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Preparation Time : 30
Cook Time : 80
Total Time : 110
Rice flour- 2cups
Jaggery- 1 1/2cup
Saunf- 1 1/2tsp
Green cardamom powder- 1tsp
Ginger- 1inch piece
Chopped cashew- 3tbsp
Scrapped coconut- 5tbsp
Chopped coconut- 5tbsp
Banana leaf- 1
In a wide kadai add water and place it on flame. Now add salt and jaggery to it. Let the jaggery melt and mix properly.
Then add all the flavourings and let it boil . Clean, peel and crush ginger and add to the boiling water. Now add raisins, cashew, chopped coconut and scared coconut to the boiling water.
Now add rice flour to the boiling water. Keep the flame high. Mix the flour properly without any lumps. Let it cook for some time. This mixture neither very watery nor very thick
Heat a pressure cooker and add ghee to it. Spread the ghee all over the inner side of the cooker. Cut banana leaf and line on the cooker. Heat banana leaf for some seconds. So that it will be easy to line the leaf.
Now pour the above batter on the banana leaf
Close the lid without the whistle. Keep the cooker on slow flame for one hour and fifteen minutes. This pitha can be seen brown from sides and that is the sign of the cooked pitha.
Let the pitha cool down completely. Then bring out from cooker and peel the banana leaf. Keep out for fifteen more minutes.
This can be done in microwave oven too. Pour the prepared batter in the microwave bowl and keep in the microwave. Bake it in convection mode in 180 degree temperature for 30 mins. If not done bake it again for 10mins but checking from time to time as the Cooking time may differ from oven to oven. When done bring out and allow it to cool down completely
Then cut the pitha in desired shape and serve.
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