– 1 cup rice flour
– 1/2 cup grated coconut
– 1/2 cup jaggery (or to taste)
– 1/4 teaspoon cardamom powder
– Water, as needed
– Ghee (clarified butter) for frying
Instructions:
In a mixing bowl, combine rice flour with a little water and knead it into a soft dough. Ensure that the dough is pliable but not too sticky. Set it aside.
In another bowl, mix grated coconut, jaggery, and cardamom powder to make the filling. Adjust the sweetness according to your taste preferences.
– Take a small portion of the dough and roll it into a ball. Flatten the ball into a small disc using your palms or a rolling pin.
– Place a spoonful of the coconut-jaggery filling in the center of the disc.
– Fold the edges of the disc to cover the filling and shape it into a semi-circle or crescent.
– Press the edges firmly to seal the filling inside. Repeat this process with the remaining dough
– Heat ghee in a frying pan or skillet over medium heat.
– Once the ghee is hot, carefully place the prepared pithas in the pan, ensuring they don't overlap.
– Fry the pithas until they turn golden brown and crispy on both sides. Flip them occasionally to ensure even cooking.
– Once done, remove the fried pithas from the pan and drain excess ghee on a paper towel.
Manda Pithas are best enjoyed warm. Serve them as a delightful dessert or snack