Nokshi Pitha

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1. 1Step 1: In a pan, bring 2 cups of water with a pinch of salt to a boil.
2. 2Step 2: Add the rice flour, mix gently but quickly, then switch off the flame.
3. 3Step 3: Cover the dough quickly and keep it aside on the hot switched-off burner for 10 minutes. Do not open the lid during this time.
4. 4Step 4: Carefully place the dough on a flat surface. Start kneading right away while the dough is still hot, handling with utmost care. Do not let the dough cool completely before kneading, as that will make it difficult to work with.
5. 5Step 5: Knead the dough. It will be a little sticky at first but will become softer as you knead. If needed, add 1/2 tbsp to 1 tbsp of extra flour, no more than that.
6. 6Step 6: Continue kneading for 10-15 minutes until the dough is soft and smooth.
7. 7Step 7: Divide the dough into 5 or 6 portions, noting that portion sizes may vary depending on the design you choose. Keep the dough covered with a damp cloth.
8. 8Step 8: Take one portion of dough and roll it gently on an oiled surface into a uniform round disc of about 1/2 inch thickness.
9. 9Step 9: Lightly smear the roundel with oil, then carefully and patiently etch designs of your choice with a toothpick or khejur kata if available. Insert the toothpick at least halfway into the dough. Trim the edges with a knife if needed.
10. 10Step 10: Transfer the pitha gently onto butter paper and keep covered with a damp cloth.
11. 11Step 11: Heat enough oil in a heavy-bottomed pan for deep frying.
12. 12Step 12: Deep fry the pitha one by one on a medium-low flame until golden and crisp. Be careful not to overheat the oil; if the oil is too hot, the inside will remain undercooked while the outside browns quickly. It may take about 15-20 minutes to fry one pitha.
13. 13Step 13: Once golden and crisp, remove from oil and place on oil-absorbent paper.
14. 14Step 14: In a pan, mix the water and jaggery. Bring to a simmer and cook over medium flame until you have a one-string jaggery syrup.
15. 15Step 15: Dip the fried pitha gently in the warm jaggery syrup. Leave for 2-3 minutes. Remove from the syrup and serve.