Pitha - Traditional Indian Rice Cakes

Ingredients

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (100g) grated coconut 1 cup (100g) grated coconut
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon fennel seeds 1/2 teaspoon fennel seeds
• 1/4 teaspoon salt 1/4 teaspoon salt
• Water, as needed Water, as needed
• Ghee or oil, for frying Ghee or oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, grated jaggery, grated coconut, cardamom powder, fennel seeds, and salt.
2. 2.
   Gradually add water to the mixture and knead it into a smooth dough. The dough should be firm enough to hold its shape.
3. 3.
   Take small portions of the dough and shape them into small round cakes or any desired shape.
4. 4.
   Heat ghee or oil in a frying pan over medium heat.
5. 5.
   Fry the shaped rice cakes until they turn golden brown and crispy on both sides. Alternatively, you can steam the rice cakes by placing them in a steamer for about 15-20 minutes.
6. 6.
   Once cooked, remove the rice cakes from the pan and drain them on a paper towel to remove excess oil.
7. 7.
   Serve the Pitha warm or at room temperature. They can be enjoyed on their own or with a drizzle of honey or a sprinkle of powdered sugar.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the final dish.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Coconut — Freshly grated coconut works best for this recipe, but you can also use desiccated coconut if fresh is not available.
• Cardamom powder — For the best flavor, use freshly ground cardamom powder.

Tips & Tricks

• To enhance the flavor, you can add a pinch of saffron strands to the dough mixture.
• For a healthier version, you can steam the rice cakes instead of frying them.
• Experiment with different shapes and sizes to make the Pitha more visually appealing.
• Serve the Pitha with a side of coconut chutney or a dollop of yogurt for a delightful combination of flavors.
• Store any leftover Pitha in an airtight container to maintain their freshness.

Serving advice

Serve the Pitha warm or at room temperature. They can be enjoyed as a snack, dessert, or even as a breakfast item. Drizzle some honey or sprinkle powdered sugar on top for an extra touch of sweetness.

Presentation advice

Arrange the Pitha on a platter, garnished with a sprinkle of powdered sugar and a few strands of saffron. You can also add a sprig of fresh mint or a slice of lemon for a pop of color.