Sugar-Free Lau Poda Pitha: A Deliciously Healthy Odia Cake
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About Sugar-Free Lau Poda Pitha: A Deliciously Healthy Odia Cake
Indulge in the exquisite flavors of Odisha with a healthy twist! This sugar-free Lau Poda Pitha recipe reimagines a beloved classic, offering a guilt-free way to savor this steamed and baked delicacy.Made with tender bottle gourd, finely ground rice flour, and a fragrant blend of spices, this traditional cake retains the satisfying texture and aromatic essence of the original. It's the perfect treat for those seeking a diabetic-friendly option without compromising on taste.Enjoy this unique dish warm or cold, and experience the rich culinary heritage of Odisha in every delicious bite.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
Bottle Gourd Mixture
- 3 cup Bottle Gourd peeled and cut into chunks
- 1 cup Milk
Dry Ingredients
- 1.75 cup Rice Flour
- 0.2 tsp Salt
- 0.25 tsp Cardamom Powder
- 1 tsp Pepper black, freshly ground preferred, ground
Instructions
- Peel and cut the bottle gourd into chunks. Pressure cook the bottle gourd for one whistle. Allow the pressure to release naturally.
- Once the pressure is released, drain any excess water and puree the cooked bottle gourd until smooth.
- In a wok or large pan, heat the bottle gourd puree over low heat for 4-5 minutes. This helps to evaporate excess moisture.
- Add the milk to the wok and bring the mixture to a gentle simmer.
- Add the rice flour, salt, and cardamom powder to the simmering mixture. Stir continuously to prevent lumps.
- Continue cooking and stirring until the mixture thickens and forms a dough-like consistency. This will take several minutes.
- Remove the wok from the heat. Stir in the ground black pepper, ghee, and coconut slices. Mix well to combine.
- Allow the dough to cool slightly until it is comfortable to handle.
- Grease your palms with ghee. Knead the dough thoroughly for about 5 minutes. This improves the texture of the pitha.
- Preheat your oven to 180°C (350°F). Grease a baking dish.
- Press the dough evenly into the prepared baking dish. Drizzle a little extra ghee over the top.
- Bake for 30-40 minutes, or until the top forms a golden-brown crust.
- Remove from the oven and let the pitha cool completely before cutting into squares. This allows the pitha to set properly.
- Serve the Lau Poda Pitha warm or cold. It tastes even better the next day and can be stored in the refrigerator for up to a week.
Recipe Notes
Expert Tips
- For a richer flavor, consider using freshly grated coconut for the filling.
- Adjust the sweetness of the filling according to your preference by adding more or less sugar.
- Ensure the pan is heated properly before making the crepes to prevent sticking and ensure even cooking.
Storage Instructions
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on a skillet before serving.
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Recipe Nutrition
Calories: 294kcalCarbohydrates: 47gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 97mgPotassium: 231mgFiber: 2gSugar: 6gVitamin A: 205IUVitamin C: 0.5mgCalcium: 84mgIron: 1mg
Sweta Biswal
Articles: 91
5 Comments
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Such a perfect dish! Thank you.
Nice recipe.
This is the unique version of cake, with no sugar and Bottle gourd in it. Indian cakes are so healthy.
Such a scrumptious dish! Thank you.
What a delicious recipe! Thanks for posting.