In a non stick kadai put scraped coconut and saute for 2 minutes

Add 1 cup milk, 1/2 cup water 200 gm date jagggery and cook in low flame till the mixture dries up by continuous stirring

Add 1 tsp dry rice flour and cardamom powder mix well and keep aside to cool

In another pan boil 1 cup water when starts boiling switch off the gas and keep the water aside to let it little warm

In a kadai add 1.5 cup rice flour and salt mix nicely then mix 2 spoons warm water and stir, add water little by little to make a dough

When the dough gathers together and starts leaving sides switch off the gas

Knead the dough nicely when it is still hot

Cover the dough with a wet cloth

Make small ball from the dogh add little dry rice flour in it, flatten it and make like katori

Stuff 1spoon coconut mixture in the centre, close the edges like gujhiya

Make all the dough like this

Meanwhile in a kadai put the milk and let it reduce 3/4th,add 100 gm jaggery to it cook on low flame add the pithas in the milk and cook till the upper surface of pithas look smooth and glazy and milk is thicken it may take 15 minutes

Add rose essence to it

Serve it warm or cool as per your taste