Jharkhand Dudh Pitha Steamed Rice Milk Dumpling Sweet

Method

1. 1

   Make rice flour dough: Place 1.5 cups rice flour in a bowl with a pinch of salt. Pour 1 cup just-boiled water over it while mixing with a spoon. Once cool enough to handle, knead into a smooth, soft, pliable dough. Work quickly while the dough is warm — rice flour dough is easier to shape when warm.

2. 2

   Shape the pitha: Divide the dough into 20 equal small balls. Roll each into a smooth ball. Some families make them cylindrical (like small logs) instead — both are correct.

3. 3

   Prepare the milk: Pour 1 litre full-fat milk into a wide heavy pot. Bring to a boil on medium heat, stirring. Once boiling, reduce to medium-low heat and cook for 10 minutes, stirring every 2 minutes, until the milk begins to reduce slightly.

4. 4

   Add pitha to milk: Carefully drop the shaped rice flour balls into the simmering milk one by one. Do not stir immediately — let them settle for 1 minute first.

5. 5

   Cook in milk: Cook on medium-low heat for 15 to 18 minutes, gently stirring occasionally. The rice balls will cook through (turn from opaque white to slightly translucent) and absorb the milk flavour. The milk will reduce as the balls cook.

6. 6

   Add sugar: Once the pitha are cooked through (test one by cutting in half — the inside should be uniformly soft with no dry white centre), add 1/2 cup sugar. Stir gently until dissolved.

7. 7

   Add flavourings: Add the saffron soaked in warm milk and 1/4 tsp cardamom powder. Stir gently.

8. 8

   Reduce milk further: Continue simmering on low heat for 5 more minutes until the milk thickens to a creamy, slightly clingy consistency — it should coat the pitha rather than be watery.

9. 9

   Taste: Taste the milk sauce. It should be sweet, fragrant with cardamom, slightly golden from saffron, and creamy.

10. 10

    Serve: Serve warm in bowls — 4 to 5 pitha per person with plenty of the reduced milk sauce poured over them.