- To Make Stuffing:- In a mixing bowl add khoya, grated coconut, milkmaid, chopped dry fruits and saffron. Mix it well and make small balls.
- To Make Pitha :- Take a non-stick pan add ghee. When it melts add 1/2 cup semolina, roast it on low flame for 3-4 minutes or till it turns aromatic. ( Remember semolina don't over cook and don't change the colour).
- Then add 1 cup milk , mix to semolina. Stir continuously till semolina absorbed milk and no lumps are formed.
- Further add 1/4 cup milkmaid and cardamom powder. Keeping the flame on low. Stir well. Make sure the mixture is combined well and no lumps are formed. Stir continuously and mix well till the semolina separate from the pan. Switch off the flame.
- Transfer the mixture into a plate and cool slightly. When semolina warm knead well with adding milk powder and all purpose flour. Add 1 tbsp ghee and knead well till it becomes a smooth dough.
- Grease your hand with ghee and make a small lemon size balls.
- Flatten slightly and pressing from sides from a cup. Stuff 1 tsp coconut khoya stuffing in center. Get the sides together and pinch seal. Press gently and form a ball flatten slightly.
- Make all pitha and keep it aside
- Heat a pan with oil for deep frying the semolina pitha t oil. Stir occasionally and fry on medium flame till turns golden colour. Drain from oil and keep it aside 5 minutes.
- Meanwhile in a pot add 1 cup sugar with 1 cup water. Add Cardamom powder and saffron threads. 1 string consistency is enough for this sweet. Switch off the flame. Put all pitha on Sugar Syrup and let it soak for 1- 2 hrs.
- Garnish with chopped pistachio almonds. Serve it.
