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Coconut milk gives it extra ordinary taste

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Preparation Time:    Cooking Time:     Makes 4 servings
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To Be Mixed For The Batter
1 cup rice flour (chawal ka atta)
4 tbsp milk
salt to taste

For The Filling
1 cup freshly grated coconut
1 1/2 cups grated jaggery (gur)
6 cardamoms , , powdered
4 saffron (kesar) strands , dissolved in water
4 to 5 turmeric (haldi) leaves

For the filling

  1. Combine all the ingredients in a pan, mix well and cook till the jaggery dissolves and the filling become dry.
  2. Keep aside to cool.

How to proceed

  1. Divide the batter in 4 equal portions and spread a portion the batter on haldi leaves evenly in the shape of leaf.
  2. Put 1 1/2 tbsp of the filling and fold the leaf in middle.
  3. Make sure the batter will stick together.
  4. Wrap the leaf with the thread from outside.
  5. Make all the remaining pangis in the same way.
  6. Put all the pangis either in idli moulds in cooker and steam for 10 minutes or till the pangis are cooked the leaf turns colour and become little blackish.
  7. Cool and serve it with lots of desi ghee.

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This recipe was contributed by sheeladesai on 13 Oct 2011

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