1. Soak the rice in water for about 2 to 3 hours. Wash it with water and then drain all the water.
2. Keep the rice in room temperature to dry for about 2 to 3 minutes.
3. Grind it to make a semi-rough powder of it by using a grinder.
4. Heat ½ cup of water and add 1 cup of sugar.
5. As you go on stirring on medium flame, the boiling water forms a syrup. The syrup should be consistent.
6. Slowly add 2 cups of rice powder to the syrup and stir continuously to form a batter.
7. Cook till it absorbs the water completely (to the consistency of chappati). Let it cool.
8. Knead it properly to make a smooth dough.
9. Now make small portions.
10. Take the batter in small portions and flatten the same with the help of your palms in the shape of small thick puris/ kachoris .
11. Fry the thick puris (pithas) in oil till they become golden brown.
12. Take them out and serve hot. The pitha also tastes great when served after cooling.

Making Time: 30 minutes

Serves: 4 persons.

Shelflife: 1 day. Hard pitha can be stored for 1 week.

Note: A hard pitha may also be preserved in room temperature for about two weeks. Cinnamon is for added taste and hence optional, you can use it while grinding for a different rich taste.

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