GHORA MANDA

"GHORA MANDA"

Odisha is a beautiful state with 30 districts..
each district has its own style of cooking  though the process is almost same...
this is a pitha which gives immense pleasure after having this...
i feel like it melts in my mouth means it is so so soft and yummy....
this is a special delicacy in our western odisha...... like sambalpur ,Bargarh ,bonai,sonpur etc.....
Being a part of coastal odisha i only knew about that sukla manda which is also offered to Goddess laxmi during our some specific pujas like "sudasa brata, mahalaxmi puja" but later i came to know about this beautiful delicate pitha of our western odisha called ghora manda which is also offered to maa laxmi during this puja time too....
i got this recipe from my two dear friend sujata and sweta....

the ingredients required====
Basmati rice is good but not available you can use your normal rice 2 cups
salt to taste
1cup grated coconut
1tbl spoon roasted sea same seeds
1 tbl spoon roasted peanuts
1 tbl spoon of jaggery/sugar(normally these pithas are tastier when you use jaggery)..

 method to make this yummy delicacy====
for stuffing--fry grated coconut,seasame seeds,roasted peanuts,jaggery together till the raw smell of coconut disappears and till it becomes little brown.......
soak rice for 2 to 3 hrs
then make a silky batter  like finest
add water till its consistency becomes watery type...
add salt.....
switch on your gas....
put this rice bowl on gas stove in low flame
and continuously keep stirring as no lumps will be formed.....
it really needs patience ......
and cooking is such an art which needs lots of patience ,skill of art and some creativity
keep stirring till it becomes little thick but not it should nt be seem like solid dough...
then switch off the gas...
in a thali put little cooked rice mixture with your ladle
then put little stuffing
again put little  rice  mixture on it and press uniformly with your palm as no peaks will come out...
accordingly use all the cooked rice batter like this way...
and leave it for half an hour.....
when it gets completely  cool
then slowly lift one by one and serve with any curry.....