Ghila Pitha

1. 1
   saute · ~6 min

   Make the coconut filling.

   1.Heat a pan over low heat and add grated coconut.

   2.Add jaggery and stir until it melts and coats the coconut (3-4 min).

   3.Add crushed cardamom seeds and cook until the mixture looks sticky but not wet (1-2 min).

   4.Take it off the heat and let the filling cool.

   TIPKeep the heat low so the jaggery melts gently and does not turn hard.
2. 2
   boil · ~4 min

   Boil the water for the dough.

   Bring water and salt to a gentle boil in a saucepan. Keep the heat low once it starts bubbling.

3. 3
   mix · ~5 min

   Make the rice flour dough.

   1.Add the rice flour to the hot water a little at a time, stirring continuously.

   2.Mix until it comes together into a soft dough with no dry flour left.

   3.Turn off the heat and cover for 2 minutes so the flour hydrates fully.

   TIPThe dough should feel soft and warm, not crumbly. If needed, sprinkle in 1-2 tbsp hot water.
4. 4
   rest · ~5 min

   Rest the dough briefly.

   Let the dough cool just enough to handle comfortably. It should still be warm for smooth shaping.

5. 5
   assemble · ~10 min

   Shape and fill the pithas.

   1.Grease your palms lightly with ghee.

   2.Divide the dough into 8 equal portions.

   3.Flatten one portion into a small cup, keeping the center slightly thicker.

   4.Place 1-2 tsp coconut filling in the middle and pinch the edges together to seal.

   5.Shape it into a smooth oval dumpling and repeat with the remaining dough and filling.

   TIPIf the edges crack, smooth them with slightly damp fingers while the dough is still warm.
6. 6
   steam · ~12 min

   Steam the ghila pitha.

   1.Grease the steamer plate lightly with ghee.

   2.Arrange the shaped pithas in a single layer with a little space between them.

   3.Steam over medium heat until the outer layer looks set and glossy (10-12 min).
7. 7
   serve

   Serve warm.

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