This recipe involves two steps
Preparing the Filling:
1.Add grated coconut and jaggery to a pan. Heat on a low flame for 5 minutes while stirring to ensure coconut and jaggery don’t burn.
2.Add green cardamom powder and black pepper powder and mix well.
3.Heat on a low flame for another 2 to 3 minutes and then keep the filling aside to cool.
Preparing the Pitha:
1.Mix ragi flour and rice flour in a bowl.
2.In a separate pan, bring 4 cups of water to a boil. Add ghee, salt and ragi mix to the boiling water and cook on a low flame for 3 minutes.
3.Once done, transfer the mixture into a bowl.
4.Add required water to the mix. Grease your palm with oil and knead the mixture till it becomes smooth dough. Divide and roll the dough into small balls
5.Flatten each ball on your palm and place the filling on it.
6.Bring together the edges of the dough to seal in the stuffing, and gently give them a round shape again.
7.Steam them for 10 min.
Plate and serve the ragi manda pitha hot.
Note: You can replace the rice flour with semolina (suji).