Haldi Patra Pitha
Sweet Turmeric Rice Flour Dumplings
SERVES 4
In Orissa, when I first saw a group of women walking over rice in an open field, I couldn’t believe my eyes. One of the women told me they were turning the rice to dry it well. I asked if I could do it with them and she readily agreed. So there I was, walking over rice, talking to those lovely women, turning rice and learning how to make this dish.
Haldi patra pitha is a sweet usually made for the festival of Prathamastami.
INGREDIENTS
Batter
1 cup husked, split black gram (urad dal)
2/3 cup rice
⅓ cup semolina
¼ tsp salt
Filling
1 tbsp clarified butter
2 cups fresh coconut, finely grated
¾ cup sugar
¼ tsp nutmeg powder
⅓ tsp green cardamom pods, crushed
To cook
15 fresh turmeric leaves
METHOD
Batter Wash dal and soak in water for 4 hours. Wash rice and semolina separately, till all starch is removed and the water runs clear. Soak separately in water for 4 hours. Drain dal, rice and semolina and combine in a grinder. Add ¼ cup of water and grind to make a smooth, thick paste of the consistency of peanut butter. (Some more water may be added to aid grinding, but do not make the batter too moist.) Mix in salt, cover and set aside for 5 hours.
Filling Melt clarified butter in a frying pan over low heat. Add coconut and roast for 2 minutes. Mix in sugar and cook, stirring continuously till it dissolves and the mixture thickens to the consistency of a very soft fudge. Remove from heat and mix in nutmeg and cardamom powder. Cool to room temperature.
To cook Heat water in a steamer. Remove and discard stems from the turmeric leaves. Wash the leaves and pat dry. Spread batter evenly on the smooth side of the turmeric leaves and spread an even layer of filling over it. Fold each leaf vertically and place the folded leaves in the steamer in a single layer. Steam haldi patra pitha for 15–20 minutes and serve hot.
NOTE: The haldi patra pitha is served with the leaf intact. The diners peel the leaf off themselves.
