Jaggery and Coconut Rice Cakes

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Traditional Bengali pitha made with rice flour and sweetened with jaggery and coconut, pan-fried until golden and crispy. This Indian-inspired recipe, ready in about 35 minutes, layers rice flour, water, coconut into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup rice flour
• 1/2 cup water
• 1/4 cup, grated coconut
• 1/4 cup, grated jaggery
• 1/4 tsp cardamom powder
• 1/4 tsp salt
• 2 tbsp ghee

Instructions

1. Step 1: In a bowl, mix 1 cup rice flour, 1/2 cup water, 1/4 tsp salt, and 1/4 tsp cardamom powder until a smooth, pliable dough forms. Cover and rest for 15 minutes.
2. Step 2: Divide the dough into 8 equal portions and roll each into a 3-inch circle.
3. Step 3: Place 1 tbsp grated coconut and 1 tbsp grated jaggery in the center of each circle, then fold the dough over to form a half-moon shape, sealing edges tightly.
4. Step 4: Heat 2 tbsp ghee in a non-stick pan over medium heat. Fry each pitha for 2-3 minutes per side until golden brown and crispy.
5. Step 5: Remove from heat and serve warm as a traditional dessert.