• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Arisa Pitha

1 cup – good quality rice
1/2 kg – jaggery
3 nos – cinnamon (powdered)
200 gms – vegetable oil or ghee
1 tsp – salt
Directions
Boil 2 litres water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
Slowly pour semolina in and stir continuously, cover the pan and reduce the heat.
Cook until the water completely absorbed (to the consistency of chapatti). Let it cool.
Knead it properly to make smooth dough.
Heat a pan; add coconut and sugar, fry until the coconut turns golden brown.
Make small balls of semolina dough, roll it and stuff it with the fried coconut.
Deep fry until golden brown.