Boil water and milk together with cardamom powder and salt.

Add rice flour and corn flour to the boiling mixture gradually, stirring continuously to avoid lumps.

Continue stirring over low heat until the mixture absorbs the water and forms a ball of dough.

Turn off the heat and cover the dough to keep it warm.

Prepare the sweet filling by heating ghee in a pan.

Add coconut, paneer, and sugar to the pan and mix well.

Cook the filling over low heat for 7-8 minutes.

Apply a little oil to your palms and knead the warm dough until it becomes soft and workable.

Ensure the dough is not too hot to handle.

Take a tennis ball-sized portion of the dough and make a dent in the center.

Place 1 tablespoon of the sweet filling into the dent.

Close the opening and smooth the dough to form a ball, ensuring there are no gaps.

Repeat with the remaining dough and filling to make 8-10 balls.

Heat water in a steamer.

Steam the Manda Pitha (dough balls) for 10 minutes.

Serve the Manda Pitha hot along with Poori and Aloo Methi Masala or Vatana Usal for a festive breakfast.