Black Rice Modak ( Sijha Manda gets a Makeover )
In Odisha, we have a very famous proverb which goes like 'bara masa teyra parba'. It means that the number of festivals that we celebrate outnumbers even the number of months in a year. And 'pithas' are a very important part of most Odia festivals. Traditionally made with rice, they are usually stuffed with a sweet coconut / chenna filling. A 'Pitha' is not very sweet like a dessert. Since most 'pithas' are usually served with a lentil curry or even warm milk, just a hint of sweetness is enough.
- 1 cup black rice
- 2 tsp semolina
- 2 tbsp almond meal ( powdered almonds )
- 1/2 cup grated coconut
- jaggery as per taste ( 3-4 tbsp )
- 1 tsp ghee
- 2 pinch cardamom
- 2 pinch salt
Once the jaggery is completely dissolved, add the powdered rice in small batches while stirring continuously. Take care to avoid the formation of lumps.
Cook on low flame for about 10 mins. Then add the semolina and cook for another 5 mins till everything forms a tight dough. Remove and keep aside to cool it down.
Once the temperature is bearable, rub a little ghee on your hands and knead the dough for 5 mins.
Divide the dough into 10-12 portions . Give a desired shape to each portion.
Steam the dumplings for 10-15 mins.