp-swtfVbbIt7rFrAGCNLRHG\/s72-c\/Zarda.pulao.recipe.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-3383957951293546768"},"published":{"$t":"2020-08-25T23:31:00.000-07:00"},"updated":{"$t":"2020-08-25T23:31:01.083-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"}],"title":{"type":"text","$t":"Taler Pithe (Bengali Steamed Palmyra palm cake)"},"content":{"type":"html","$t":"\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7yYVTWI4W3dayxAIIcvhB3JAkU5EaNPMAK2aN3web6Kz88FyyEmVQFlCnASD7vUoUbUr443FGlQeoCTT2ATKOuG0o_-ntFDHGFMR_WAm0U76LjeLiPYYfh-0psdhU-Nuj3q9xpLRc-cE6\/s1026\/taler.kon.pitha.recipe.2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1026\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7yYVTWI4W3dayxAIIcvhB3JAkU5EaNPMAK2aN3web6Kz88FyyEmVQFlCnASD7vUoUbUr443FGlQeoCTT2ATKOuG0o_-ntFDHGFMR_WAm0U76LjeLiPYYfh-0psdhU-Nuj3q9xpLRc-cE6\/s16000\/taler.kon.pitha.recipe.2.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana; text-align: left;\"\u003EIn Bengal the month Bhadro is infamous for two reasons. Bhadrer pawcha garom (The sticky highly humid weather) and Bhadrer Paka Taal (ripe palmyra or toddy palm) and for obvious reasons these two are interconnected.\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETaal is a unique fruit and while maturing from raw to ripe passes through a very interesting cycle.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EWhen raw it is famous as Taalgoda\/ talsansh or ice apple all over India. There hardly would be anyone who hasn't quenched their thirst in peak summer with it's cooling transparent seeds that holds some refreshing liquid inside. Throughout the country, the vendors will set their carts on the roadsides and will skillfully cut open the fruit to reveal the three perfectly shaped pods of Talshans or ice apple. The shape sure is special and the water inside it makes it a fun thing to eat. So much so that in Bengal, on an order to create something special to befool the new son in law a special sweet was crafted following this. Jolbhora or Korapaker Taalsansh the famous Bengali milk fudge was created to celebrate this unique fruit.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: verdana; text-align: justify;\"\u003EThen it takes a couple of months to mature and ripen perfectly at the beginning of Sharad Ritu. The deep orange pulp gets sweeter and develops a heady aroma to announce the arrival of many mouth-watering sweet treats for the festive days like Janmashtami and Nanda Utsab.\u0026nbsp; and when they start to fall off from the tree,\u0026nbsp; It is then that the Bengalis plan their festive treats around it and a special day called Tal Nabami is dedicated to such treats.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDfUOwiFXj21_KepZXHQZBM6VVxsBc_eAPquAwOABr_xJcwDLgMyjEKBoQmYHBjgCUuhN_6uhAE4RPxWEy3JTUEJlSszRdHrPEONc_USBfZLuSqmAChASl0Bki2CEBeqSRUD74L7ID80P5\/s1083\/taler.cake.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1083\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDfUOwiFXj21_KepZXHQZBM6VVxsBc_eAPquAwOABr_xJcwDLgMyjEKBoQmYHBjgCUuhN_6uhAE4RPxWEy3JTUEJlSszRdHrPEONc_USBfZLuSqmAChASl0Bki2CEBeqSRUD74L7ID80P5\/s16000\/taler.cake.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003ERead More...\u003Cbr \/\u003E\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETaal Nabami is also known as Nanda Navami, is observed on the ninth day of the Shukla paksha (the 14 day period after new moon) in the month of Bhadra. In some families, this also is the day when the official initiation of Durga Puja takes place. The clay for sculpting the idol is formally prepared after puja and applied to the Protima framework.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETaal Navami broto is not much celebrated in the cities anymore, but in the rural parts of Bengal women observe fast through the day and after puja, in the evening a full-fledged meal is prepared with the pulp of this fruit. In the last few years, an agricultural organization that I am working with is celebrating this day as Taal Utsab (Palmyra palm festival).\u0026nbsp; In Bankura district, they arrange for a fair where local women prepare and sell Taal delicacies. Surely a noteworthy effort to bring the focus back on the recipes that require some painstaking effort to take out the pulp and prepare it for cooking.