Rice flour dumplings shaped like half-moons, stuffed with a sweet grated coconut and jaggery filling and steamed until translucent. The most made festival pitha (rice sweet) of Odisha — prepared for Nuakhai, Raja Parba and Durga Puja.
Ingredients
For the rice flour dough:
2 cups rice flour
1 cup hot water
a pinch of salt
For the filling:
1.5 cups fresh grated coconut
3/4 cup jaggery — grated
1/4 tsp cardamom powder
a few cashews — chopped
Method
Make the filling first: Place a pan on medium-low heat. Add fresh grated coconut and grated jaggery. Stir continuously for 6 to 8 minutes until the jaggery melts and the coconut absorbs it — the mixture should become thick, sticky and come away from the pan. Add cardamom powder and cashews. Mix. Cool completely. Divide into 12 equal portions.
Make the rice flour dough: Place rice flour and salt in a wide bowl. Pour 1 cup hot (but not boiling) water over it gradually while mixing with a fork or spoon. As soon as it is cool enough to handle, knead with your hands for 3 to 4 minutes until a smooth, pliable dough forms. The dough should be soft but not sticky. Divide into 12 portions.
Shape into discs: Take one dough portion. Place between plastic wrap and press with your palm into a round disc about 7 to 8 cm in diameter. Alternatively roll carefully between wet palms.
Fill and seal: Place one portion of the coconut-jaggery filling in the centre. Fold the disc in half over the filling to form a half-moon shape. Press the curved edge firmly between your fingers to seal — run your thumb and forefinger along the edge pressing firmly. The seal must hold during steaming.
Optional decorative edge: Using a fork or your fingertip, create a decorative pressed pattern along the sealed edge. This is traditional and makes the pitha look beautiful.
Make all pithas: Repeat with all portions. Keep covered with a damp cloth while you work to prevent drying.
Prepare the steamer: Fill a steamer or large pot with water. Bring to a full boil. Line the steamer tray with banana leaves or a damp muslin cloth to prevent sticking.
Steam the pithas: Place the shaped pithas in a single layer on the lined steamer tray. Cover with the steamer lid. Steam on medium-high heat for 12 to 15 minutes.
Check doneness: After 12 minutes, the rice flour dough will turn slightly translucent and the pitha will look slightly shiny. Press one gently — it should feel firm and set throughout.
Serve: Remove from steamer. Let cool for 5 minutes. Serve warm — the filling inside will be sweet, fragrant and slightly sticky. The rice flour shell will be firm outside and slightly chewy inside.
Note: Pitha is the broad category of Odia rice-based festival foods — steamed, fried or baked preparations made specifically for festivals. This particular half-moon shaped variety is one of the most made for Nuakhai (the new rice harvest festival in August-September), Raja Parba (the three-day menstruation festival in June) and Durga Puja. In Odisha, a woman's ability to make beautiful pitha is considered a domestic skill worth knowing.