In a wok add rice flour and gradually add milk to make a semi soft consistency, then light the gas, on low flame cook until well combined. Set aside and transfer to a plate.

When warm knead to a dough and add little Maida to make a soft yet smooth dough, set aside covered

In one gas flame boil the rest of the milk on low flame

In another gas flame add grated coconut, Khoya and Gur and on low flame mix well until well combined and the stuffing leaves surface, add some of the chopped dry fruits, mix and set aside to a plate to cool.

From the dough take small balls and with your thumb and fore finger form a small bowl keeping the edges thin as the Pithe would be thin, add the stuffing and fold to half and close the edges. Complete the batches

Now gently add the Pithes to the boiling milk, keep the flame low and keep turning the Pithes. Cook the Pithes for 10 mins until the Pithes rises to the top and colours change.

Add Patali Gur and mix well. Gur should not be added when milk is boiling hot. Mix and set aside to bring it to room temperature to serve