Pitha

Prepare the filling: in a pan over medium heat, combine the freshly grated coconut, grated jaggery, and sesame seeds. Cook for 5–7 minutes, stirring continuously, until the jaggery melts and the mixture comes together into a thick, fragrant filling. Add cardamom powder and mix well. Remove from heat and allow to cool.

Prepare the rice flour dough: bring 200 ml water to a boil with a pinch of salt. Gradually add the rice flour to the boiling water, stirring vigorously with a wooden spoon to prevent lumps. Cook for 2–3 minutes until the mixture forms a soft, pliable dough. Remove from heat and allow to cool slightly until comfortable to handle.

Knead the warm rice flour dough for 2–3 minutes until smooth. Divide into 10–12 equal balls.

Flatten each ball into a thin disc about 8–10 cm in diameter using your palms or a rolling pin. The disc should be thin but not so thin that it tears.

Place a tablespoon of the coconut-jaggery filling in the centre of each disc. Fold the disc over the filling and press the edges firmly to seal, forming a half-moon shape. Crimp the edges with your fingers to ensure a tight seal.

For steamed pitha (bhapot diya pitha): grease a steamer basket with oil. Place the shaped pithas in the steamer, leaving space between them. Steam over boiling water for 10–12 minutes until the outer shell is cooked through and slightly translucent.

For pan-fried pitha (tawa pitha): heat a flat tawa over medium heat and grease lightly with oil. Place the pithas on the tawa and cook for 3–4 minutes per side until golden brown.

The pitha is ready when the outer shell is firm and cooked through, and the filling is hot and fragrant.

Allow to cool slightly before serving — the filling will be very hot immediately after cooking.

Serve warm as a festive sweet, especially during Bihu celebrations.