Pithe

Prepare the filling: dry roast the poppy seeds in a pan over medium heat for 2 minutes until fragrant. Combine with the freshly grated coconut and grated jaggery in a pan. Cook over medium heat for 5–6 minutes, stirring continuously, until the jaggery melts and the mixture binds together. Add cardamom powder, mix well, and remove from heat. Allow to cool.

Prepare the rice flour dough: bring 150 ml water to a boil with a pinch of salt. Add the rice flour gradually, stirring vigorously to prevent lumps. Cook for 2 minutes until a soft, pliable dough forms. Remove from heat and knead while warm until smooth.

Divide the dough into 10–12 equal balls. Flatten each ball into a thin disc about 8 cm in diameter.

Place a heaped teaspoon of the coconut-jaggery-poppy seed filling in the centre of each disc. Fold over and seal the edges firmly, forming a half-moon shape. Crimp the edges to ensure a tight seal.

Bring the milk to a boil in a wide, heavy-bottomed pan. Add the grated jaggery (about 50 g extra) to the milk and stir until dissolved. This creates the sweet milk bath in which the pithe will be cooked.

Gently slide the shaped pithe into the simmering sweetened milk. Cook on medium-low heat for 8–10 minutes, turning once carefully, until the pithe are cooked through and the milk has thickened.

The pithe will absorb some of the sweetened milk and become soft and flavourful. The milk will reduce to a thick, creamy sauce.

Add ghee to the pan and stir gently. The ghee adds richness and a beautiful sheen to the dish.

Remove from heat and allow to cool slightly. The pithe can be served in the thickened milk sauce.

Serve warm or at room temperature as a festive sweet, especially during Makar Sankranti and Sohrai festivals in Jharkhand.