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Rice Coconut Stuffing Pitha
Rice Coconut Stuffing Pitha

Before you jump to Rice Coconut Stuffing Pitha recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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When you go to the grocery store, be sensible about it. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You’re going to go home and make what you already have. Fill your cupboards with healthy foods. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are lots of things you can pursue to become healthy. Not all of them necessitate fancy gym memberships or limited diets. You can do tiny things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Getting as much exercise as possible is another factor. Remember: being healthy isn’t just about reducing your weight. You really want your body to be powerful too.

We hope you got insight from reading it, now let’s go back to rice coconut stuffing pitha recipe. To cook rice coconut stuffing pitha you only need 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Rice Coconut Stuffing Pitha:
  1. Provide 1 cup rice flour
  2. Provide 1/2 cup grated Jaggery as needed
  3. Use 1 tsp cardamom powder
  4. Get 1/2 cup mawa (khoya)
  5. Prepare 1 cup grated fresh coconut
  6. Provide 1 cup milk
  7. Get Few raisins and cashew nuts
  8. Provide 3 tbsp condensed milk
Steps to make Rice Coconut Stuffing Pitha:
  1. First boil the milk in a pan. When it comes half of the pan. Add condensed milk. Keep stiring continously till it become thick. Once it is done. Keep aside.The rabdi is ready
  2. Heat non stick kadai. Add jaggery and little water. Boil it ill the jaggery dissolves, Then add grated coconut. Cook till the coconut aand jaggery mix..Once it is done. Keep aside. The mixture is ready for stuffing
  3. Take rice flour in a bowl. Add little salt and luke warm water. Mix….and knead a smooth dough. Keep aside. Take a full dough. Roll it like a chapathi. Spread stuffing in the centre of the portion. Roll it carefully and sealed the side edges. Steam the pitha for 5 minutes. Check in between with fork, The fork is clean it shows the pitha is ready.
  4. Now transfer to a serving plate. Pour rabdi on the top of the pitha. Garnish with few raisins and cashew nuts. Ready to serve….

Pitha is a type of rice cake from the eastern regions of the Indian subcontinent, common in Bangladesh, Nepal and India. It is especially popular in the eastern Indian states of Bihar, Jharkhand, Odisha, West Bengal, the South Indian state of Kerala, and the Northeast Indian states. Gluten-free rice flour dumpling with coconut stuffing. Moong Pakon Pitha is traditionally made with moong dal and rice flour and soaked in thick syrup. I found instead of rice flour, we can use plain flour. • Coconut rice is a simple, flavorful dish that goes great with curries, stir-fries, chicken, or beef.

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