Easiest Way to Prepare Delicious Rice Coconut Stuffing Pitha

Rice Coconut Stuffing Pitha. This a very popular Makar Sankranti sweet prepared with sweetened Coconut , milk. In my channel various types of food recipe like bengali,Indian,Chinese,continental. Fantastic side with any South East Asian food - Thai, Malaysia, Vietnamese - as well as Caribbean and tropical foods.

Coconut rice recipe - Coconut rice is a easy and flavorful rice dish made using fresh grated coconut, tempering spices and rice. Coconut rice is a dish prepared by soaking white rice in coconut milk or cooking it with coconut flakes. Preparation Rinse rice in a large bowl with cool water until water runs clear. You can have Rice Coconut Stuffing Pitha using 8 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Rice Coconut Stuffing Pitha

1. Prepare 1 cup of rice flour.
2. Prepare 1/2 cup of grated Jaggery as needed.
3. You need 1 tsp of cardamom powder.
4. You need 1/2 cup of mawa (khoya).
5. It's 1 cup of grated fresh coconut.
6. You need 1 cup of milk.
7. It's of Few raisins and cashew nuts.
8. Prepare 3 tbsp of condensed milk.

Coconut rice is a simple, flavorful dish that goes great with curries, stir-fries, chicken, or beef. In fact, pretty much any protein or vegetable can be paired with this coconut-flavored rice. Dudh /Kheer Puli or Coconut Stuffed Rice Dumpling -. Once upon a time, there lived a sparrow couple named Tona and Tuni.

Rice Coconut Stuffing Pitha instructions

1. First boil the milk in a pan. When it comes half of the pan. Add condensed milk. Keep stiring continously till it become thick. Once it is done. Keep aside.The rabdi is ready.
2. Heat non stick kadai. Add jaggery and little water. Boil it ill the jaggery dissolves, Then add grated coconut. Cook till the coconut aand jaggery mix..Once it is done. Keep aside. The mixture is ready for stuffing.
3. Take rice flour in a bowl. Add little salt and luke warm water. Mix....and knead a smooth dough. Keep aside. Take a full dough. Roll it like a chapathi. Spread stuffing in the centre of the portion. Roll it carefully and sealed the side edges. Steam the pitha for 5 minutes. Check in between with fork, The fork is clean it shows the pitha is ready..
4. Now transfer to a serving plate. Pour rabdi on the top of the pitha. Garnish with few raisins and cashew nuts. Ready to serve.....

Tona requested, "Tuni, I want to eat some pitha. Please, please make some pitha for me". What makes these "Enduri pitha" special is the steaming technique. These are steamed in fresh turmeric leaves. This is done by layering the rice-black gram batter and coconut- jaggerry Put some stuffing in the middle of the leaf.