Til Pitha with Narikol Pitha

Ingredients

• 1.5 cup Rice Flour (Use a fine variety for a smooth texture)
• 1.5 cup Water
• 0.25 tsp Salt
• 1 tsp Vegetable Oil (Plus more for greasing hands and steamer)
• 1.5 cup Grated Coconut (Fresh is preferred, but thawed frozen works too)
• 0.75 cup Jaggery (Grated or powdered for easy melting)
• 0.5 tsp Green Cardamom Powder

Instructions

1. 1

   Prepare the Coconut Filling (Pur)

   • Place a heavy-bottomed pan over medium heat. Add the grated jaggery and 2 tablespoons of water.
   • Stir continuously until the jaggery melts completely into a syrup.
   • Add the grated coconut and green cardamom powder. Mix thoroughly to combine.
   • Cook the mixture for 5-7 minutes, stirring frequently, until it thickens, darkens slightly, and starts to leave the sides of the pan. The mixture should be moist but not watery.
   • Remove from heat and transfer the filling to a bowl. Allow it to cool completely before use.
2. 2

   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.
3. 3

   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.
4. 4

   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.
5. 5

   Serve

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