Steps
1. Boil milk; when it starts boiling, reduce heat and continue boiling, stirring occasionally, until milk is thick. Add 1/4 cup sugar and cardamom.
2. Dissolve corn flour in 2 tbsp milk; add mixture to the thick milk, stirring continuously. Remove from heat and set aside.
3. Mix rice flour, 2 tbsp sugar and salt. Gradually add water and mix well. (If batter is too thick, add more water). The batter should be moderately thin. Set aside for 2-3 hours. Just before using the batter, add all-purpose flour and rose water.
4. Heat a frying pan and brush it well with oil. Pour 1/4 cup batter in it. Immediately rotate the pan until the batter spreads to form a thin crepe. Reduce heat and cover the pan.
5. When the surface dries, place 11/2 tbsp thick milk along one edge of the round pitha. Roll the pitha and press it a little, using a spatula.
6. Transfer pithas to a tray and keep covered. Serve for breakfast, hot or cold.

Comments
Pithas can also be served for snacks.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines