Dudh Pitha
Veg
Soft steamed rice flour dumplings — plain or lightly filled with sesame and jaggery — dropped into lightly sweetened, gently simmering milk and cooked until the dumplings absorb the milk and the liquid thickens around them. Served warm, the silk-soft pitha and the sweetened milk form a comforting, delicate dessert shared across the eastern Indian tribal and agrarian tradition.
Cuisines
Chhattisgarhi
Bengali
Bihari
Jharkhand
Odia
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1/2 cup | jaggery |
| 1 cup | grated coconut |
| 4 cups | milk |
| 1/4 teaspoon | cardamom powder |
| 1 pinch | salt |
| 1 tablespoon | ghee |
Instructions
- 1 In a bowl, mix rice flour with a pinch of salt and enough water to form a soft dough.
- 2 Divide the dough into small portions and shape them into small discs or oval shapes.
- 3 In a pan, heat milk and bring it to a boil.
- 4 Add the shaped dough pieces into the boiling milk and let them cook on a low flame until they start floating.
- 5 Add grated coconut and jaggery to the milk, stirring continuously to dissolve the jaggery.
- 6 Sprinkle cardamom powder into the mixture and stir well.
- 7 Continue cooking until the milk thickens slightly and the flavors are well combined.
- 8 Finish by adding a tablespoon of ghee for enhanced flavor.
- 9 Serve warm or at room temperature.
Tips
For extra richness, you can add a few saffron strands to the milk while boiling.