Narikol Pitha

Prepare the Rice Flour Dough

• In a separate pot, bring 1.5 cups of water to a rolling boil. Add the salt and 1 teaspoon of vegetable oil.
• Reduce the heat to the lowest setting. Add the rice flour all at once.
• Immediately and quickly stir with a wooden spoon or spatula until the flour absorbs the water and forms a rough, shaggy dough.
• Turn off the heat, cover the pot with a tight-fitting lid, and let it rest for 5-7 minutes. This step is crucial as it allows the flour to cook in the residual steam.
• Transfer the warm dough to a large plate or clean countertop. Grease your hands with a little oil.
• Carefully knead the dough for 4-5 minutes while it is still warm. Knead until it becomes completely smooth, soft, and pliable. If it feels dry, wet your hands with warm water and continue kneading.

Shape the Pithas

• Keep the main dough covered with a damp cloth to prevent it from drying out.
• Take a small, lemon-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball.
• Gently flatten the ball into a small disc or cup (about 2-3 inches in diameter), making the edges slightly thinner than the center.
• Place about 1 tablespoon of the cooled coconut filling in the center of the disc.
• Carefully bring the edges together to form a half-moon shape (like a gujiya or empanada), enclosing the filling completely.
• Pinch the edges firmly to seal them. You can leave the edge plain or create a decorative pattern by pinching and twisting, or by pressing with a fork.
• Repeat with the remaining dough and filling.

Steam the Pithas

• Lightly grease a steamer plate, basket, or idli molds.
• Arrange the shaped pithas on the plate, ensuring they do not touch each other to prevent sticking.
• Bring water to a boil in a steamer or a large pot with a stand.
• Place the steamer plate inside, cover with a lid, and steam on medium-high heat for 10-12 minutes.
• The pithas are cooked when they become firm, glossy, and non-sticky to the touch.

Serve

• Carefully remove the pithas from the steamer.
• Serve the Narikol Pitha warm and enjoy this authentic Bengali delicacy.