Pitha

rice flour (about 120 grams) • mawa (khoya) or 100 grams • powdered sugar (about 50 grams) • cardamom powder • almonds, finely chopped • milk (1 liter) • sugar (about 270 grams)

For making the pitha: • ghee (clarified butter) • milk (about 500 ml) • semolina (sooji) • powdered sugar • Orange and green food coloring • For the sugar syrup: • sugar • water • ground cardamom • saffron • For the stuffing: •

all-purpose flour (about 1 cup or 120 grams) • milk (about 300 ml) • salt • sugar • ghee (clarified butter) • sugar (for syrup) • water

semolina (about 160 grams) • rice flour (about 60 grams) • jaggery (about 180 grams) • freshly grated coconut (about 80 grams) • salt • cardamom powder

semolina (about 40 grams) • milk (about 500 ml) • sugar • ghee • mawa (about 50 grams) • finely chopped cashews and almonds • cardamom pods • cocoa powder • sugar (about 200 grams) • water (about 120 ml) • food color or saffron

rice flour (about 120 grams) • whole wheat flour (about 16 grams) • salt • shredded coconut (about 80 grams) • cardamom powder • khoya (mawa) (about 20 grams) • sugar or jaggery (about 36 grams) • whole milk (about 500 grams) • Sugar • cardamom powder • finely chopped mixed nuts

For the batter • all-purpose flour (about 120 grams) • semolina (about 40 grams) • rice flour (about 30 grams) • date palm jaggery water (about 240 ml) • oil • For the stuffing • milk (1 liter) • grated coconut (about 40 grams) • rice flour (about 60 grams) • semolina (about 10 grams) • Jaggery, to taste •

rice flour (about 120 grams) • all-purpose flour (about 60 grams) • semolina (about 80 grams) • milk (1 liter) • fresh coconut, grated (about 80 grams) • cashews (about 250 grams) • sugar (about 100 grams) • jaggery (about 50 grams) • ghee (about 50 grams) • cardamom pods