Manda Pitha

Ingredients:

For the covering:

1. 1 Cup rice flour

2. 1½ Cups water + 2 Tbsp water

3.  ½ Tsp salt

4. 1 Tbsp Ghee

For the Stuffing:

1. 1 Cup grated coconut (fresh or frozen)

2. ½ Cup jaggery powder

3. 1 Tsp green cardamom powder

4. ¼ Tsp coarsely ground black pepper

Instruction 

1. In a kadhai, sauté the grated coconut over medium heat until the raw aroma fades. Add jaggery and stir well until it melts and blends evenly with the coconut. Once the mixture turns slightly darker and sticky, switch off the heat. Stir in the cardamom powder and coarsely ground black pepper. Mix well, then transfer the stuffing to a plate and let it cool.

2. Meanwhile, bring 1½ cups of water to a boil in a pan. In a small bowl, mix 2 tablespoons of water with 1 tablespoon of rice flour to make a thick slurry. Add this slurry to the boiling water, stir well, and let it boil for a minute. Add salt and begin adding the rice flour gradually, stirring continuously over medium heat for about 5 minutes, ensuring no lumps form.

3. Once the mixture comes together into a smooth dough, switch off the flame and cover the pan with a lid. Let it rest for 10 minutes. After resting, knead the warm dough with 1 tablespoon of ghee until it becomes soft and pliable. 

4. Take small portions of the dough and roll them into smooth balls. Flatten each dough ball using your palm and place about one tablespoon of the coconut stuffing in the center. Carefully fold the edges over the filling and seal well, ensuring there are no cracks. You may use a little water to smooth the surface and create a clean, even finish. Prepare all the pithas in this way and arrange them on a plate.

5. Boil water in an idli cooker or any steamer setup over high flame. Lightly grease the idli moulds with a bit of ghee and place the stuffed pithas in them. Lower the flame to medium and steam the Manda Pithas for 10 to 15 minutes. Once done, turn off the heat and allow them to rest in the steamer for 5 minutes before removing.

6. The Manda Pithas are now ready for offering

Note: For a richer flavor, fresh cottage cheese (Chhena) can be added to the coconut stuffing. Keep the dough covered with a damp cloth to prevent it from drying out, and try shaping the pithas while the dough is still warm for best results.