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg border=\"0\" data-original-height=\"882\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtwiLJZ2sN0fbDfwSyMNoTlQqO79Cb41y3EAsn_YDHY25yxVJrUbNp_AOtN3OLsxbzSOS1BTJSl7115z7Z_kYIWf1dz84qraczrNtMrb6RHxKiDTbExwgafr0x_UVHZXF6V627GGSv934V\/s16000\/taler.pitha.kheer.recipe.jpg\" \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-family: verdana; text-align: justify;\"\u003EIf you think that is the end of the life of our humble taal then you are wrong. The seeds after taking out the pulp are left on the ground to mature. By the time Lakshmi puja (Kojagari Purnima) arrives in the month of Kartik, they are ready to be cut open with a spongy, sweet, pristine white delicacy inside known as ankur. In many Bengali families, this ankur is an important item for Kojagari Lakshmi puja.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EFor more reasons than one Taal has always been an important part of my growing up years, obviously in a delicious way. And today on Tal nabami let me share this Taler pitha recipe that maa used to make and serve it with Taler kheer.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThese are mostly made wrapped in jackfruit and the leaves lend its beautiful vein pattern to the steamed pitha. But in absence of it, you can also use Banyan leaves, banana leaves, or simply some aluminum foil.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cb\u003E\u003Cu\u003ETaler Pitha\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEij-weIXHgAm0sv29S2-zqCKGNDkY7RzlXda8MrT5n_pY2v7zb_ts44BHKwBWe_zmENha__I1m-oSbIPHxGyI_S_D9WFo0X4Z_zUrLQ8nrBdRLtUUBfIvLpfip68IC1gYBPFAyYMY0gycsF\/s1203\/KAnthal.patay.taler.pitha.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEij-weIXHgAm0sv29S2-zqCKGNDkY7RzlXda8MrT5n_pY2v7zb_ts44BHKwBWe_zmENha__I1m-oSbIPHxGyI_S_D9WFo0X4Z_zUrLQ8nrBdRLtUUBfIvLpfip68IC1gYBPFAyYMY0gycsF\/s16000\/KAnthal.patay.taler.pitha.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: verdana;\"\u003E:\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003EFor the Pitha-\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETal\/ Palmyra palm: 1 (Prepared pulp 1+1\/2 cups)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ERice flour: 1+1\/4 cups\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EMaida\/ all-purpose flour: 1\/3 cup\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESuji\/ semolina: 1\/3 cup (dry roast on low flame for 6-8 minutes)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESugar: 1 cup (Grind in the mixer)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECoconut: freshly scraped: 1 cup\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EMilk: 2 cups or more to prepare the batter.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESoda: 1\/2 tsp OR baking powder: 1 tsp\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPinch of salt\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003EEnough lea\u003C\/span\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003Eves and toothpicks to prepare the cones\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003EFor the Kheer-\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EFull fat milk: 1 liter\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECondensed milk: 1\/2 can\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EToasted finely chopped nuts: 3 tbsp\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003EGreen cardamom: 2\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"color: red; font-family: verdana;\"\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"color: #cc0000;\"\u003EExtracting the taal pulp-\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3-wwQDGLvmUWO28jYrPjsJ4Vkz4b566cLnzu092gB0ONqk-UTukxRvNW8-1gZD-eEzuTV2e6-pb1ZbWfV-zRoZKiixlFSuaSN5bFQJSbAnQnwxTBOv-0o4ACRoLzwqZqaVdLZ8UUXVqrx\/s900\/how.to.prepare.ripe.toddy.palm.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"900\" data-original-width=\"900\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3-wwQDGLvmUWO28jYrPjsJ4Vkz4b566cLnzu092gB0ONqk-UTukxRvNW8-1gZD-eEzuTV2e6-pb1ZbWfV-zRoZKiixlFSuaSN5bFQJSbAnQnwxTBOv-0o4ACRoLzwqZqaVdLZ8UUXVqrx\/w640-h640\/how.to.prepare.ripe.toddy.palm.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThe ripeness of\u0026nbsp;the\u0026nbsp;fruit could be checked by pressing on its dark brown skin.\u0026nbsp;Make sure the skin looks dark like this picture.