Ingredients
- Rice flour 2 cups Grated coconut 2 cups 1 cup jaggery Hot water for kneading the dough
Method
Step 1
Make a dough with the rice flour and boiling water [Boiling water is important otherwise pithe will break] Heat a wok, and mix the grated coconut and the jaggery with continuous stirring till it becomes dry. Keep aside and let the filling cool. Now make very small balls from the dough and press each ball with your finger to make a small bowl shape to put in the filling [The thinner the outer the tastier the pithe but be cautious that it should not break.] Put the filling and close the bowl in whatever shape you like. [You can give a triangular shape with frills at the borders. Be creative give different shapes for different fillings].
Step 2
Steam the pitha in a steamer/rice cooker or simply place the pitha on a sieved bowl and place it over boiling water. It takes almost half an hour to be fully cooked. [So pour water accordingly. Make sure water doesn’t touch the pitha.] Check at intervals. First it feels sticky, but when it feels dry, then it is done. Remove and keep open for 5mins to evaporate touches of moisture on it. Then you can store in a casserole or enjoy steaming hot pitha then and there. Serve pithe with liquid jaggery.
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