Authentic Coconut Jaggery Pitha Recipe – Kerala Rice Flour Dumplings

Last Updated on 2 months by Neha Deshmukh

Authentic Coconut Jaggery Pitha Recipe – Kerala Rice Flour Dumplings

Introduction

Oh, Pitha! Just the smell of these steaming, sweet dumplings instantly transports me back to my grandmother’s kitchen in Kerala. She always made them during Onam, and the whole house would be filled with this incredible aroma. It’s a bit of work, but trust me, the reward – a warm, comforting bite of coconut and jaggery goodness – is so worth it. I’m excited to share my family’s recipe with you, and I promise, it’s easier than it looks!

Why You’ll Love This Recipe

This Pitha recipe isn’t just about a delicious treat; it’s about experiencing a little piece of Kerala’s culinary heritage. It’s naturally gluten-free, packed with flavour, and surprisingly satisfying. Plus, making Pitha is a fun, hands-on activity – perfect for getting the family involved! You’ll love the delicate sweetness and the soft, chewy texture.

Ingredients

Here’s what you’ll need to create these delightful Kerala dumplings:

• 1 teaspoon ghee
• ?? cup jaggery (about 150g)
• 1 cup grated coconut (about 100g)
• ?? teaspoon cardamom powder (about ¼ tsp)
• 1 cup rice flour (about 120g)
• 1½ cups water (360ml)
• 1 teaspoon ghee
• ?? teaspoon salt (about ¼ tsp)
• Banana leaves (for wrapping)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Kerala Rice Flour: This is key! Kerala rice flour has a specific texture that gives Pitha its signature chewiness. If you can’t find it, a good quality, finely ground rice flour will work, but the texture might be slightly different.
• Jaggery Varieties: Jaggery comes in different colours and flavours. I prefer using a dark jaggery for a richer, more caramel-like taste, but golden jaggery is lovely too.
• Coconut Freshness: Freshly grated coconut is always best. It adds a beautiful aroma and flavour. However, if you’re short on time, unsweetened desiccated coconut can be used – just rehydrate it with a little warm water first.
• Ghee Quality: Good quality ghee adds a lovely richness. Homemade is fantastic if you have it, but a good store-bought brand works perfectly well.
• Cardamom Origin: Kerala cardamom is known for its intense aroma. If you can find it, it’s worth the splurge! Otherwise, any good quality green cardamom will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. Heat 1 teaspoon of ghee in a pan over medium heat. Add the jaggery and grated coconut. Sauté for about 5 minutes, stirring constantly, until the jaggery melts and everything is nicely combined.
2. Stir in the cardamom powder and mix well. This creates a wonderfully sticky, fragrant coconut-jaggery stuffing. Set this aside to cool slightly.
3. Now for the dough. Roast 1 cup of rice flour on low heat for about 5 minutes, stirring frequently. This removes any moisture and gives the Pitha a better texture. Let it cool completely.
4. In a saucepan, bring 1½ cups of water to a boil with 1 teaspoon of ghee and the salt. Once boiling, pour the hot water over the roasted rice flour.
5. Knead everything together until you have a smooth, pliable dough. It might take a little effort, but keep at it!
6. Warm the banana leaves gently over a flame or in a warm pan to make them more flexible. This prevents them from tearing when you fold them. Grease a banana leaf lightly with ghee.
7. Flatten a portion of the dough onto the greased banana leaf. Spread a generous spoonful of the coconut-jaggery stuffing evenly over the dough.
8. Carefully fold the banana leaf over to seal the edges, forming a neat little dumpling. Don’t worry if it’s not perfect – it will still taste amazing!
9. Steam the wrapped Pitha for about 15 minutes, or until the dough is cooked through and feels firm to the touch.

Expert Tips

• Don’t overcook the dough, or it will become tough.
• If the dough is too sticky, add a little more rice flour.
• If the dough is too dry, add a teaspoon of water at a time.
• Warming the banana leaves is crucial – it makes them much easier to work with.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for coconut oil and ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic! Just double-check your rice flour source to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of clove to the filling. My friend, Priya, loves adding a hint of black pepper!
• Festival Adaptations: Pitha is traditionally made during Onam and Vishu in Kerala. You can make smaller, more decorative Pitha for these special occasions.

Serving Suggestions

Serve the Pitha warm, straight from the steamer. A drizzle of ghee over the top is optional, but highly recommended! It adds an extra layer of richness and flavour. A cup of hot chai or filter coffee makes the perfect accompaniment.

Storage Instructions

Leftover Pitha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming or microwaving. You can also freeze Pitha for up to a month. Wrap them individually in plastic wrap before freezing.

FAQs

• What type of jaggery is best for Pitha? Dark jaggery gives a richer flavour, but golden jaggery works well too. It really comes down to personal preference!
• Can I use store-bought coconut instead of freshly grated? Yes, you can! Just rehydrate desiccated coconut with a little warm water before using.
• How do I know when the dough is the right consistency? The dough should be smooth, pliable, and not too sticky. It should hold its shape when you flatten it.
• What are banana leaves and where can I find them? Banana leaves are large leaves from the banana plant, traditionally used for cooking in South and Southeast Asian cuisines. You can find them at Asian grocery stores or sometimes at farmers’ markets.
• Can Pitha be made ahead of time and frozen? Absolutely! You can freeze the assembled, unsteamed Pitha. Steam them directly from frozen, adding a few extra minutes to the cooking time.