Gaintha Pitha

Shape the Dumplings (Gaintha)

• While the dough is still warm, pinch off small, marble-sized portions.
• Roll each portion between your palms to form small, smooth, crack-free balls or slightly elongated oval shapes.
• Place the shaped dumplings on a plate and keep them covered with a damp cloth to prevent them from drying out while you shape the rest.

Prepare the Milk Base

• In a heavy-bottomed pot or kadai, pour in the milk and bring it to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
• Once simmering, add the crushed green cardamom pods and the bay leaf. Let the milk simmer for 5-7 minutes to allow the flavors to infuse.

Cook the Dumplings

• Gently slide the prepared dumplings into the simmering milk, one by one, ensuring not to overcrowd the pot.
• Allow the dumplings to cook on a medium-low heat for 10-12 minutes. For the first 5 minutes, avoid stirring to prevent them from breaking.
• After 5 minutes, you can stir gently. The dumplings are cooked when they float to the surface and appear glossy.

Sweeten and Finish the Pitha

• Once the dumplings are fully cooked, reduce the heat to low. Add the grated jaggery and the fresh grated coconut.
• Stir gently and continuously until the jaggery dissolves completely. The milk will take on a light caramel color.
• Continue to simmer for another 4-5 minutes, allowing the kheer to thicken to your desired consistency. Remember it will thicken more as it cools.
• Turn off the heat, remove the bay leaf, and let it rest for a few minutes before serving. It can be enjoyed warm or chilled.