Manda pitha is a steamed pitha which is prepared in Odisha, India during festivals falling on monsoon and post-monsoon seasons like Manabasa Gurubara, Durga Puja, Kumar Purnima or Gamha Purnima. The pitha resembles modak of Maharashtra and Kozhakkattai of South India.
Preparation of this recipe involves two steps Step 1 : Preparation of fillings Take a pan and add grated coconut and jaggery to it. Heat a pan on a low flame for 5 minutes. Keep stirring to ensure coconut and jaggery is not burnt. Add green cardamom powder, black pepper powder to the pan and mix well. Heat the mix for another 2 to 3 minutes on low flame and keep it aside to cool. Step 2 : Preparation of Pitha Take a bowl and mix finger millet powder and rice powder. Take a separate dish and add one cup of water. Heat the dish till water boils. Add ghee, salt, mixture (finger millet & rice) to boiled water. Heat the mixture on low flame for 3 minutes. Spread some ghee on the base of a steel bowl. Shift the mixture to it and add half cup of water and one spoon of refine oil. Knead it with hand till it becomes smooth dough. Now take a little dough, roll it into a ball, flatten it well. Form balls by rolling them with the help of your palms. Flatten each ball and place the filling in it. Close the flattened balls after putting the filling and carefully give them a rounded shape again. Steam the stuffed balls for 10 min in a steamer. Put them on a plate and serve hot.