Ingredients

• 1 cup Rice, soaked overnight
• 1/2 cup Urad dal, soaked overnight
• 1 cup Grated coconut
• 3/4 cup Jaggery, powdered
• 1/2 tsp Cardamom powder
• Handful of cashews and raisins
• 2 tbsp Ghee

Instructions

1. Grind the soaked rice and urad dal into a thick, slightly coarse batter. Allow it to ferment for 6-8 hours.
2. To the fermented batter, add grated coconut, jaggery, cardamom powder, nuts, and raisins. Mix well.
3. Grease a pressure cooker or a heavy-bottomed pan with ghee. Traditionally, it's lined with a banana leaf.
4. Pour the batter into the cooker/pan.
5. Cook on a very low flame for about 45-60 minutes. If using a pressure cooker, cook without the whistle.
6. The pitha is cooked when a skewer inserted comes out clean and the top is a beautiful caramelized brown.
7. Let it cool down completely before slicing and serving. The 'poda' (burnt) crust is the most delicious part.