Arisha Pitha

In West Bengal, the tradition of making cakes, locally known as piţha, still flourishes. They are usually made from rice or wheat flour mixed with sugar, jaggery, grated coconut etc. Piţhas are usually enjoyed with the sweet syrups Theyre usually fried or steamed; the most common forms of these cakes include bhapa piţha (steamed), pakan piţha (fried), and puli piţha (dumplings), among others. The other common pithas are chandrapuli, gokul, pati shapta, chitai piţha, aski pithe, muger puli and dudh puli. The Pati Shapta variety is basically a thin-layered rice-flour pancake turnover with a milk-custard creme-filling. In urban areas of Bangladesh and West Bengal most restaurants hold Pitha-festivals sometime during the winter months.


The celebration of the Piţha as a traditional sweet coincides with the Winter Harvest festival in rural Bangladesh and West Bengal. The harvest is known as Nabanno (literally new sustenance) and calls for not only rare luxuries celebrating food and sweets but also other popular and festive cultural activities like Public Dramas at night and Open Air Dance Performances.

Arisha is a South Indian sweet dish from the North-eastern part of old Madras Presidency and present day Andhra Pradesh and Orissa. Arisha word which means rice. It is a traditional dish and is prepared during festivals like Sankranti, etc.


  • Rice- 2 cups (do not use parboiled rice)
  • Jaggery or Sugar-2 cups
  • Ghee-2 cups
  • Salt to taste


Soak the rice in water overnight. Remove water and pound the rice to make powder.The Rice has to be ground but not too fine.Take 1 cup of water and add the sugar or jaggery and heat it.Keep stirring it until you get a slightly sticky consistency.Add the rice powder slowly into the sticky moisture and keep stirring on low fire until you get a dough like consistency.Heat ghee in a bowl.Make small round shape from the dough with your hand while it is still warm.Deep fry them in low fire until they turn brown on both sides.Have it when it is warm and enjoy.

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