Anganwadi Pindi Delight

1In a mixing bowl, combine the rice flour (2 cups), urad dal flour (½ cup), grated jaggery, grated (½ cup) coconut (¼ cup), cardamom powder (½ teaspoon), and salt (¼ teaspoon). Mix well until all the dry ingredients are evenly distributed.

2Gradually add water (½ cup) to the mixture, stirring continuously until a smooth, thick batter forms. The batter should be pourable but not too runny.

3Grease a steaming tray or a plate with ghee to prevent sticking.

4Pour the batter into the greased tray, spreading it evenly to about 1/2 inch thickness.

5Prepare a steamer by boiling water (½ cup) in a pot. Once the water (½ cup) is boiling, place the tray with the batter into the steamer.

6Cover the steamer and let it cook for about 20-25 minutes, or until the pindi is firm and cooked through. You can check by inserting a toothpick; it should come out clean.

7Once cooked, remove the tray from the steamer and let it cool for a few minutes.

8Cut the pindi into squares or diamond shapes and serve warm or at room temperature.