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr style=\"margin: 0px; padding: 0px;\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EClean the whole fruit by washing under running water. Then peel the skin by pulling it from the top. The fruit has three sections around the three seeds. Separate them.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr style=\"margin: 0px; padding: 0px;\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETake one section and squeeze it to soften then start rubbing it on a sieve or a clean bamboo\/ plastic basket. The pulp will start to gather on the other side of the sieve. Finish the process with all the sections. Now sprinkle little water on each section and again rub in a similar manner. A thinner version of the pulp will start to gather.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr style=\"margin: 0px; padding: 0px;\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPreparing the pulp-\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EOnce done take all the pulps in a fine muslin cloth or cheesecloth. Make a pouch and hang it over your kitchen sink or place a bowl under it so that he bitter sap can drain out. This is a very important process let it drip for 30 minutes.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr style=\"margin: 0px; padding: 0px;\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ENow you are ready to cook with it.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003E\u003Cb\u003EThe Pitha-\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EFirst, soak the dry roasted suji with enough milk for at least 20 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThen mix the pulp, rice flour, pinch of salt and all-purpose flour to it. Add enough milk to make a thick batter. Add enough sugar to sweeten it as per your taste. Mix well so that the sugar dissolves properly.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ECover and keep aside for 15 minutes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EAfter this check, the consistency and if required add more milk. The batter would be thick and of pouring consistency (thicker than Taler bora batter). See the pictures for reference.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EJust before you are ready to steam them add the scraped coconut and the baking powder and give it a good mix.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EWhile the batter rests prepare the leaf cones or the container. You can use leaves, aluminum foil, small muffin cups, or even a medium-size cake pan\/tin.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNHHsXqLKP8OC79vNPwZKMdZ4c8-m-yEy6MolTQH-bnbyA7oU5Xm9d7wmnzOz5IfIAhlhyphenhyphenLTf0J5sl1U3chjjLQK-g3Z-04nBk9ccIl5uy1X6-k2iWHGGfgiPWOAldmCEK_VL4S29zJxiA\/s2048\/taler.pitha.step.by.step.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1658\" data-original-width=\"2048\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNHHsXqLKP8OC79vNPwZKMdZ4c8-m-yEy6MolTQH-bnbyA7oU5Xm9d7wmnzOz5IfIAhlhyphenhyphenLTf0J5sl1U3chjjLQK-g3Z-04nBk9ccIl5uy1X6-k2iWHGGfgiPWOAldmCEK_VL4S29zJxiA\/s640\/taler.pitha.step.by.step.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #cc0000;\"\u003ELeaves\u003C\/span\u003E\u003C\/b\u003E: wash them thoroughly and then wipe them dry with a soft cotton cloth. Now make a cone out of each leaf by bringing the two edges together. Make sure there is no gap at the bottom of the cone and also the shiny side should be visible from the outside. Secure it tightly with a toothpick. Prepare the rest of the leaves in the same manner.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cspan style=\"color: #cc0000;\"\u003ECake tin or muffin pans:\u003C\/span\u003E line and grease them really well.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003E\u003Cb\u003EPrepare to Steam:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETake a deep bowl and line it with aluminum foil. This will help to change the shape of the bowl as per the requirement to hold the cones well.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPlace the cones inside it tightly.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EPour enough batter to fill 2\/3 of the cones and top it with some fresh coconut scrapings.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EBring the water in your steamer pan to a rolling boil with a net stand or flat katori in it. Place this bowl on it so that the bottom does not touch the direct heat. Cover with a tight lid and put the flame on medium. Steam this for 15-20 minutes or till a toothpick inserted in the center comes out clean.