Jharkhand Pittha Rice Flour Steamed Dumpling Stuffed Sweet

Method

1. 1

   Make the sweet filling: In a small pan on low heat, combine 1 cup grated coconut and 1/2 cup grated jaggery. Stir continuously for 4 to 5 minutes until the jaggery melts and binds with the coconut into a sticky, thick mixture. Add 1/4 tsp cardamom powder and optional sesame seeds. Stir well. The filling should be dry enough to hold its shape. Spread on a plate to cool.

2. 2

   Make the dough: Place 1.5 cups rice flour in a bowl with a pinch of salt. Add hot (just-boiled) water gradually while stirring with a spoon — the water must be very hot to cook the rice flour starch and make the dough pliable. Start with 3/4 cup and add more as needed. Once cool enough to handle, knead with your hands for 2 to 3 minutes. The dough should be soft, smooth and pliable — like very soft clay. Rice flour dough is sticky when warm; wet your hands slightly if it sticks.

3. 3

   Divide the dough: Divide the dough into 12 equal balls while it is still warm. Keep covered with a damp cloth to prevent drying.

4. 4

   Shape each pittha: Take one ball of dough. Press it in your palm into a flat round disc about 8 cm wide and 3 mm thick. Make a slight bowl shape in the centre.

5. 5

   Add filling: Place 1 heaped tablespoon of the coconut-jaggery filling in the centre of the disc.

6. 6

   Seal: Bring the edges of the rice dough up around the filling. Press and pinch firmly at the top to seal completely. Roll gently between your palms to shape into a smooth oval or ball. Make sure there are no gaps or the filling will leak out during steaming.

7. 7

   Prepare the steamer: Set up a steamer — a large pot with a rack inside and 5 cm of water below. Bring the water to a boil. Line the steamer rack with banana leaf pieces or parchment paper to prevent the pittha from sticking.

8. 8

   Steam: Place the shaped pittha on the lined steamer rack with gaps between them — they expand slightly during steaming. Cover the steamer. Steam on medium heat for 15 to 18 minutes.

9. 9

   Check doneness: The pittha is cooked when the outer rice flour covering has turned translucent and shiny, and feels firm when pressed lightly. A toothpick inserted through the side should come out clean (no raw dough).

10. 10

    Serve: Serve warm on their own or with a drizzle of melted ghee. The outer covering should be soft and slightly chewy, with the sweet coconut-jaggery filling inside.