Steamed Pitha

Method

1. First, combine the rice flour, half a teaspoon of sugar, and half a teaspoon of salt in a large bowl. Add lukewarm milk and knead well. Since we are using dry store-bought rice flour, this step is very important; otherwise the pithas will fall apart. After mixing in the milk, the rice flour mixture should hold together when squeezed in your fist, yet crumble when pressed in the center.
2. If you have a steamer, use it to make the pithas. If not, tie a cheesecloth tightly over the mouth of a pot to make a steamer. Add water to the steamer and bring it to a boil. Once steam starts rising, the steamer is ready for the pithas.
3. In a small flat bowl, first add a layer of rice flour. Then add a layer of grated coconut, followed by a layer of chopped jaggery. Finally, top with another layer of rice flour and press lightly. Cover with another piece of cheesecloth, invert it, and place it on the steamer with a lid on top. The pithas will be ready in 4–5 minutes. Tap the side of a pitha; if it bounces back, it is done. Remove and serve hot.
4. Nothing compares to hot, steaming pitha on a misty winter morning.