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETake the bowl out carefully. It would be very hot. Using a tong take out the cones one by one and cool them on a wire rack.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003E\u003Cb\u003EMake the Kheer:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EMix milk and condensed milk together and boil on slow and low for 30 minutes till it thickens. Finish with the nuts and powdered green cardamom for flavour.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-0M5u03zpZCocU1BurJqMZTD3j-xrqw_cwpuNT-GD5WSuyFD6euNaXOOk8rzKjlUZeFu5KqW4YXZSnqinT5nLiM5OAzoDCZSxH22UFsWRXG41PUpU62UkTTeCqaWrdMDeCyVD4KPe-lwM\/s1093\/taler.cake.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1093\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-0M5u03zpZCocU1BurJqMZTD3j-xrqw_cwpuNT-GD5WSuyFD6euNaXOOk8rzKjlUZeFu5KqW4YXZSnqinT5nLiM5OAzoDCZSxH22UFsWRXG41PUpU62UkTTeCqaWrdMDeCyVD4KPe-lwM\/s16000\/taler.cake.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: #cc0000;\"\u003ETo serve:\u003C\/span\u003E\u003C\/b\u003E remove the leaf casing and place them on a plate. Pour some kheer on top and enjoy.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"color: #cc0000; font-family: verdana;\"\u003E\u003Cb\u003EA Homemaker's notes:\u003C\/b\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; margin: 0px; padding: 0px; text-align: justify;\"\u003E\u003Col\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ESometimes the Taal might be a little bitter in taste, in that case, cook the pulp for 6-8 minutes after draining out the bitter sap as mentioned in the post.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EIf you use aluminum foil to make these cones make them smaller.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EDepending on the size the steaming time will vary. For muffin mold, it would take close to 22 minutes and a 6\" cake pan will take around 40 minutes. Keep an eye on it and check after some time to gauge the doneness.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EYou can also add roasted cashew pieces in the batter for textural interest.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003ETo store these well, first, cool them properly. Then save them in an airtight container in the fridge.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"margin: 0px; padding: 0px;\"\u003E\u003Cspan style=\"font-family: verdana;\"\u003EThese stay good for 4 days.\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0UKwHpO6Vzp2mQ6_KKt4eMsc9bHwvPHBN06JnaQ6EQ-Ft11wydWqfb5xeM4BpIRvA6dsG1TqxJROU1dLMId1L_7IOuSHXK3xgbiZXxd5ekRvbxO2qQtou9uYj2Nc0NZtju-3CN-dBFtv5\/s999\/taler.bhapa.cake.pitha.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"999\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0UKwHpO6Vzp2mQ6_KKt4eMsc9bHwvPHBN06JnaQ6EQ-Ft11wydWqfb5xeM4BpIRvA6dsG1TqxJROU1dLMId1L_7IOuSHXK3xgbiZXxd5ekRvbxO2qQtou9uYj2Nc0NZtju-3CN-dBFtv5\/s16000\/taler.bhapa.cake.pitha.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EEnjoy!\u003Cbr \/\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: verdana;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/3383957951293546768\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2020\/08\/taler-pithe-bengali-steamed-palmyra.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/3383957951293546768"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/3383957951293546768"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2020\/08\/taler-pithe-bengali-steamed-palmyra.html","title":"Taler Pithe (Bengali Steamed Palmyra palm cake)"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg7yYVTWI4W3dayxAIIcvhB3JAkU5EaNPMAK2aN3web6Kz88FyyEmVQFlCnASD7vUoUbUr443FGlQeoCTT2ATKOuG0o_-ntFDHGFMR_WAm0U76LjeLiPYYfh-0psdhU-Nuj3q9xpLRc-cE6\/s72-c\/taler.kon.pitha.recipe.2.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-9135786151387944381"},"published":{"$t":"2020-07-02T22:47:00.000-07:00"},"updated":{"$t":"2020-07-03T07:27:50.610-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bengali"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"}],"title":{"type":"text","$t":"Poda Pitha"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmoWMxVc60yD9Fwyy0_0_CJ7CUP39z3wUII3g0Eo5BTLtHzmDB57nhQTar3T4HrojAhY0aYOsv-eO_kxZHA_SMd6LM7H_TiTS_GTbyah2vsHo4qU0d1QyOdVtEjoRkx1nJJqYN9GKbPYGa\/s1600\/poda.pitha.recipe.1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"996\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmoWMxVc60yD9Fwyy0_0_CJ7CUP39z3wUII3g0Eo5BTLtHzmDB57nhQTar3T4HrojAhY0aYOsv-eO_kxZHA_SMd6LM7H_TiTS_GTbyah2vsHo4qU0d1QyOdVtEjoRkx1nJJqYN9GKbPYGa\/s1600\/poda.pitha.recipe.1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\"It is your first visit after your marriage. What can I make for you?