Hello friends how are you all hope all are well I am very well by the grace of Allah.
I love participating in food contests. I love to share fun dishes with you. You can know the tradition of our country and know about the food of many countries through this food post. The food and traditions of each country are different.
The pitha that I will show you today is the most popular winter pitha of our country. Patisapata pitha is loved by all people especially small people it is a very favorite pitha. Without further ado let's share the recipe in front of you, hope you all make it at home and you all like it.
๐ฎโ๐ณโ๐ฌโ๐ทโ๐ชโ๐ฉโ๐ฎโ๐ชโ๐ณโ๐นโ๐ธโ
rice flour
coconut
sugar
semolina
Soybean oil
the water
salt
the milk
๊งเผบ๐ฎ๐โฏ๐
-1เผป๊ง
First of all, mix two-three cups of flour in a bowl. Add hot water to the flour. Shake well with warm water. Can't be too thin and can't be too thick. should be kept in the middle. Then leave it for 10-15 minutes and prepare it to burn inside the pita.
๊งเผบ๐ฎ๐โฏ๐
-2เผป๊ง
Coconuts must be harvested first. Once the coconut pulp is finished, add sugar and semolina to the pan. 10-15 minutes should be taken with net. Then when a nice batter is made we move on to the next step.
๊งเผบ๐ฎ๐โฏ๐
-3เผป๊ง
Then add oil to the pan. First, I will keep the heat high in the oven, then when the oil is hot, I will put it on medium.
๊งเผบ๐ฎ๐โฏ๐
-4เผป๊ง
Then add batter to the pan. Mix the batter well and make it like pitha. This way you can make as many pithas as you want. We made 10 to 20 pitas to eat at home.
๊งเผบ๐ป๐๐๐
๐๐๐๐๐ ๐๐ ๐๐๐ ๐๐๐๐๐๐๐เผป๊ง
There was a lot of fun while making pitha and everyone had fun eating it. Many kinds of pies are prepared in our house during winter. A festive mood is created in the house while making pitha. Finally, pitha is made and given to many people in the area. There is a tradition in our area that if someone makes something, everyone eats it. No one eats any cake alone. I love the fact that everyone still shares food in our area.
So till today everyone will be healthy and well.