This can be called a desi cake too. :-) Ususally in villages a dying chulha (stove) after the days' cooking is used to make this thing. The mixture is wrapped in banana leaves and left to slowly roast in the dying embers.
In the absence of a chulha these days, we can make it in a heavy bottomed kadhai .... or alternatively .... bake just like a cake too.
Done ! :-)
Keep it to cool on a high rack ..... so that it does not turn soggy from all the moisture that it will release.
I remember the salty one that Ma used to make .... we would have it for breakfast .... dipping it in very thin and piping hot Jolkhabarer torkari on cold winter mornings.
The sweet ones like this can be had anytime ... as a snack with or without tea. It will stay in the fridge too .... but if kept outside .... do not cover or close in a container ( I am talking of the Indian climate).
Enjoy ! :-)
Check out the savoury version of this Poda Pitha here.
Same process and equally tasty.