\" Her voice chimed on the phone.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EWhen Mami asked me this just before our first visit to Mamarbari after our marriage I felt elated. Mine was the first wedding on my mother's side. Everyone was excited to see and greet the new son in law but at the same time, everyone was worried about me. They found it too much for me to handle home and work all alone at a faraway from them in Bangalore. So on that trip home, I found myself being pampered by everyone.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EBut as I was going there in a big group, I did not want to burden her anymore with my requests.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EYet secretly there was something I was craving for.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: red; font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cb\u003ERead More...\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ESo in a very small voice, I asked if it would be too much for her to make a poda pitha for me?\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EI could almost hear her chuckle at my request and in my mind's eye, I could almost see her smiling indulgently.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EMy Mamarbari has always been a safe haven for us kids.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EThe house was huge with two ponds, plenty of old fruit-bearing trees, and vast open space to play. The grandparents and Mama all doted on us but at the same time were strict about rules and routines. But we never complained because we had Mami to spoil us silly sometimes. I cannot remember a time when she hugged or kissed us but she is the one who will make sure to treat us with our favorite junk food and will always have a few coins ready every time we wanted to visit a fair. She never forgot what we all loved to eat and prepared it every time we visited her.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ESo I knew she would get that poda pitha ready and she sure did. Which was the last time I had it, some 13 years ago. I never made it at home as my husband was never very enthusiastic about it and am just not used to the idea of cooking just for myself.\u003C\/span\u003E\u003C\/div\u003E\n\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhce8CH-hCGGr1ypsWEowOIODTGUtMvh68RrWPaUwsDEZd2gIgj5f_Uekx1bFY5ehsYEC0-gyy_k2QIj_5sQ6BJYxo5PrEZqQweEC4oNk_g4aHtmLzivAvR76RV8pHD_XArWqm2Ebwuun7u\/s1600\/rath.thali.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" data-original-height=\"983\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhce8CH-hCGGr1ypsWEowOIODTGUtMvh68RrWPaUwsDEZd2gIgj5f_Uekx1bFY5ehsYEC0-gyy_k2QIj_5sQ6BJYxo5PrEZqQweEC4oNk_g4aHtmLzivAvR76RV8pHD_XArWqm2Ebwuun7u\/s1600\/rath.thali.jpg\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E\u003Cdiv style=\"font-size: medium; text-align: center;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;georgia\u0026quot; , \u0026quot;times new roman\u0026quot; , serif;\"\u003EThis was part of my Odia special thali that I cooked for Ulto Rath this year.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EBut now with the little young boy of mine trying to taste and appreciate everything under the Sun, I knew I can give in to my craving.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EI searched for a recipe but nothing looked similar to what I wanted. So I finally ended up calling a family member and made this.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ENow Poda pitha is a sweetmeat or to be more exact a Gluten-free, vegan, Indian cake. Poda literally means burnt and this dessert got its name from the technique used to prepare this. A fermented mixture of sundried rice and white lentil (urad dal) is mixed with jaggery. spices, nuts, and coconut. Which then is wrapped in Shal or Banana leaf and is cooked in the dying embers of the wood fire oven. The heat from top and bottom caramelises the jaggery furthermore resulting in a burnt caramely texture on the surface. The resultant pitha is sweet with a hint of heat from pepper and ginger and a sour aftertaste from the fermentation process.