In a mixing bowl, combine the grated coconut, jaggery, and cardamom powder. Mix well until the jaggery is evenly incorporated with the coconut. This will be the filling for the pitha.
In a separate bowl, add the rice flour. Gradually add water while stirring until you have a smooth and pliable dough. It should not be too sticky or too dry.
Take a small portion of the dough and flatten it into a small disc using your palms. Place a spoonful of the coconut-jaggery filling in the center of the disc.
Gently fold the edges of the dough over the filling, sealing it completely. Shape it into a small dumpling or a flat patty.
Heat oil in a frying pan or deep-fryer over medium heat. Once the oil is hot, carefully add a few pithas at a time and fry them until they turn golden brown and crispy. Alternatively, you can also steam the pithas by placing them on a greased steamer plate and steaming for about 10-12 minutes.
Once fried or steamed, remove the pithas from the oil or steamer and place them on a paper towel to drain any excess oil.
Serve the Kakara pitha warm and enjoy as a delicious dessert or snack!
