Muan Pitha is a steamed cake with coconut & jaggery stuffing is much in demand during Raja festival. Raja festival also known as Swing festival marks the beginning of agricultural year all over Odisha, when the first shower of monsoon makes the paddy fields ready for productivity. Muan Pitha is also known as Sijha Pitha, Chauti Manda , Muan Enduri in different parts of Odisha. This Muan Pitha is usually eaten with a yellow peas curry or Ghuguni.
Odisha is known for it’s temples, festivals and Pithas associated with each festival. Each festival celebrated in Odisha is unique so does the purpose for which this is celebrated and the deities associated with that particular festival. So you will come across many sweet delicacies or pithas in Odia tradition.
Muan Pitha is quite healthy as it is steamed and not fried . Learn how to make this Muan Pitha at home by following the procedure below.
Ingredients:
- 1 cup skinless urad dal, soaked overnight
- 2 cups rice, soaked overnight
- 1/2 cup jaggery
- 2 cups grated coconut
- 1 tbsp crushed black pepper
- 4 green cardamom, crushed
- Salt to taste
Method:
- Soak the rice and urad dal for 4 to 5 hours . Wash and grind them separately into a paste and kept for fermenting in the kitchen counter for 4 to 5 hours or overnight.
- Heat a pan , add jaggery and let it melt a bit, in order to prevent burning you can add 2 to 3 tbsp water. Now add the coconut and roast till it coats the coconut evenly. Finally add the crushed cardamom and black pepper and switch off the flame.
- Next morning add salt to the fermented batter and keep whisking in a single direction for 5 minutes.
- Pour some water in a container and spread a wet cotton cloth over the container and tie with a string to secure the cloth firmly. Place on the stove and let water comes to a boil .
- Pour half of the batter and spread gently over the wet cloth and spread a layer of coconut jaggery mix over it and finally cover it with another layer of the batter.
- Now steam it for about 15-20 mins. Insert a knife, if it comes out clean then your pitha is ready for serving. Switch off the flame and carefully transfer to a plate and cut the pitha into pieces of desired size. Serve with Ghuguni or yellow peas curry.
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