How to Make Dudh Pitha - Perfect Rice Flour Dessert

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides sweetness with fewer calories.

coconut

🥗Healthier: almond flour

💰Cheaper: desiccated coconut

Almond flour offers a nutty flavor while being lower in calories.

Grate the fresh coconut, removing the hard outer shell.

In a pan on low flame, mix the grated coconut with 3 tablespoons of jaggery powder and 3 tablespoons of milk powder for 2-3 minutes until melted.

Add 1 teaspoon of ghee and 1/4 teaspoon of cardamom powder to the mixture and cook for another minute.

In a separate pan, toast 1 cup of rice flour on medium flame for 2 minutes.

In a bowl, mix 1 cup of water with 1 teaspoon of ghee and bring to a boil.

Add the toasted rice flour to the boiling water and stir continuously until mixed, then cover and let it sit for 5-6 minutes.

Knead the dough while it's still warm, adding 3 tablespoons of hot water if necessary.

Shape the dough into small balls, fill with the coconut-jaggery mixture, and seal them tightly.

Cover the filled pithas with a cloth to keep them moist.

In a new pot, heat 1 liter of full-fat cream milk until it boils, then add 1/2 cup of sugar and cook for 2-3 minutes.

Add the pithas to the boiling milk, ensuring the milk remains boiling, and cook until soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens