Gokul Pithe

To prepare the filling, heat a pan and add the grated fresh coconut and grated jaggery. Cook on medium-low heat, stirring continuously, until the jaggery melts and mixes well with the fresh coconut, forming a thick, cohesive mixture. Remove from heat and stir in the cardamom powder. Let the filling cool completely.

For the pithe dough, bring the milk to a boil in a heavy-bottomed pan. Add the salt. Reduce heat to low, then slowly add the rice flour and semolina, stirring vigorously to prevent lumps. Cook for 2-3 minutes until the mixture thickens and forms a soft dough. Remove from heat, cover, and let it cool slightly until it's warm enough to handle.

Knead the warm dough until smooth. Take small portions of the dough, flatten them into discs in your palm, place a small amount of the coconut-jaggery filling in the center, and carefully seal the edges to form a round or oval-shaped fritter. Ensure the filling is completely enclosed.