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Sweet, aromatic, and deeply satisfying, Pithapitha is a beloved Indian dessert with centuries of tradition. This family celebration staple adds sweetness to festivals, weddings, and everyday moments of joy.
In a medium saucepan over low heat, combine the rice flour and milk, stirring constantly until a thick batter forms and pulls away from the sides, about 7 minutes.
Let the batter cool for 10 minutes, then knead briefly until smooth and pliable; keep covered with a damp cloth to prevent drying.
For the filling, melt jaggery with 1 tablespoon water in a skillet over medium heat, stirring until fully dissolved. Add the grated coconut and cardamom powder, then cook on low for 3–4 minutes until the mixture turns sticky and aromatic. Let cool.
Divide the rice dough into 6 even portions. Flatten each portion in your palm, add a spoonful of coconut-jaggery filling, and gently seal to form a round patty. Smooth the seams by gently pressing with damp fingers.
Heat a nonstick skillet or griddle over medium-low. Brush with ghee, then cook each pitha for 5–6 minutes per side, covered, until lightly golden and aromatic. Serve warm, drizzled with extra ghee if desired.
