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Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)

Servings: 5-6
Making dough time: 5 minutes.
Preparation time: 10 minutes.
Cooking time: 10-12 minutes.
Total time: 27 minutes.

Pittha is originated from Indian subcontinent ie India, Nepal, Bangladesh …

The “Royal Khoa Pittha” utterly devine dessert which is one of the famous authentic recipe from Bihar. This rice dumpling is prepared and stuffed with khoa and nuts, cooked in milk.

In Mithilanchal it is called “Bagiya”.

Ingredients:

For outer layer:

Raw rice flour: 2 cup
Sugar: 4 teaspoon

For stuffing:

Khoa: 1 cup
Roasted groundnut: one fourth cup
Sugar: one fourth cup
Dry grapes: 20 gram

Preparation:

For stuffing:

Grind the roasted groundnut.
Take a big mixing bowl. Put Khoa, sugar, groundnut powder and dry grapes, mix well; stuffing is ready, Keep aside.

For outer layer:

Take a big ball. Put rice flour and sugar in this.
Boil one and half litre milk in a big pot.
Take 1 cup of boiled milk, knead the rice flour and make dough similar to chapatti.
You can knead this into the food processor. That will be easy; kneading with hot milk is difficult.
Make the lemon size ball with dough.
Grease palm with ghee and make a smooth bowl shape, fill 2 spoon full of fillings in the dumpling bowl.
Fold carefully and close it.
Your raw Pittha is ready.

Method:

Boil the milk, and in it, depending on your pot size.
Pittha will come up after few minutes add more Pittha , keep it to boil for another few minutes till it become slightly hard.
Check this with spoon or fork.
Now milk becomes thick like Rasmalai syrup. Put off the flame.
Add green cardamom powder and saffron in it.
Garnish with Chandi ka verk.
Sweet Royal Khoa Pittha is ready to serve.