For Stuffing:

1. Mix finely grated coconut and sugar in a heated frying pan.
2. Add cardamom and black pepper powder and mix thoroughly.

For Pitha:

1. Heat milk. Add salt to the milk.
2. Prepare dough by adding crushed rice to the boiling milk.
3. Stir it continuosly and boil further until you get a thick dough.
4. Keep the dough in room temperature and knead it by adding one spoon oil to make it more soft.
5. Form 8 to 10 balls by rolling them with the help of your palms.
6. Flatten each ball and place the stuffing in it.
7. Now close the stuffing by carefully rolling it and giving it a round dumpling shape.
8. Similarly prepare all the balls or dumplings.
9. Steam the stuffed balls for 3-4 minutes in a steamer.
10. Put them on a sizzler plate and serve hot. It may also be seved in room temperature.
    

Making Time: 30 minutes.

Serves: makes 12-14 balls.

Shelflife: 1 day.

Note: You may also prepare another variety of Manda Pitha where semolina (suji) is used instead of crushed rice. This is known as Suji Manda. Follow the steps mentioned above. But replace 2 cups crushed rice with 2 cups of semolina. However in this case use a little more milk (say 4 cups).

Click here to know more about Oriya cuisines and Food Recipes- Introduction to Orissa Cuisines And Recipes.

Click here to know more about of Indian Sweets and Desserts- An Introduction To Indian Sweets And Desserts.