Nokshi Pitha
Delicate intricate designs etched on rice flour dough. Fried crisp to a gorgeous golden. Dipped in an inviting jaggery syrup. Food heaven !! (And what an incredible piece of food art !!)
Equipment
- Toothpicks
Ingredients
Nokshi pitha
- 2 cups rice flour
- 2 cups water
- 1/4 tsp salt
For the jaggery syrup
- 1 cup khejur patali or date palm jaggery
- 1 cup water
Instructions
For Nokshi Pitha
- Take 2 cups of water in a pan, add a pinch of salt. Bring the water to a boil.
- Add the rice flour, give it a gentle yet quick mix. Switch off the flame.
- Cover the dough quickly, keep it aside on the hot switched off burner for 10 minutes. (Please do not open the lid during this time.)
- Carefully place the dough on a flat surface. We need to start kneading right away. Yes, the dough shall still be quite hot, so do handle with utmost care while kneading. But we cannot allow the dough to cool down completely before kneading, that shall make the dough difficult to work with.
- Start to knead the dough now. The dough shall be a little sticky in the beginning. Don't worry, it shall become softer as we knead it. If needed you can add 1/2 tbsp to 1 tbsp of extra flour, no more than that please.
- Continue to knead for 10-15 minutes till the dough becomes soft and smooth.
- Divide the dough into 5 or 6 portions - do note though that depending on the design you choose, the portion sizes may vary. Keep the dough covered with a damp cloth.
- Take one portion of the dough, roll it gently on an oiled surface to an uniform round disc of ~1/2” thickness.
- Lightly smear the roundel with oil, let creativity take over, carefully and patiently etch the designs of your choice with a tooth pick or khejur kata (if available). Just one point to remember, while etching the design, you have to insert the toothpick till at least halfway into the dough. Trim the edges of the roundel with a knife if needed.
- Transfer the pitha gently onto a butter paper, keep covered with a damp cloth.
- Heat enough oil in a heavy bottomed pan for deep frying.
- Deep fry the pitha one by one on a medium low flame till golden and crisp. Take care to not overheat the oil . If the oil is too hot, the inside of the pitha shall remain under-cooked while the outside shall brown quickly. (Just for reference, it took me about of 15-20 min for me to fry one pitha.)
- Once gorgeous golden and crisp, remove from oil and place over an oil absorbent paper.
For the jaggery syrup
- In a pan take the water and jaggery, give it a mix. Bring to a simmer and keep cooking over a medium flame till you have to make one string jaggery syrup.
- Dip the fried pitha gently in the jaggery syrup while the syrup is still warm. Leave for 2-3 minutes. Remove from the syrup and serve.