STEP 2.Take a kadai and roast the rice in low flame, keep roasting until they puff up. Turn off the gas and pour them on a plate and let it cool. Grind the roasted rice in a powder consistency.
STEP 3.In the same kadai, add 1 cup of water.
STEP 4.Now add the crushed coconut/khoya, salt, and mix it with the water very well, let the water evaporate on low flame.
STEP 5.Now add the 5tbsp jaggery and saute it with the khoya thoroughly. Keep mixing them until the jaggery is evenly spread.
STEP 6.Add ½ cup milk and mix it well with the khoya (you can omit this step).
STEP 7.Add the half roasted rice powder and keep mixing the whole thing now and then.
STEP 8.Now add 2-3tbsp sugar and mix it with the khoya (you can add more sugar as per your taste).
STEP 9.Now add the bay leaves and cardamom, give it the right mix.
STEP 10.Keep stirring it occasionally so that the sesame doesn’t stick.
STEP 11.At last, you can add 1tbsp ghee for enhancing the flavor.
STEP 12.Take out the filling in a plate and let it cool.
STEP 13.Filling(coconut)
STEP 14.Take a kadai and roast the sesame seed in low flame, keep roasting until they brown. Turn off the gas and pour them on a plate and let it cool. Grind the roasted sesame in a powder consistency.
STEP 15.Now add water, salt, and mix it with the water very well.
STEP 16.Take a kadai and pour the sesame paste and keep cooking it in a low flame.
STEP 17.Now add the 5tbsp jaggery and saute it with the sesame paste thoroughly. Keep mixing them until the jaggery is evenly spread.
STEP 18.Add the other half of roasted rice powder and keep mixing the whole thing now and then.
STEP 19.Now add 2-3tbsp sugar and mix it (you can add more sugar as per your taste).
STEP 20.Now add the bay leaves and cardamom, give it the right mix.
STEP 21.Keep stirring it occasionally so that the coconut doesn’t stick.
STEP 22.At last, you can add 1tbsp ghee for enhancing the flavor.
STEP 23.Take out the filling in a plate and let it cool.
STEP 24.Dough
STEP 25.In a sauce, heat 2 cups of water and add 1 cup refined flour/maida, and 1 tbsp salt mix it carefully without making any lumps.
STEP 26.Add 3-4 tbsp oil add more oil if needed but go slow. Once your dough starts to crumble then,
STEP 27.Add water to balance the consistency.
STEP 28.Knead a tight dough.
STEP 29.Take a little portion of the dough and flatten it into a circle with your fingers. Put 1-2 tsp. Of the stuffing in the center.
STEP 30.Close it into a crescent shape.
STEP 31.Seal the edges with your fingers or fork.
STEP 32.Line a colander with a wet cloth and place the pithes in it. Cover with the fabric.
STEP 33.Steam for 4-5 minutes in a saucepan, steamer or pressure cooker.(which suits your need)
STEP 34.Garnish with some crushed saffron or castor sugar.
Nutrition value
5658
calories per serving
303 g Fat141 g Protein591 g Carbs119 g FiberOther
Current Totals
303 g Fat
141 g Protein
591 g Carbs
119 g Fiber
MacroNutrients
Carbs
591 g
Protein
141 g
Fiber
119 g
Fats
Fat
303 g
Vitamins & Minerals
Calcium
5865 mg
Iron
79 mg
Vitamin A
123 mcg
Vitamin B1
2 mg
Vitamin B2
2 mg
Vitamin B3
21 mg
Vitamin B6
3 mg
Vitamin B9
577 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
11 mg
Copper
8 mcg
Magnesium
1730 mg
Manganese
16 mg
Phosphorus
3153 mg
Selenium
66 mcg
Zinc
40 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment