Pitha

Prepare the filling: combine grated coconut and crumbled jaggery in a pan over low heat. Stir constantly until the jaggery melts and the coconut absorbs it, creating a sticky, aromatic filling. Add cardamom and remove from heat. Let cool.

Make the dough: place rice flour in a bowl with a pinch of salt. Gradually add warm water, mixing with your hands until you achieve a soft, pliable dough that holds together without cracking. Cover and rest for 10 minutes.

For steamed pitha (bhapa pitha): take a small ball of dough, flatten it in your palm, place a spoonful of coconut-jaggery filling in the center, and seal into a half-moon or round shape. Ensure edges are well sealed.

Soften banana leaves over a flame or in hot water. Wrap each pitha in a piece of banana leaf. Arrange in a steamer basket.

Steam over rapidly boiling water for 15-20 minutes until the rice flour dough becomes translucent and cooked through. The banana leaves will impart a subtle, grassy fragrance.

For fried pitha (teler pitha): make a thin batter with rice flour and water. Pour small rounds into hot oil, add a dab of filling, fold, and fry until golden and crispy on both sides.

Serve warm or at room temperature. Steamed pitha are traditionally enjoyed with a drizzle of date palm jaggery syrup, while fried pitha are delightful on their own. Best eaten the day they are made.