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EThis dish is a traditional pitha of Orissa and is served to Lord Jagannatha on his return journey of Ratha yatra at the Mausi maa temple. My ancestral home in Midnapore being very close to the Orissa border makes many such items on a regular basis.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cb\u003E\u003Cu\u003EPoda Pitha\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E(Makes a 7\" round pitha)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhs5oay4S4Zn2LSrYEp1fNqPKHQ3v-J_Ix7AepNcT0ihHwWwK7DBGfHVU0syBGQUK_hpMkH2u8DrH0LXOrL7gCnHBf1a1nPFObgWkmBKMDexHiL564ufjjo6Si3avTeRFRkFsWr-V4oMPfw\/s1600\/Biri.poda.pitha.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1203\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhs5oay4S4Zn2LSrYEp1fNqPKHQ3v-J_Ix7AepNcT0ihHwWwK7DBGfHVU0syBGQUK_hpMkH2u8DrH0LXOrL7gCnHBf1a1nPFObgWkmBKMDexHiL564ufjjo6Si3avTeRFRkFsWr-V4oMPfw\/s1600\/Biri.poda.pitha.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cb\u003E\u003Cspan style=\"color: red;\"\u003EIngredients\u003C\/span\u003E\u003C\/b\u003E:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EAtop\/sun dried rice: 1 cup\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EUrad dal: 1\/2 cup\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ECoconut: 1\/2 of a medium one\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EJaggery: 3\/4 cup or more, please adjust as per your taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ESalt: a fat pinch\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EGinger: 1\" piece pounded fine\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPepper: 1\/2 tsp pounded roughly\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EGreen cardamom: 2, powdered\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EGhee: 2 tbsp\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ECashew nuts: handful\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ERaisins: handful\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPick and wash the rice and lentil separately then soak for at least 4 hours.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EGrind them to a smooth paste and mix them together. Make sure not to use too much of water. The consistency would be exactly like Idli batter. Let it ferment for 6-10 hours. Please remember the more you ferment it, the more wold be the sour aftertaste.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EAfter that prepare a cake tin for baking. I used a loose bottom pan hence did not use any paper at the bottom. If you are using a normal pan use a butter paper.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ERoughly chop or grate most of the coconut pieces leaving a few to decorate on the top. In a kadhai or heavy bottom pan take the jaggery and coconut and cook till the jaggery melts. Cook for 4-5 more minutes till the jaggery thickens a bit. Let it cool for 10 minutes.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EHeat a few drops of ghee and roast the cashew till golden. Take off heat.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPour the ghee in your baking pan and smear on the sides. Do not skimp on the ghee as this will ensure more caramelisation and this burnt texture.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EMix everything together and pour into the pan.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EIn the Oven\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPreheat oven to 175 c and bake for 45-60 minutes. A skewer inserted at the center must come out clean when it is done.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EIn a pressure cooker\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EYou can use your pressure cooker as a cake pan or you can place another pan inside it.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan style=\"color: red;\"\u003EMethod 1\u003C\/span\u003E: Pour 3 tbsp ghee in the pressure cooker and tilt it to cover the sides. Pour in the batter and tighten the lid without the weight. Cook on the lowest for 45 minutes.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003ECool and carefully take it out of the pan.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cspan style=\"color: red;\"\u003EMethod 2\u003C\/span\u003E: Take a cake pan that will fit inside your pressure cooker and prepare it similar to the oven method.