Bhapa Pitha

Method

Crumble the jaggery finely and mix with grated coconut, adding a pinch of salt and 25ml of ghee to create the filling mixture. In a separate bowl, combine rice flour with remaining ghee and salt, then gradually add water to form a smooth, pliable dough without lumps. Take a small portion of dough, flatten it in your palm, place a spoonful of the coconut-jaggery filling in the centre, then carefully wrap and shape into a smooth ball or oval. Steam the pithas in a traditional bamboo steamer or metal steamer basket lined with banana leaves for 12-15 minutes until cooked through. Serve warm, either plain or with a drizzle of additional ghee, traditionally enjoyed during the winter months, particularly around the Makar Sankranti festival.