In a mixing bowl, whisk the egg with sugar until it’s smooth.

Sift all the dry ingredients into it and make a smooth batter. Let the batter rest for 15 minutes.

Place a heavy bottom skillet at room temperature and heat 3 inches of oil in a deep fryer to about 365 F. As you heat the oil, immerse the mold and let it heat up too.

Once the oil heats up, lift the mold and shake off the excess oil. Then, dip it in the batter (NOT ALL THE WAY THROUGH) and re-immerse it back in the hot oil.

Hold it steady for 10 seconds and start shaking the mold. The pitha/cookie will release off easy.

Fry the pitha/cookie for a couple of minutes until golden brown. As you fry the pitha/cookie, let the mold stay immerse in the hot oil all the time.

Shake off the excess oil from the pitha/cookie and place it on the wire rack to cool down.

With a little practice, you could make multiple at one time. Just remember to dip the mold in hot oil before you dip it in the batter.

Let the pitha/cookies cool down completely before you store them in an airtight jar.