Pithas

Prepare the Basic Rice Flour Dough

In a saucepan, bring 1 1/2 cups of water and salt to a boil.

Gradually add the rice flour, stirring continuously to avoid lumps.

Cook until the mixture comes together and forms a dough.

Remove from heat and let it cool slightly. Knead the dough until smooth and pliable. Set aside.

Prepare the Sweet Coconut Filling

In a pan, combine the grated coconut, jaggery (or brown sugar), and ground cardamom.

Cook over medium heat until the mixture thickens and the jaggery is fully melted. Set aside to cool.

Make Bhapa Pitha (Steamed Rice Cake)

Grease small bowls or molds.

Fill each mold halfway with the rice flour dough.

Add a spoonful of the sweet coconut filling in the center.

Cover with more rice flour dough, smoothing the top.

Steam the pithas for about 15-20 minutes, or until the dough is cooked through.

Make Patishapta (Rolled Rice Crepes with Coconut Filling)

In a bowl, mix the rice flour dough with milk and sugar to make a smooth batter.

Heat a non-stick pan and lightly grease it with oil or ghee.

Pour a ladleful of batter into the pan and spread it out to form a thin crepe.

Cook until the crepe is set and slightly golden.

Place a spoonful of the sweet coconut filling at one end of the crepe and roll it up.

Repeat with the remaining batter and filling.

Make Puli Pitha (Stuffed Rice Dumplings)

Take small portions of the rice flour dough and flatten them into discs.

Place a spoonful of the sweet coconut filling in the center of each disc.

Fold the discs over the filling to form semi-circles and seal the edges by pressing them together.

Steam the puli pithas for about 10-15 minutes, or until the dough is cooked through.

Serve

Arrange the assorted pithas on a serving platter and enjoy them warm or at room temperature.