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Ingredients

• 2 cups Short Grain Rice (soaked 4-5 hours, then drained)
• 0.5 cup Plain Yogurt (unsweetened, room temperature)
• 1 tsp Salt
• 1 tsp Baking Powder
• 0.5 cup Water (adjust for batter consistency)
• 1 cup Fresh Grated Coconut (finely grated)
• 0.5 cup Date Palm Jaggery (grated or chopped)
• 2 tbsp Ghee or Cooking Oil (for greasing pan)
• 2 cups Whole Milk (full‑fat for richness)
• 1 Bay Leaf
• 2 Green Cardamom Pods (slightly crushed)
• 2 tbsp Granulated Sugar (optional, adds extra sweetness to milk)

Instructions

1. Soak the Rice

   Rinse the short grain rice and soak it in water for 4‑5 hours. Drain before using.

   Time: PT4H30M

2. Blend Rice and Yogurt

   Place the soaked rice and plain yogurt in a blender. Blend until you obtain a smooth batter.

   Time: PT10M

3. Season the Batter

   Transfer the batter to a large bowl. Add salt, baking powder and ½ cup water. Whisk until the batter is light and slightly frothy.

   Time: PT5M

4. Prepare Coconut‑Jaggery Filling

   Heat a pan over medium heat, add grated coconut and jaggery. Stir continuously until the mixture turns glossy and the jaggery melts completely.

   Time: PT10M

   Temperature: Medium heat

5. Grease the Cooking Pan

   Brush the bottom and sides of the non‑stick pan with ghee or oil.

   Time: PT2M

6. Layer the Pitha

   Pour half of the rice batter into the pan, spreading it evenly. Drop spoonfuls of the coconut‑jaggery filling over the batter, then pour the remaining batter on top, covering the filling.

   Time: PT5M

7. Steam the Pitha

   Place the pan on a stovetop burner, add a little water to the bottom (just enough to create steam), cover tightly with a lid, and cook for 20 minutes on low‑medium heat.

   Time: PT20M

   Temperature: Low‑medium heat

8. Infuse Milk

   In a small saucepan, bring milk to a gentle boil. Add bay leaf, crushed cardamom pods, and sugar. Simmer for 5‑7 minutes, then remove the bay leaf.

   Time: PT10M

   Temperature: Medium heat

9. Finish the Pitha

   Remove the steamed pitha from the pan, transfer to a serving plate, and pour the warm infused milk evenly over it.

   Time: PT2M

10. Serve

    Cut the pitha into wedges and serve warm. Enjoy the sweet, fragrant flavors!

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Short Grain Rice: any short grain rice
• Instead of Plain Yogurt: curd, Greek yogurt
• Instead of Baking Powder: baking soda (use 1/4 tsp)
• Instead of Fresh Grated Coconut: desiccated coconut (rehydrated)
• Instead of Date Palm Jaggery: regular jaggery, brown sugar
• Instead of Ghee or Cooking Oil: vegetable oil, clarified butter
• Instead of Whole Milk: evaporated milk, almond milk (non‑dairy)
• Instead of Green Cardamom Pods: cardamom powder (¼ tsp)
• Instead of Granulated Sugar: jaggery (extra 1 tbsp)

Equipment Needed

• Blender or Mixer
• Large Mixing Bowl
• Non‑stick Pan or Kadai (12‑inch)
• Spatula
• Ladle
• Small Saucepan
• Whisk (optional)
• Brush for Greasing (optional)
• Measuring Cups & Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Soaking the rice for 4‑5 hours to achieve a soft texture.
• Blending rice and yogurt into a smooth batter without over‑mixing.
• Cooking the coconut‑jaggery filling to the right consistency.
• Steaming the pitha with a tight‑fitting lid to ensure even rise.
• Pouring hot milk infusion over the cooked pitha immediately.

Chef Tips from the Video

• Use freshly grated coconut for the best aroma; frozen grated coconut works in a pinch.
• A pinch of grated ginger in the filling adds a subtle warmth.
• For a richer flavor, substitute half of the milk with condensed milk.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave.

Freezer: Can be frozen for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Best consumed the same day; keep covered for up to 4 hours.

Make-Ahead Tips

• The rice batter can be prepared a day ahead and kept refrigerated.
• Coconut‑jaggery filling can be stored in a small container for up to 3 days.
• Reheat the pitha over low heat with a splash of milk to restore softness.

Frequently Asked Questions