Narikolor Pitha

Prepare the Rice Flour Dough

• In a large mixing bowl, whisk together the rice flour and salt.
• Bring the water to a boil and let it cool for just a minute. Gradually pour the hot water into the flour mixture, stirring with a spoon or spatula.
• Once the mixture is cool enough to handle, begin kneading. Knead for 5-7 minutes until you have a smooth, soft, and pliable dough.
• Cover the dough with a damp cloth and let it rest for 10 minutes.

Shape the Pithas

• Divide the rested dough into 18 equal-sized small balls.
• Take one ball and flatten it between your palms into a 3-inch diameter circle (like a small puri).
• Place about 1 tablespoon of the cooled coconut filling in the center of the circle.
• Carefully fold the circle in half to form a half-moon shape (gujiya/karanji shape).
• Press the edges firmly to seal the filling inside. You can create a decorative pattern along the edge by pinching or using a fork. Repeat with the remaining dough and filling.

Shallow Fry the Pithas

• Heat the oil in a kadai or wide, heavy-bottomed pan over medium heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the top.
• Gently slide 4-5 pithas into the hot oil, ensuring not to overcrowd the pan.
• Fry for 2-3 minutes on each side, until they turn a beautiful golden brown and the outer layer is crisp.
• Using a slotted spoon, remove the fried pithas and place them on a plate lined with paper towels to absorb excess oil.
• Repeat the process in batches for all the pithas.

Serve

• Serve the Narikolor Pitha warm or at room temperature. They are best enjoyed on the day they are made.