Jaggery and Coconut Rice Cakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Bengali pitha made with rice flour and sweetened with jaggery and coconut, pan-fried until golden and crispy. This indian-inspired desserts 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.

Prep: 20 min Cook: 15 min Serves 8 Indian cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Jaggery and Coconut Rice Cakes take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Jaggery and Coconut Rice Cakes?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Jaggery and Coconut Rice Cakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jaggery and Coconut Rice Cakes for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Jaggery and Coconut Rice Cakes?

Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes