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Preparation Time : 50
Cook Time : 5
Total Time : 55
rice flour 1/2 cups
semolina 1 cups
salt 1/4 tsp
cardamom powder 1/4 tsp
leftover carrot halwa 1/2 cups
powdered brown sugar & a pinch of crushed saffron to garnish 1 tsp
In a bowl, mix together rice flour, semolina, cardamom powder and a pinch of salt. Knead into a dough by adding required quantity of water. Cover with a damp cloth and keep aside for an hour.
Divide into 10-11 equal portions. Take each portion and roll into a small circle with your fingers
Put 1/2 tsp. of the carrot filling in the centre and close it into a crescent shape. Seal all the edges by running a fork around and making an impression.
Make similar pithes with the remaining dough. Place a cloth on a steel colander and transfer all the pithes on it.
Now cover the pithes with the cloth and place this colander over a saucepan containing water. Place a steel plate over it and steam for 4-5 minutes.
Garnish with crushed saffron and powdered brown sugar or castor sugar. Serve, preferably with liquid jaggery.
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