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EPlace a wire rack inside the pressure cooker and place the cake tin on it. Cook on low for 30 minutes or till a skewer inserted in the center comes out clean.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EOnce done. Let it cool in the pan for 10 minutes and then loosen the sides and invert on a rack.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQeUbKvK2ZqoLJJKg27g1Rcgyr_vNR1ZPCblLjVxw_O71TZI_-Oyn-B6Eg3u422rCIhPXdIGDvN6sD4D3zD_xJUUEP6ILe63sdPibK3ymS2BLMHP-lU9L0XqaCBNhbLVIyu09esrd5WtTp\/s1600\/odia.poda.pithe.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1073\" data-original-width=\"675\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgQeUbKvK2ZqoLJJKg27g1Rcgyr_vNR1ZPCblLjVxw_O71TZI_-Oyn-B6Eg3u422rCIhPXdIGDvN6sD4D3zD_xJUUEP6ILe63sdPibK3ymS2BLMHP-lU9L0XqaCBNhbLVIyu09esrd5WtTp\/s1600\/odia.poda.pithe.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003EEnjoy with a cup of masala tea.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: \u0026quot;verdana\u0026quot; , sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/9135786151387944381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2020\/07\/poda-pitha.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/9135786151387944381"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/9135786151387944381"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2020\/07\/poda-pitha.html","title":"Poda Pitha"}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmoWMxVc60yD9Fwyy0_0_CJ7CUP39z3wUII3g0Eo5BTLtHzmDB57nhQTar3T4HrojAhY0aYOsv-eO_kxZHA_SMd6LM7H_TiTS_GTbyah2vsHo4qU0d1QyOdVtEjoRkx1nJJqYN9GKbPYGa\/s72-c\/poda.pitha.recipe.1.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-8011220938049387934.post-691108890856498320"},"published":{"$t":"2019-07-03T03:12:00.000-07:00"},"updated":{"$t":"2019-07-03T03:12:18.292-07:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts and Sweets"}],"title":{"type":"text","$t":"Mango Lassi Popsicle "},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\" style=\"text-align: left;\" trbidi=\"on\"\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOr7pdyqX3Q2z2OAqX93Ld2xGLkJ_uyGpLhXI3JdcmXvS7STjjz4wyEkGPXDhxpIyHBVVGasvgumo1v75ETA167ihFRcMW-rtdyjvPPDrv1hicTLyo31EK0jTHD8I-nZ6YBa3FBKSQ7wf\/s1600\/no.cook.mango.yogurt.popsicle.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"601\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOr7pdyqX3Q2z2OAqX93Ld2xGLkJ_uyGpLhXI3JdcmXvS7STjjz4wyEkGPXDhxpIyHBVVGasvgumo1v75ETA167ihFRcMW-rtdyjvPPDrv1hicTLyo31EK0jTHD8I-nZ6YBa3FBKSQ7wf\/s1600\/no.cook.mango.yogurt.popsicle.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EIn Kolkata 7 out of the total 12 months are hot and humid. Even now when the monsoon is here, the humidity is around 80% with temperature in mid-30s. This makes life very difficult at times. We constantly feel depleted of energy and thirsty all the time. Especially kids who know nothing about sitting at one place and not running around.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003ENow we as a family were big lovers of all types of Colas and soft drinks. We loved every brand especially the colourless ones were our favourite. Every year till now we have kept our stock all through summer to reach out for a pour every time we needed something to drink. But not any more.\u0026nbsp; in lieu of the water crisis and the irresponsible use and wastage of water in the soft drinks industry, we have decided not to drink any soft drinks from now on. Rather we would make more of my homemade drinks and the natural frozen treats that we make during summer.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EI made a detailed post of about a few of our favourite popsicles in THIS POST.\u0026nbsp; Today am posting one of my favourite one, the mango lassi popsicles with homemade yoghurt and homegrown Mallika mangoes that my brother sends over every year. There is something reassuring in enjoying things that are homemade and you know what went in.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EThe recipe is pretty straight forward, involves no cooking and uses only three ingredients. So go check the recipe and make some for yourself.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cb\u003EMango Lassi Popsicles\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E(Makes 6)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBeR6XPngpGWT5Hd7P9aGn_XKH94h-mwMuEufTYIQcW63USIozsUgT3G_hXzWSsoHa8xljbTENzYRlZss7-_vgHfC74vLGs0RIGTlKbLktwdBg3CsznUZulSYryWxL4YLRAfJyXxie_dZA\/s1600\/natural.ice.cream.recipes.