Dudh pitha (rice dumplings in milk)
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Small rice-flour dumplings, sometimes stuffed with coconut and jaggery, cooked in sweetened milk for Makar Sankranti and harvest festivals.
Region: JharkhandOccasion: Makar Sankranti (Tusu parab), Sohrai and other harvest festivalsTime: 1 hrServes: 6Vegetarian
Ingredients
- 1 cup rice flour
- 1 cup hot water and a pinch of salt
- 1 litre full-cream milk
- ½ cup grated jaggery or sugar
- ½ cup grated coconut mixed with 2 tbsp jaggery (optional filling)
- ¼ tsp cardamom powder
Method
- Pour the hot water into the rice flour and salt and mix, then knead to a smooth, soft dough.
- Make small balls or ovals; if using filling, flatten each ball, place a little coconut-jaggery inside and seal.
- Bring the milk to a boil and simmer for 10 minutes until slightly thick.
- Slip the pithas into the simmering milk and cook for 15 minutes, stirring gently, until they float and are cooked through.
- Turn off the heat, let it cool slightly and stir in the jaggery and cardamom. Serve warm.
History
Rice-flour pithas are made across eastern India at harvest time, when new rice comes home.
Significance
Pithas are central to the Tusu festival at Makar Sankranti in the Kurmi and other communities of Jharkhand, celebrating the harvest.