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Coconut milk gives it extra ordinary taste
- Combine all the ingredients in a pan, mix well and cook till the jaggery dissolves and the filling become dry.
- Keep aside to cool.
- Divide the batter in 4 equal portions and spread a portion the batter on haldi leaves evenly in the shape of leaf.
- Put 1 1/2 tbsp of the filling and fold the leaf in middle.
- Make sure the batter will stick together.
- Wrap the leaf with the thread from outside.
- Make all the remaining pangis in the same way.
- 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.
- Cool and serve it with lots of desi ghee.
This recipe was contributed by sheeladesai on 13 Oct 2011
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