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"660\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBeR6XPngpGWT5Hd7P9aGn_XKH94h-mwMuEufTYIQcW63USIozsUgT3G_hXzWSsoHa8xljbTENzYRlZss7-_vgHfC74vLGs0RIGTlKbLktwdBg3CsznUZulSYryWxL4YLRAfJyXxie_dZA\/s1600\/natural.ice.cream.recipes.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: Verdana, sans-serif;\"\u003E\u003Cb\u003EIngredients:\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EMango pulp: 1 cup (I used 2 Mallika mangoes) *Please see notes\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EThick Greek style yogurt: 1 cup (I used 11\/2 cups of my homemade yogurt and strained it in a muslin cloth overnight in the fridge)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003ECondensed milk: 4 tbsp\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: Verdana, sans-serif;\"\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EPeel and take the flesh from the mangoes. Whizz it in the mixer to make it smooth. The mangoes I used were very very sweet so no extra sugar was added. You can add honey or any sweetener of your choice.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EWhip the yogurt really well then add the condensed milk. Mix again.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EFill one-third of your popsicle moulds with the mangoes first, tap it to remove all the air bubbles. Chill it for 30 minutes in the freezer then layer with the other mixture and fill the other third. Chill again for 30 minutes and then fill the mould with the rest of the mixture.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EI used 2 parts yogurt one part mango in 3 moulds and 2 parts mango and 1 part yogurt in the other 3.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EChill overnight in the freezer and warm the moulds with your palms before taking them out.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EEnjoy!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4Sb31GPIO1rEdE8dNDLam9vz515bvyBGbPqlnwxyezEO4kYhXncjarZJp250s7yxyuwM0WxFjwgOwOK4lHMfLGDghwraO4zdJxhe8n2uYHTBf4EiXx-jQlkHZJ7BJVOg95sGJUXVxuTYI\/s1600\/mango.lassi.popsicle.recipe.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"800\" data-original-width=\"601\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4Sb31GPIO1rEdE8dNDLam9vz515bvyBGbPqlnwxyezEO4kYhXncjarZJp250s7yxyuwM0WxFjwgOwOK4lHMfLGDghwraO4zdJxhe8n2uYHTBf4EiXx-jQlkHZJ7BJVOg95sGJUXVxuTYI\/s1600\/mango.lassi.popsicle.recipe.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"color: red; font-family: Verdana, sans-serif;\"\u003E\u003Cb\u003EA Homemaker's Diary:\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EAdd honey or any other sweetener to the mangoes if they are not sweet enough. Generally they would taste less sweet when frozen.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003EYou can use any other fruits like cooked down berries or even mashed banana with some melted chocolate instead of mangoes.\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: justify;\"\u003E\n\u003Cspan style=\"font-family: Verdana, sans-serif;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.ahomemakersdiary.com\/feeds\/691108890856498320\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2019\/07\/mango-lassi-popsicle.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/691108890856498320"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/8011220938049387934\/posts\/default\/691108890856498320"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.ahomemakersdiary.com\/2019\/07\/mango-lassi-popsicle.html","title":"Mango Lassi Popsicle "}],"author":[{"name":{"$t":"Sayantani Mahapatra Mudi"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02806613341538564779"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"31","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiP_glq3FLxhhYLWH9c3c029vtbJNj348r2BlYUzXXkIfJqXpWggLY6S4OcPdpSGeTy0S5e8nffN0MQMLti6ecbj1oRxwjt-Fn3Pg6nubCDk9KBS3KeYW8unHC_TjHzhw\/s117\/603004_10151448129399252_1426662189_n.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOr7pdyqX3Q2z2OAqX93Ld2xGLkJ_uyGpLhXI3JdcmXvS7STjjz4wyEkGPXDhxpIyHBVVGasvgumo1v75ETA167ihFRcMW-rtdyjvPPDrv1hicTLyo31EK0jTHD8I-nZ6YBa3FBKSQ7wf\/s72-c\/no.cook.mango.yogurt.popsicle.recipe.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});