We'll need to make the dough first. We used 250 grams (2 cups) of rice flour. Always use the same amount of water and rice flour.
We'll start with 2 cups of water in an empty pan. Then, we'll let it boil for a few minutes.
Then we'll add rice flour to the boiling water and cool it down. Finally, we will thoroughly combine it.
We'll move it to another bowl to chill. Then, we'll create a filling for Pitha until then.
So, for filling, we used 200gm of Mawa or khoya. If we are using market Mawa, after smashing it, it is roasted for 3–4 minutes over low heat to dry it up.
5 to 6 almonds, 6 to 7 cashew nuts, 2 tbsp raisins, 1/4 cups dry shredded coconut, 1/2 tsp cardamom powder, and 2 tbsp sugar will now be added to the bowl.
Then we'll mix it by hand. After that, we may adjust the number of dried fruits to suit our demands.
Now add 1 tsp of ghee to the rice dough. To soften the dough, we may merely add boiling water.
We must make a medium-soft dough. Pitha will begin to crack if it is too hard. To test it, we may roll a little dough between our palms. The dough is ready when it readily forms a smooth ball.
So, to create stuffing, we'll take a tiny piece of dough and soften it with our hands. We may use oil or ghee to keep our hands from getting stick during filling. Then, using our fingers, we'll form it into a cup for filling.
Now we'll add two little spoons of filling to it. As you flip it over on your palm, we'll attempt to elevate one corner and then close it from the top. We may produce a circular shape by rotating our hands like we do while preparing aloo paratha.
Now we'll gently roll it between our hands, making sure no fractures occur in the process.
We'll make the remainder of the pitha in the same manner.
In the pan, add one liter of milk to make pitha. Then, we'll bring it to a boil while stirring constantly.
Now we'll add all of the pitha to the milk. Make sure to add according to the space available in the pot. We will bring the milk back to a boil over high heat and cook the pitha for approximately 5-7 minutes. After a while, we'll stir it smoothly so that pitha doesn't cling to the bottom.
When pitha begins to float on the milk, we will turn off the heat and gently remove it. We don't have to overcook it since the pitha will break.
Add two pinches of saffron to make the remaining milk more flavourful. Then, we'll keep it stirring at regular intervals to make milk thicker.
When the milk gets thicker, we may add 2 tbsp sugar to make it sweeter and the leftover Mawa stuffing to make it even better.
We'll pour the heated milk into the pitha and let it cool for 1-2 hours.
We may serve Mawa pitha with or without milk.