Rice pitha Recipe

Cooking Directions

• STEP 1.In a pan, heat water and jaggery until the jaggery melts completely.
• STEP 2.In a mixing bowl, combine rice flour, grated coconut, and cardamom powder.
• STEP 3.Slowly add the jaggery water to the rice flour mixture and knead it into a smooth dough.
• STEP 4.Divide the dough into small portions and shape them into round or oval patties.
• STEP 5.Heat a non-stick pan and cook the pitha on medium heat until they turn golden brown on both sides.
• STEP 6.Serve the Rice Pitha hot with a drizzle of ghee on top.
• STEP 7.Store any leftover pitha in an airtight container for up to 2 days.

Cooking Tips

• Make sure to knead the dough well to ensure a smooth texture.
• You can add a pinch of salt to enhance the flavor of the pitha.
• If the dough is too dry, add a little water. If it is too sticky, add more rice flour.
• To make the pitha more aromatic, you can add a few drops of rose water or kewra water to the dough.

Storage and Serving

• Rice Pitha is best served hot and fresh.
• You can serve it as a snack or dessert.
• Drizzle some ghee on top before serving for added richness.
• Leftover pitha can be stored in an airtight container at room temperature for up to 2 days.