Sweet Rice Pitha with Coconut and Jaggery Filling
Traditional Assamese steamed rice cakes stuffed with a sweet coconut and jaggery filling, perfect for festive occasions. This indian-inspired desserts ready in about 45 minutes pairs raw rice flour, grated fresh coconut, jaggery, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups raw rice flour
- 1 cup grated fresh coconut
- 3/4 cup jaggery, grated
- 1 1/4 cups water
- 1/4 tsp salt
- 2 tbsp ghee
Instructions
- Step 1: In a mixing bowl, combine 2 cups raw rice flour and 1/4 tsp salt. Gradually add 1 1/4 cups water, kneading gently to form a smooth, pliable dough. Cover and set aside.
- Step 2: In a saucepan over low heat, melt 3/4 cup grated jaggery with 1 cup grated fresh coconut and 2 tbsp ghee, stirring continuously until jaggery dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and let cool.
- Step 3: Divide the dough into 12 equal portions. Flatten each portion into a small disc about 3 inches in diameter.
- Step 4: Place 1 tbsp of the coconut-jaggery filling in the center of each disc, then carefully fold and seal the edges to form a half-moon shape.
- Step 5: Arrange the filled pithas in a steamer lined with banana leaves or parchment paper. Steam over boiling water for 15-18 minutes until the rice cakes are cooked through and slightly translucent.
- Step 6: Serve warm as a sweet snack or dessert.
Frequently asked questions
How long does Sweet Rice Pitha with Coconut and Jaggery Filling take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Rice Pitha with Coconut and Jaggery Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep raw rice flour from drying out.
Can I substitute ingredients in Sweet Rice Pitha with Coconut and Jaggery Filling?
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 Sweet Rice Pitha with Coconut and Jaggery Filling for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sweet Rice Pitha with Coconut and Jaggery Filling?
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.
