Wash and soak rice in a bowl for one hour.
After one hour in a grinder jar add soaked rice and scarped coconut and make a smooth paste.
In the mean time heat 1/2tbsp of ghee in a frying pan and add chopped coconut and cashew nuts. Saute up to light brown in colour.
In a heavy bottom pan add milk and sugar. Heat the pan and stir upto the sugar dissolves. Then add cardamom powder, fried chopped coconut and cashew nuts and let it boil. Then add the rice paste and stir continuously. Slowly it will be like a thick paste and come together.
Heat ghee in a pressure cooker and pour all the rice paste in the cooker. Spread it evenly and level the top the pitha. Now remove the whistle and cover the lid. Let it cook for one hour in a slow flame.
After one hour one can see the pitha started leaving the sides and turned golden brown from every side. This means the pitha is done. Don't worry if the surface of pitha looks moist.
Leave it to cool down completely. After that the pitha will come out of the cooker easily. Don't be impatient and hurry to bring out the pitha from the cooker, or else you will end up breaking down the pitha. (I am too impatient and I always end breaking the pitha).
