In a kadai add 1 glass of water and 1/2 tsp salt. When the water starts boiling add rice flour. Mix....it well and knead a smooth dough. Transfer to a plate.... Once I t is done keep aside.

In the same Kadai. Add grated coconut saute it till the moisture evaporated. Then add nolen gur as needed. Mix...it well and cook till the jaggery dissolved and the mixture should be in dry consistency. Once it is done. Cool it and keep aside.

From the dough take a small ball. Roll it and make in a Katori shape. Then stuffed the coconut mixture and close the edges properly. One it is done keep aside.

Now put the pit ha in a steamer. Steam for 5 minutes.

Now in another Kadai. Boil 500 gm. milk till it is half off the Kadai. Once it is done. Drop pitha in a boiling milk. Stir it continuously for 2 minutes.

Switch off the flame. Add coconut mixture and melted jaggery. Cover it for few minutes. So that the jaggery and coconut flavor will be there in the sweets. Take out the cover and check it. If it is done